Dry roast omam,just till warm and powder it in the mixer.Then add ¼ 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.