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5 from 2 votes

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.
Prep Time15 minutes
Cook Time20 minutes
Course: Snack
Cuisine: Indian
Servings: 2 cups


  • 1 cup Besan/ kadalai mavu
  • ½ cup Rice flour
  • 1 tablespoon Butter at room temperature
  • 2 tablespoon Hot oil
  • 2 tablespoon Ajwain/ Omam/ caraway seeds
  • Salt
  • Oil - for deep frying


  • 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.



  • 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.