How to make Ompodi | Besan flour snack | Plain Sev Recipe | Quick and easy Diwali snack recipe | Deepavali Bhakshanam | Kadalai Maavu Savory Recipe | Omapodi Recipe
Ompodi/Omapodi, also known as plain sev, is a gram flour snack made with ajwain/omam. A quick and easy snack to make.
The Ompodi Story @ Home
Its my dad’s favorite snack. He loves omapodi and it gets done every Diwali at home. Appa likes Mysurpa and this Omapodi. So, his loving wife, my Mom makes both for Diwali.
When i made it for first time, as usual I called amma for the recipe. When amma told that I have to soak atleast ¼ Cup of ajwain for 2 cups of gram flour, I thought, what old lady, crazy? I don’t want to make some medicine for indigestion, I making a diwali snack!!!
But she told me to follow the recipe to the T, which I did. The result was a crunchy, munchy Omapodi which just vanished as I was making it . Had a hard time controlling bala, my younger one, not to touch it anymore. I called her to tell that is a super-hit, she gave her traditional laugh at the other end.
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Ingredients for making Plain Sev
- Flour, a combination of besan/gram flour and rice flour is used to make this plain sev or ompodi.
- Butter, is used as fat and very less amount is used while making the dough.
- Flavorings, strained water soaked and ground with ajwain/carom seeds is used to make the dough. That gives the name, omam, which is ajwain or carom seeds in Tamil.
- Salt and hing, regular ingredients used while making Savory snack.
- Vegetable oil, for frying the Plain sev/ompodi.
Step by Step Instructions to make Ompodi
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Soak Ajwain in ½ cup water for an hour. Grind the soaked ajwain with 1 cup of water and strain.
- Take both the flours, salt, hing in a wide bowl and whisk well to get a uniform mix. Rub butter into the flour.
- Add the ajwain/omam water to the flour and make a soft dough.
- Heat oil in a heavy-bottom pan/kadai
- Take a portion of dough into the press, press it directly onto the hot oil. Make concentric circles in the oil.
- Let it cook on both sides until sizzle seizes. It takes very less time to cook.
- Remove the omapodi using a slotted spoon from the oil, drain it on a kitchen towel. Let it cool completely, then store it in an air-tight container.
Recipe Card for Plain Sev
Ompodi | Omapodi | Plain Sev – Diwali Savory Recipe
Ingredients
- 2 Cups Gram flour/Besan
- 1 Cup Rice flour
- ¼ cup Ajwain / Omam /Carom seeds
- 1 Cup of water
- 2-3 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon hing/asafoetida
- Oil for deep-frying
Instructions
- Soak Ajwain in ½ cup water for an hour. Grind the soaked ajwain with 1 cup of water and strain. I used half cup of water first, grinded, strained and again added another ½ cup of water to the ajwain pulp and grind again, strain. Throw away the remaining pulp.
- Take both the flours, salt, hing in a wide bowl and whisk well to get a uniform mix. Rub butter into the flour. Now add the ajwain/omam water to the flour and make a soft dough.
- You will be needing a Murukku press withidiyappam/Omapodi Mould. Divide the dough into 4 to 5 portion.
- Heat oil in a heavy-bottom pan/kadai.To check, whether the oil is ready to fry, add a drop of dough to the hot oil, if it sizzles up immediately, then it is ready to fry.
- Take a portion of dough into the press, press it directly onto the hot oil. Make concentric circles in the oil. Try not to overlap.
- Let it cook on both sides until sizzle seizes. It takes very less time to cook. While it is cooking, keep the press ready with next set of dough.
- Remove the omapodi using a slotted spoon from the oil, drain it on a kitchen towel. Let it cool completely, then store it in an air-tight container. Stays good for 2 weeks, but i assure you it is such an irresistible snack and won't stay for such long time!!! 🙂
Important Tip
- The dough might turn a bit dry and difficult press in the process of making this. So, always keep ½ cup warm water by your side. Everytime you fill the press, sprinkle 2-3 tablespoon of water to the dough portion and knead it a bit, make it soft and put it in the press, this way it will be easy to press it in the hot oil.
Video
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Enjoy this irresistible, flavorful and easy to make plain sev this Diwali. These can be made in bulk, so it makes a great snack to distribute amongst your friends and family.
Make some Ribbon Pakoda and Kaara boondi along with this and toss it together with some broken Cashewnut murukku and some roasted peanuts, almonds and cashews for an amazing Mixture.
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