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    You are here: Home / Recent Posts / Omapodi Recipe | Sev Recipe

    Omapodi Recipe | Sev Recipe

    May 20, 2022 by Sharmilee J 42 Comments

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    Omapodi is a crispy, delicious South Indian savoury snack with a flavour of ajwain made with besan flour, rice flour, butter and ajwain. Omapodi also called Sev is used for garnishing chats and can be eaten as such as teatime snacks. Omapodi Recipe is explained in this post with step by step pictures and video.

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    Omapodi is a crispy south indian snack made for Diwali or any festival. Omapodi is a quick savoury snack you can make anytime. Omapodi or Sev makes a perfect crunchy snack to go along with tea or coffee. It is one of the snack that reminds me of my childhood days.

    Table of Contents
    1 About Omapodi
    2 Omapodi Ingredients
    3 Omapodi | Sev Recipe
    4 Storing and Serving Suggestion
    5 FAQs

    About Omapodi

    Omapodi is a snack that even beginners can try, no expertise needed. It is quick to make as there are no tricks, as the cooking time is very less because of the fine threads. If you are looking for a more healthier version you can check out millet sev.

    This is one of the most commonly made Diwali snack. Omapodi can be eaten as such or can be used as garnish for chaats.

    Omapodi Ingredients

    • Flour – A perfect ratio of gram flour : rice flour gives crispy omapodi.
    • Butter – Butter is added to give a soft melt in the mouth texture. Use fresh butter.
    • Ajwain – Ajwain or omam or carom seeds is the main flavouring agent in omapodi. Roasting and grinding makes the seeds brings out more flavour.
    • Turmeric powder – Turmeric powder not only gives good color, it also gives a niec mild flavour.
    • Oil – Hot oil is added to make omapodi more crispy.

    More teatime snacks

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    If you have any more questions about this Omapodi Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Omapodi Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Omapodi | Sev Recipe

    Omapodi is a crispy, delicious South Indian savoury snack with a flavour of ajwain made with besan flour, rice flour, butter and ajwain. Omapodi also called Sev is used for garnishing chats and can be eaten as such as teatime snacks. Omapodi Recipe is explained in this post with step by step pictures and video.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Servings4
    AuthorSharmilee J

    Ingredients

    • 1 cup besan flour
    • 1/4 cup rice flour
    • 1 tbsp butter at room temperature
    • 1 heaped tsp ajwain
    • 1/4 tsp turmeric powder
    • 1/2 tsp hot oil
    • salt to taste
    • oil for deep frying
    • water as needed

    Instructions

    • Dry roast ajwain for 2 mins till nice aroma comes, then add to mixer jar along with little water. Blend it well.
    • Then filter the ajwain water and keep aside. To a sieve add besan flour,rice flour Sieve it well, discard the remains.
    • Add salt, turmeric powder, filtered ajwain water, hot oil, butter, required salt and mix this well first.
    • Add water little by little to form a soft slightly sticky dough. Make logs like this and keep it ready.
    • Grease the press with oil and then fill it till 3/4th.
    • Meanwhile heat oil – To check if the oil is hot, pinch a small piece of dough and drop it in oil if it immediately comes to top then the oil is ready. Press it in the preheated oil starting from the corners like a circle finishing it up in the middle.
    • Once it is cooked on one side turn over to other side and cook till bubbles (shh sound) ceases.
    • Repeat this process for the rest of the dough. Finally break it and store in an clean dry airtight container. Enjoy Omapodi!

    Video

    Notes

    • Be very careful while adding water as the dough consistency is very important.
    • Do not let the dough rest for more time as it will get dry and pressing will be very difficult.
    • If it takes time then cover the dough with a wet cloth. Still if its difficult to press through, then sprinkle a little water to loosen the dough but very little.
    • I used my idiyappam press as I like my sev to be very fine. You can either use a big hole press or small one as you like it.
    • You get a big murukku kind while you take out it is very brittle so tends to break down to sev by itself.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Omapodi

    1.Dry roast 1 heaped tsp ajwain for 2 mins till nice aroma comes. Switch off adn cool down.

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    2.Then add to mixer jar along with little water say 1/4 cup.

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    3.Blend it well.

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    4.Then filter the ajwain water and keep aside.

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    5.To a sieve add 1 cup besan flour,1/4 cup rice flour. Sieve it well, discard the remains.

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    6.Add 1/4 tsp turmeric powder, filtered ajwain water, 1/2 tsp hot oil, 1 tbsp butter,required salt and mix this well first.

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    7.Mix this well first.

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    8.Add water little by little.

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    9.Mix well to form a soft slightly sticky dough. Make logs like this and keep it ready.

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    10.Grease the press with oil and then fill it till 3/4th.

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    11.Meanwhile heat oil – To check if the oil is hot, pinch a small piece of dough and drop it in oil if it immediately comes to top then the oil is ready.Press it in the preheated oil starting from the corners like a circle finishing it up in the middle. Press in concentric circles and only a thin layer.

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    12.Once it is cooked on one side turn over to other side and cook till bubbles(shh sound) ceases. Repeat this process for the rest of the dough.Finally break it and store in an clean dry airtight container.

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    13.Coook until golden and crisp. USe a slotter laddle to remove. Drain in tissue.

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    14.Repeat to finish. Finally break it gently to store.

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    15.Plain Sev or Omapodi is ready!

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    Expert Tips

    • Be very careful while adding water as the dough consistency is very important.
    • Always check by dropping a small pinch of dough before pressing to check if oil temperature is perfect. If it comes up steadily then you can start pressing.
    • While pressing make sure to press in concentric circles and only a thin layer.
    • Gently flip over and cook. Omapodi does not take much time just few seconds each side is enough.
    • Do not let the dough rest for more time as it will get dry and pressing will be very difficult .If it takes time then cover the dough with a wet cloth. Still if its difficult to press through, then sprinkle a little water to loosen the dough but very little.
    • I used my idiyappam press as I like my sev to be very fine. You can either use a big hole press or small one as you like it.

    Storing and Serving Suggestion

    Always cool down completely before storing. Store it in a dry airtight container.

    Omapodi can be served along with tea and had as such or can be used as a garnish for chats.

    FAQs

    1.What is Omapodi?

    Omapodi is a crispy south indian snack made with besan flour, rice flour, butter and ajwain as main flavour. Ajwain or carom seeds is called as omam in tamil hence the name ‘omapodi’

    2.Sev is brittle and breaks while frying. Why?

    If butter is more you may not get perfect continuos threads while pressing. In that case add little more flour,sprinkle little water mix well and try again.

    3.Dough is hard to press.What to do?

    If the dough is to tight then pressing may be difficult. Sprinkle little water to make it loose then try again. If the dough becomes too loose, the sev may drink more oil so be careful.

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    Filed Under: Diwali, Diwali Savoury Snacks, Must Try Snacks, RandomPosts, Recent Posts, Sev / Pakoda, Teatime snacks

    Reader Interactions

    Comments

    1. Veena Theagarajan

      October 30, 2012 at 3:33 am

      great snack for anytime
      great-secret-of-life.blogspot.com

      Reply
    2. Nivedhanams Sowmya

      October 30, 2012 at 3:40 am

      Wow so festive and tempting!!!
      Sowmya
      Ongoing Event + Giveaway – CEDD – HONEY
      Ongoing Event – CWF – Whole Wheat Flour

      Reply
    3. Celestina

      October 30, 2012 at 3:41 am

      Looks yummicious…!!! Keep going

      Reply
    4. Celestina

      October 30, 2012 at 3:42 am

      Looks Yummy Sharmi…!!!Keep going looking forward for more recipes this Diwali.

      Reply
    5. APARNARAJESHKUMAR

      October 30, 2012 at 3:46 am

      perfect texture sharmi ! loved it and easy to make it too 🙂

      Reply
    6. WeR SAHM

      October 30, 2012 at 3:47 am

      wow got a kind of crunchy munchy omapodi Sharmi…beautiful clicks

      Reply
    7. jeyashrisuresh

      October 30, 2012 at 3:54 am

      Just now i finished making omapodi, almost the same recipe. beautiful clicks and wonderful presentation

      Reply
    8. Divya Kudua

      October 30, 2012 at 4:08 am

      Love omapodi,but never tried making it on my own:)

      Reply
    9. srividhya Ravikumar

      October 30, 2012 at 4:28 am

      awesome clicks..love it.

      Reply
    10. Rashida Shaikh

      October 30, 2012 at 4:45 am

      This is nice snack and could be a good companion during traveling.

      Reply
    11. Vidya

      October 30, 2012 at 5:59 am

      Delicious omapodi…my fav snack!

      Reply
    12. Prathima Rao

      October 30, 2012 at 10:06 am

      Perfect & crisp oma podi!!Looks even better than the store bought version bcoz here it also has a special ingredient – a mother`s love & desire to make the best one for her loving daughter 🙂

      Prathima Rao
      Prats Corner

      Reply
    13. Priya

      October 30, 2012 at 10:11 am

      One plate pls, just love this crispy beauties,beautifully done.

      Reply
    14. Happy Cook / Finla

      October 30, 2012 at 10:45 am

      I love theese, but neve rmade them at home, but i am sure if i try it won't coe out so good too.

      Reply
    15. Satya

      October 30, 2012 at 11:46 am

      wow sev looks awesome…perfect color n superb crisp…gr8 work
      Super Yummy Recipes

      Reply
    16. runnergirlinthekitchen.blogspot.com

      October 30, 2012 at 11:52 am

      I always have stock of this .. simple and delicious!

      Reply
    17. Turmeric n Spice

      October 30, 2012 at 2:44 pm

      Thèse look so food !! Perfect

      Reply
    18. ANU

      October 30, 2012 at 3:26 pm

      wow drool worthy…and perfectly done dear!
      luv the clicks too…
      B-O-O-O-O Halloween Event Oct 5th to Nov 5th
      SYF&HWS – Cook with Spices

      South Indian Cooking (SIC) Series

      Reply
    19. Sharmilee! :)

      October 30, 2012 at 3:50 pm

      @thank you @Kookingmedley : Thanks for notifying have left a comment, lets see. I am removing ur comment as I dont want to give publicity to her space….hope you understand!

