Unbelievably Good Homemade Omapodi or Sev
Crispy, golden, and bursting with flavor, this recipe for Unbelievably Good Homemade Omapodi or Sev is a must-try for lovers of traditional Indian snacks. Made with a perfectly seasoned blend of besan (gram flour), rice flour, and spices like ajwain, turmeric, and chili powder, this light and crunchy snack is deep-fried to perfection for a melt-in-your-mouth texture. The inclusion of melted butter ensures a rich, delicate flavor, while hing (asafoetida) adds a subtle hint of umami that elevates every bite. Ideal as an afternoon snack, festive treat, or munch-worthy companion to your tea, this Omapodi recipe comes together in just 35 minutes and stores beautifully in an airtight container. Whether you're a novice cook or a seasoned pro, making sev at home has never been easier or more rewarding—prepare to impress your taste buds!
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Recipe Information
Ingredients
- 2 cups Besan (Gram Flour)
- 0.5 cups Rice Flour
- 1 teaspoon Ajwain (Carom Seeds)
- 0.25 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 0.25 teaspoon Hing (Asafoetida)
- 1 teaspoon Salt
- 2 tablespoons Butter (melted)
- 0.75 cups Water
- 4 cups Oil (for deep-frying)
Instructions
In a large mixing bowl, combine besan, rice flour, ajwain, turmeric powder, red chili powder, hing, and salt.
Add the melted butter to the dry ingredients and mix well with your fingertips until the mixture resembles coarse crumbs.
Slowly add water, little by little, and knead into a soft, pliable dough. The dough should not be sticky or too hard.
Grease the Omapodi mold with a little oil and fit it with a fine-holed sev plate (disc).
Divide the dough into smaller portions and fill one part into the mold. Keep the remaining dough covered with a damp cloth to prevent it from drying out.
Heat a deep pan with oil over medium heat. To check if the oil is ready, drop a small piece of dough into the oil. If it sizzles and floats to the top immediately, the oil is at the right temperature.
Hold the mold over the hot oil and press the dough through the mold, letting the strands fall directly into the oil in a circular motion.
Fry the Omapodi on medium heat until it turns golden and crisp. Flip gently to cook both sides evenly. This should take about 2-3 minutes per batch.
Remove the Omapodi using a slotted spoon and drain on a plate lined with paper towels to remove excess oil.
Repeat the process with the remaining dough, ensuring the oil stays at the right temperature.
Once all the Omapodi has cooled completely, break it into smaller pieces and store it in an airtight container.
Nutrition Facts
Calories |
9840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 987.8 g | 1266% | |
| Saturated Fat | 149.2 g | 746% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2529 mg | 110% | |
| Total Carbohydrate | 212.7 g | 77% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 27.1 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2257 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
