Identical to the northern and western components of India have the sev, crisp-fried spiced strands fabricated from gram flour; South India has its personal model of this quintessential Diwali favourite, common because the Omapodi in Tamil Nadu and Karapusa in Andhra. So, this Omapodi Recipe additionally offers you a delicious crispy sev laced with the fragile taste and aroma of carom seeds or ajwain. The addition of that is what makes it distinct than its different counterparts. Additionally, in Tamil Nadu, this spice is known as ‘omam.’ Therefore, the title of this snack too.

About Omapodi

Making the South Indian fashion sev referred to as Omapodi could be very simple and actually doesn’t want you to have a lot of an experience in cooking. That is a kind of frequent regional sort of sev which is normally ready as a festive deal with throughout Diwali.

Other than carom seeds or omam, which impart the everyday taste in it, different components that you’d want on this Omapodi recipe are gram flour, rice flour, some spice powders, seasonings and oil to deep-fry.

So, you see, you don’t even should spend sleepless nights over sourcing of those components as all of those are primary and are largely obtainable at our properties.

On this Omapodi Recipe, you’ll be able to enhance or lower the diploma of spiciness by altering the amount of purple chili powder.

A private suggestion that I want to share right here is that keep away from making this sev too spicy. As then, the style of ajwain will ultimately diminish and the snack will lose its essence.

Extra On The Recipe

You may make Omapodi or Karapusa a number of days earlier than the Diwali pageant and retailer in an air-tight jar or metal field or container. This Omapodi Recipe yields about 300 grams of this specific sev. It’s also possible to halve, double or triple the recipe to fit your necessities.

Not only a snack by itself, you should use this Omapodi Recipe to make it after which use it to make different common preparations like this Madras Combination and Kara Boondi Combination.

It additionally makes for a terrific tea-time snack. You and your loved ones and associates can munch on this carom flavored sev, any time of the day or take pleasure in even whereas watching a film or studying a e-book.

Together with Omapodi, you may as well give a attempt to these recipes of Potato Sev and Sev, which I’ve shared on this weblog. Each these can even make for a superb snacky deal with throughout your Diwali celebrations.

Step-by-Step Information

The best way to make Omapodi

Preparation

1. Warmth a small pan and hold the warmth to low. Add 1 teaspoon carom seeds (ajwain).

2. Stirring usually, roast the carom seeds for some seconds or until they’re aromatic. No must brown the seeds. Put aside and allow them to cool.

3. As soon as cooled, add the carom seeds in a small dry grinder jar or a spice grinder.

4. Grind to a high quality powder. Put aside. It’s also possible to decide to crush or powder the carom seeds utilizing a mortar-pestle.

On this state of affairs, when including the crushed carom seeds powder, use a tea strainer and sift the powder via it. This helps the dough strands to not break whereas urgent the dough via the sev press or murukku press.

Make Dough

5. In a mixing bowl or pan, take 1 cup gram flour (besan) and ½ cup rice flour.

6. Add the ready carom seeds powder.

7. Add in 1 beneficiant pinch asafoetida (hing), 2 pinches turmeric powder, ¼ teaspoon purple chili powder and 1 teaspoon salt. You may add salt as per style.

You may select to omit turmeric powder when you desire. To make a spicy omapodi, you’ll be able to enhance the quantity of purple chili powder. For extra crispiness, you’ll be able to add a pinch of baking soda additionally.

8. Combine the bottom spices evenly with the flours utilizing a spoon or spatula.

9. Subsequent, warmth 1 tablespoon oil in a metal bowl or a metal measuring cup.

10. When the oil turns into scorching, add it to the flour combination. As an alternative of oil, you may as well use ghee or butter.

11. With a spoon, combine the oil with the flour combination.

12. Subsequent, add water in parts. First, add 2 to three tablespoons water. Combine effectively and start to knead to a easy dough.

I added a complete of seven tablespoons water. You may add 6 to 7 tablespoons water, relying on the standard of rice flour and gram flour.

13. Knead to a easy dough. If the dough turns into sticky, add some extra gram flour. If the dough seems dry, then add some extra water and knead once more. Cowl the bowl and put aside.

14. Use the disc proven within the image beneath, for getting ready omapodi. You may even use the disc with high quality holes. Warmth a kadai or pan and add oil as required for deep frying.

15. Apply some water or oil within the sev press or murukku maker. Then, take a portion of the omapodi dough and place it contained in the sev maker. Cowl with the highest half and hold apart.

Fry Omapodi

16. Let the oil within the kadai change into medium scorching. Verify the oil temperature by including a tiny piece of the dough.

If the small piece comes up regularly and steadily on high, the oil is scorching sufficient to fry. In case it comes up too shortly, then oil is simply too scorching.

If it settles down at backside of kadai or comes up very slowly, the oil is just not scorching sufficient for frying.

17. When the oil is scorching sufficient, straight press holding the sev maker on high of the oil and let the dough strands straight fall within the oil.

18. Whereas urgent, rotate in a concentric circle from the middle to outwards. Don’t over crowd the kadai with the dough strands. Watch out when urgent the omapodi within the scorching oil. 

19. After it’s is pressed within the oil, break the highest dough strands with a spoon or knife and let the strands fall within the oil.

20. After including the dough strands, don’t contact instantly with the slotted spoon as they may break. Allow them to get fried first for a minute.

They should change into crisp first after which you’ll be able to flip them over with the slotted spoon.

21. Gently start to show with a slotted spoon.

22. Now, fry the second facet.

23. You may flip over a few occasions for even frying.

24. When the oil stops scorching, proceed to fry for some extra seconds until the omapodi is golden and crisp. Flip over as wanted, when frying.

Don’t break omapodi or karapusa whereas frying as then it turns into an additional work to take away the small items from the oil. So, fry the complete spherical formed omapodi as one piece and don’t break it.

25. As soon as completed, take away fried omapodi with a slotted spoon or a strainer spoon draining off the additional oil.

26. Place fried Omapodi on kitchen paper towels. Fry the remaining omapodi in batches in the identical approach.

27. When it cools, place in an air-tight container or field. Now, whereas inserting it within the container, you’ll be able to break it, if you need.

28. Serve Omapodi as a Diwali snack or tea time snack.

Knowledgeable Suggestions

1. For spicier Omapodi, enhance the amount of purple chili powder in accordance with your style preferences.
2. You may skip including the turmeric powder when you desire.
3. To make crispier Omapodi or Karapusa, add a pinch of baking soda to the dough.
4. As an alternative of scorching oil, you’ll be able to even add scorching ghee or butter to the flour combination.
5. Amount of water to knead the omapodi dough will rely upon the standard of gram flour and rice flour. If dough is sticky, add extra gram flour and knead. If dry, add extra water and knead. It’s a must to knead the dough to a easy consistency.
6. When you add this sev in scorching oil, don’t contact them instantly with the slotted spoon as they may break like this. Fry for a minute first, or until it turns into crisp. Then, use the slotted spoon to show.
7. You may scale or halve the recipe, with none stress.

Extra Diwali Snacks Recipes To Attempt!

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This Omapodi recipe submit from the archives first printed in October 2017 has been up to date and republished on 21 October 2022.