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Omapodi recipe | Plain sev | Diwali snack recipes

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omapodi-recipe

Omapodi recipe, made with kadalai mavu (Gram flour/ besan), rice flour and omam (Ajwain/ caraway seeds) as main ingredients. Full video, step by step photos.

Some people make with just purely besan, but I make this way as I follow my MIL’s omapodi recipe. This is my family favorite snack, so made today as Deepavali snack. This is for my own reference and hope helps out who wants to try it out at home. Check out my aloo bhujiya post.

This is so easy if you make the dough consistency right. You can choose the size of the sev / Omapodi as your need – super fine or medium fine. Both ways its delicious and kids would love this very much. We can use this same sev for chaat recipes too! I use screw type press for making it easy to squeeze if I am making just for Aj for his snacks. The screw type has very slightly larger holes comparatively, which makes it easy for him to pick and eat too.Sev-recipe

omapodi-recipe
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Omapodi recipe

Omapodi is made with kadalai mavu (Gram flour/ besan), rice flour and omam (Ajwain/ caraway seeds) as main ingredients. Full video, step by step photos.
Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2 cups
Cup measurements

Ingredients

  • 1 cup Besan/ kadalai mavu
  • 1/2 cup Rice flour
  • 1 tbsp Butter at room temperature
  • 2 tbsp Hot oil
  • 2 tbsp Ajwain/ Omam/ caraway seeds
  • Salt - As needed
  • Oil - for deep frying

Instructions

  • Dry roast omam,just till warm and powder it in the mixer.Then add 1/4 cup water and grind again .Filter this and keep aside. (You can wash, soak for an hour and grind too).
  • Sieve gram flour and rice flour together and add salt,butter,hot oil and the omam extract and mix well.
  • Then add water as needed(careful,needs very less) and mix well,form a sticky dough.
  • Press through the ompodi/idiyappam press in heated oil(oil should be heated just right,i.e; if you add a pinch of dough it should raise up immediately,dont heat till oil fuming)
  • Form a circle in the oil and make sure you don’t overlap.
  • Turn carefully immediately and cook till the bubbles ceases(takes very less time,less than a minute)
  • Drain in paper towel and repeat the process for rest of the dough.

Video

Notes

  • If you find it difficult to press through, then sprinkle a little water to loosen the dough.
  • In case dough is getting dissolved in oil, then too much fat (butter & Oil) in the dough or excess water in the dough. Add more flour to trouble shoot. Also make sure to have the oil temperature hot while squeezing.
  • I have updated the post with video, in that, I have used larger sized hole oma podi mold plate. 

Omapodi method:

  1. Dry roast omam, just to heat it up to ensure easy powdering.
    roast omam
  2. Do not change the flavour. Just it should turn crisp.
    Roasted omam
  3. Cool down and take it in a mixer.
    powder
  4. Grind as fine as possible.
    powdered
  5. Then add 1/4 cup water and grind again.
  6. Filter this and keep aside.
    filterfiltered
  7. Some omam have too much impurities, for those type, you can follow wash, soak and grind method.
  8. Sieve gram flour and rice flour together and add salt,butter,hot oil and the omam extract and mix well.
    gram flour
  9. Then add water as needed(careful,needs very less) and mix well,form a sticky dough.
    dough
  10. Press through the ompodi/idiyappam press in heated oil(oil should be heated just right,i.e; if you add a pinch of dough it should raise up immediately,dont heat till oil fuming)
  11. Form a circle in the oil and make sure you don’t overlap.
    omapodi fry
  12. Turn carefully immediately and cook till the bubbles ceases(takes very less time,less than a minute)
    omapodi fried
  13. Drain in paper towel and repeat the process for rest of the dough.
    omapodi ready

Keep in an air tight container after cooling down, tastes best from the next day 🙂
Omapodi-plain-sev

Reader Interactions

Comments

  21. Sangeetha Subhash

    Wow, its good to discover your blog. All recipes are wonderful creation…Ompodi looks amazing !!I love it..My all time favorite always used to buy never tried!!now bookmarked it.Thanks for sharing..

    Reply

  45. Mansi

    wow, never really eaten this, but looks similar to the Gujju sev that we make:) thanks for the great attention to details!

    btw, I'm back to blogging after my motherhood break, and hope you can find some time to make some goodies for my Sweet celebration event

    Reply

  57. Mahi

    wowww! am seeing this just now..lovely oma podi raji!
    My murukku achchu has large wholes…when I make this,feeling like we are eating murukku.wish I had your oma podi press!:)

    Reply

  58. Sharmila

    Hi …. Cing ur site from many days… today i tried this sev … this came out reallly wonderful… i'm very much happy… Thankq for these wonderful recipes.. will try some recipes of urs soon

    Reply

  63. Sredevi

    I am your follower,gets good feedback by following your recipes,thank u very much,tried om Podi as Diwali snacks, and came out well.

    Reply

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