Millet Omapodi is a tasty, savoury snack made by blending millet flour, besan flour and ajwain to a dough consistency, then pressing it through a die mould and frying it. It is a delight for people on dietary plans because millet has high fibre content and very good for your health.
This snack is easy to make and take less time compared to other Diwali snacks like murukku. Millet is a nutritious grain that have high fibre content and good for digestive health, it makes this snack even better than regular sev. It has slight different taste from regular besan omapodi.
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About Millet Omapodi
Millet Omapodi is a snack that is made with foxtail millet flour instead of regular besan flour like traditional omapodi. The combination of millet flour and besan flour together makes perfect blend for taste and texture. You can use homemade millet flour or buy readymade pack from store.
Texture is crispy and crunchy throughout, when you bite it break easily and don't feel heavy like regular sev. This look nice and appetizing. Because of the ajwain and hot oil, it become very crispy and stay crunchy for longer time.
You can adjust the dough consistency based on preference, if dough is too tight then pressing will be difficult and omapodi turns out hard. In that case you can sprinkle little water and mix and try pressing again. Some people like it very crispy and some prefer it bit soft, you can adjust by adding or skipping hot oil.
I usually make this during festive season and making millet snacks become new interest for me because millet so healthy and tasty when use in right way.
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Millet Omapodi Ingredients
- Thinai Flour - I use foxtail millet flour as the base and it gives mild, nutty flavour to omapodi. You can use homemade millet flour or readymade pack from store.
- Besan Flour - I add besan flour to balance the flavour and help with binding of dough. It combines well with millet flour.
- Ajwain - I dry roast ajwain first till nice aroma come, then grind it with water. Ajwain gives nice flavour and help with digestion.
- Melted Butter - I add melted butter for richness and flavour to the dough. Butter makes omapodi taste better.
- Hot Oil - I add hot oil because it make omapodi turn out nicely crisp. If you want it bit soft then you can skip hot oil.
- Salt - I add salt for seasoning and you can adjust to taste. Salt brings out flavour of the flours.
- Water - I add water gradually to gather the dough to right consistency. Don't add too much water at once.
- Oil - I use oil for deep frying and it should be hot but not smoking. Right temperature is important for crispy omapodi.
How to make Millet Omapodi Step by Step
1.Dry roast ajwain till nice aroma comes. Add water to it and grind it. This will be a runny liquid, set aside.
2.To a sieve add thinai flour, besan flour and sieve it well. Discard the coarse mixture
3.Add butter, oil, hing and required salt. Strain and add ajwain water.
4.First mix this well, it will be crumbly. Now add water to it and gather the dough.
5.Gather to form a smooth dough. Grease the mould and disc with oil. Fill the mould with dough.
6.Close with lid.Heat oil - check by adding a pinch of oil, if it rises immediately then oil is ready.Oil should not be smoking hot, keep in low medium flame. Press in circles. Do not layer too much. Just a 1 or 2 layers should be good.
7.Deep fry in low medium flame.Flip over and cook on both sides till golden. Drain in tissue paper. After it cools down just separate the pieces and store. Repeat to finish the dough.
Store in a clean dry airtight container.Serve with tea.
Expert Tips
- Roast Ajwain - I dry roast ajwain till nice aroma comes before grinding it. Roasting brings out flavour and make it taste better.
- Sieve Flour - I sieve thinai and besan flour together to remove coarse mixture and makes flour light. This important for smooth dough.
- Dough Consistency - I mix well and gather to form smooth dough, not too tight and not too loose. If the dough is too tight then pressing will be difficult and omapodi will turn out hard.
- Oil Temperature Check - I check oil by adding pinch of flour, if it rises immediately then oil is ready. Oil should not be smoking hot while pressing.
- Press in Circles - I press in circles and do not layer too much, just one or two layer should be good. If you crowd or layer too much it does not cook properly.
- Flip and Cook - Once I press the dough I do not touch for few seconds, then I flip over and cook on both sides till golden. This is important for even cooking.
- Separate After Cooling - I drain on tissue paper and after it cools down I separate the pieces. Separating after cooling makes it easier.
Serving and Storage
Serve Millet Omapodi hot or at room temperature with your tea or as snack anytime. You can serve immediately after frying or after it cool down completely. Drain on tissue paper to remove excess oil, then store in clean, dry airtight container and it stays crispy for several days. Keep away from moisture because that make it soft.
FAQS
1.Can I use other millet flour?
Yes you can follow same recipe for other millet like ragi, samai and other millet. The method stay same, only millet flour change.
2.How do I make it extra crispy?
I add hot oil to dough because it turn out nicely crisp. Make sure oil at right temperature and not smoking hot while pressing.
3.Why is my omapodi hard?
If dough too tight then pressing will be difficult and omapodi turn out hard. Sprinkle little water and mix and try pressing again.
4.Can I use store bought millet flour?
Yes you can buy readymade millet flour pack from store, it work fine. Homemade flour also work good if you have time to make.
5.How long they stay fresh?
Store in clean, dry airtight container and they stay crispy for several days. Keep away from moisture and they last longer.
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📖 Recipe Card
Millet Omapodi Recipe | Millet Sev Recipe
Ingredients
- 1 cup thinai flour
- ½ cup besan flour
- a pinch hing
- 1 teaspoon melted butter
- 1 teaspoon hot oil
- salt to taste
- water as needed
- oil to deep fry
To blend together:
- ¾ tablespoon ajwain
- ¼ cup water
Instructions
- Dry roast ajwain till nice aroma comes. Add water to it and grind it. This will be a runny liquid, set aside.
- To a sieve add thinai flour, besan flour and sieve it well. Discard the coarse mixture.
- Add butter, oil, hing and required salt. Strain and add ajwain water.
- First mix this well, it will be crumbly. