Last Updated on December 7, 2020
Omapodi or plain sev a crispy south indian snack with a flavour of ajwain or carom seeds.
Omapodi recipe with step by step pictures and video.Omapodi a crispy south indian snack made with besanflour,rice flour,butter and ajwain.Ajwain or carom seeds is called as omam in tamil hence the name ‘omapodi’
As I’ve told, mittu is picky even when it comes to snacks…she loves omapodi and nendran chips…..and I’ve rarely seen her enjoying cookies/biscuits. The other day when I was getting her ready to school, she asked amma I want omapodi…..in the busy hours I ignored even lending ears to her and rushed her downstairs…..After waving bye and having a deep breath , I heard what she said…..browsed around ammas cookbooks , my collections and finally made this omapodi and guess what?! Mittu was surprised to see omapodi when she returned and the first thing she asked was: amma from where did you buy this?! haha She totally loved it and said amma make this for me often ok?! And that made my day complete!! 🙂
Though diwali reminds me of lights, crackers, new clothes, distributing sweets to neighbors…..On the other side each channel competiting with their own special programs, movies and diwali releases the whole city looks festive which sets the diwali mood .The best part I enjoy is making sweets/savouries at home and it has become even more special when I started to make on my own.
Sev is brittle and breaks down while frying.Why?
If butter is more you may not get perfect continousls thread while pressing.In that case add little more flour,sprinkle little water mix well and try again.
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.
Omapodi recipe video
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Omapodi recipe
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 flourSieve 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.
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.
How to make plain sev recipe:
- 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 flourSieve 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 with tea!
My tips while making plain sev:
- 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.
Veena Theagarajan
great snack for anytime
great-secret-of-life.blogspot.com
Nivedhanams Sowmya
Wow so festive and tempting!!!
Sowmya
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Celestina
Looks yummicious…!!! Keep going
Celestina
Looks Yummy Sharmi…!!!Keep going looking forward for more recipes this Diwali.
APARNARAJESHKUMAR
perfect texture sharmi ! loved it and easy to make it too 🙂
WeR SAHM
wow got a kind of crunchy munchy omapodi Sharmi…beautiful clicks
jeyashrisuresh
Just now i finished making omapodi, almost the same recipe. beautiful clicks and wonderful presentation
Divya Kudua
Love omapodi,but never tried making it on my own:)
srividhya Ravikumar
awesome clicks..love it.
Rashida Shaikh
This is nice snack and could be a good companion during traveling.
Vidya
Delicious omapodi…my fav snack!
Prathima Rao
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
Priya
One plate pls, just love this crispy beauties,beautifully done.
Happy Cook / Finla
I love theese, but neve rmade them at home, but i am sure if i try it won't coe out so good too.
Satya
wow sev looks awesome…perfect color n superb crisp…gr8 work
Super Yummy Recipes
runnergirlinthekitchen.blogspot.com
I always have stock of this .. simple and delicious!
Turmeric n Spice
Thèse look so food !! Perfect
ANU
wow drool worthy…and perfectly done dear!
luv the clicks too…
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Sharmilee! :)
@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!
Vimitha Anand
Love oma podi any time… Looks so perfect…
dassana
you are a super mom, blogger and cook 🙂
divya
Slurp!! drooling here:)
Follow Foodie
Yummy!
Today's Menu – Easy Potato Curry
Shema George
This definitely is a great diwali snack. I love it 🙂
Pen my thoughts
yummy! I have a doubt about the cup size..whats the measurement of the cup you use?250 ml?
RAKS KITCHEN
All time favorite. Looks very tempting!
Nandu
Description and pictures are nice. You are spreading the aroma of nice cooking. thank you
Nandu
Priya Selvaraj
Hey sharmi pls hv a look after point 4 I dnt understand yaar. Plannin to try this for Krishna jayanthi.
SHARMILEE J
It was a typo…have corrected it now Priya
Nivetha Thankathurai
omapodi was very tastyyyyyyyyy and it came out very wellll keep posting delicious recipessssss
Sushmitha Gomes
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
SHARMILEE J
For spice, you can add red chilli powder.And crush garlic add the juice alone to make it garlic flavoured…
Sushmitha Gomes
Than n wish u a happy n a prosperous deepawali.
Sushmitha Gomes
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.
ammukutty
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….
Bala Subramanian
u can also decorate it with roasted curry leaves
IP
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
SHARMILEE J
It keeps the dough hot/warm and easy to press….
rashmi raman
Hi
Could you pls tell me if we need to roast both the flours thank u
SHARMILEE J
No need …
Adesara Sweta
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…
sharmila dhandapani
Hi aharmi tday i tried tis… But when i pressed it to oil it changes to brown color.. I dunno wher i went wrong?