      Reply
    20. Vimitha Anand

      October 30, 2012 at 3:51 pm

      Love oma podi any time… Looks so perfect…

      Reply
    21. dassana

      October 30, 2012 at 9:06 pm

      you are a super mom, blogger and cook 🙂

      Reply
    22. divya

      October 31, 2012 at 12:24 am

      Slurp!! drooling here:)

      Reply
    23. Follow Foodie

      October 31, 2012 at 3:14 am

      Yummy!
      Today's Menu – Easy Potato Curry

      Reply
    24. Shema George

      October 31, 2012 at 5:09 pm

      This definitely is a great diwali snack. I love it 🙂

      Reply
    25. Pen my thoughts

      November 01, 2012 at 9:50 am

      yummy! I have a doubt about the cup size..whats the measurement of the cup you use?250 ml?

      Reply
    26. RAKS KITCHEN

      November 05, 2012 at 2:33 am

      All time favorite. Looks very tempting!

      Reply
    27. Nandu

      August 22, 2013 at 12:24 pm

      Description and pictures are nice. You are spreading the aroma of nice cooking. thank you

      Nandu

      Reply
    28. Priya Selvaraj

      August 26, 2013 at 7:02 am

      Hey sharmi pls hv a look after point 4 I dnt understand yaar. Plannin to try this for Krishna jayanthi.

      Reply
      • SHARMILEE J

        August 26, 2013 at 9:56 am

        It was a typo…have corrected it now Priya

        Reply
    29. Nivetha Thankathurai

      October 31, 2013 at 11:16 am

      omapodi was very tastyyyyyyyyy and it came out very wellll keep posting delicious recipessssss

      Reply
    30. Sushmitha Gomes

      November 02, 2013 at 4:01 am

      Hire Sharmiji,
      Even I tried it out ystrday n it came out really well. Just wantd to know what shud I do invade I want garlic flavour or a lil spicy?
      Sushmitha

      Reply
      • SHARMILEE J

        November 03, 2013 at 4:33 am

        For spice, you can add red chilli powder.And crush garlic add the juice alone to make it garlic flavoured…

        Reply
    31. Sushmitha Gomes

      November 03, 2013 at 10:08 am

      Than n wish u a happy n a prosperous deepawali.

      Reply
    32. Sushmitha Gomes

      November 03, 2013 at 10:08 am

      нєαяту ωιѕнєѕ тσ уσυ αи∂ уσυя fαмιℓу σи тнє fєѕтιναℓ σf ℓιgнтѕ… мαу αℓℓ уσυя нαρριиєѕѕ ℓιgнт υρ αи∂ ѕσяяσωѕ вυяи συт."нαρρу ∂ιωαℓι"??
      мαу тнιѕ ∂ιωαℓι вяιиg υ нαρριиєѕѕ, ρяσѕρєяιту, мαу
      αℓℓ уσυя ρяσвℓємѕ gєт вυяѕт ℓιкє ¢яα¢кєяѕ &
      єνєяутнιиg иєω αѕ ѕωєєт αѕ уσυ!!
      ωιѕн υ αи∂ υя fαмιℓу α нαρρу αи∂ ρяσѕρєяσυѕ
      ∂ιωαℓι.

      Reply
    33. ammukutty

      December 25, 2013 at 8:13 am

      Hey Sharmilee,

      I am a great fan of ur website… we made mixture today ( my hubby was allexcited :)) and offered his help as well).. It came out really well…..thanks a lot for posting such wonderful recipes with pics….

      Reply
    34. Bala Subramanian

      October 15, 2014 at 4:50 am

      u can also decorate it with roasted curry leaves

      Reply
    35. IP

      June 02, 2015 at 1:33 am

      Hi sharmi 🙂 I tried your muruku varieties..It came out well . Thanks for sharing such a good recipes. Now i have a query.. while doing muruku we used hot water for making dough. Do we need to use hot water for ompodi also. And in ompodi we use hot oil..I would like to know whats the difference in using hot water or hot oil…Thanks

      Reply
      • SHARMILEE J

        June 07, 2015 at 3:08 am

        It keeps the dough hot/warm and easy to press….

        Reply
    36. rashmi raman

      November 16, 2015 at 9:49 am

      Hi
      Could you pls tell me if we need to roast both the flours thank u

      Reply
      • SHARMILEE J

        November 17, 2015 at 11:38 am

        No need …

        Reply
    37. Adesara Sweta

      June 13, 2016 at 5:05 pm

      hello ma'am I tried this plain sev its so crispy …. its a huge hit at my home n my father likes it so much… thank u…

      Reply
    38. sharmila dhandapani

      August 25, 2016 at 5:23 am

      Hi aharmi tday i tried tis… But when i pressed it to oil it changes to brown color.. I dunno wher i went wrong?

      Reply

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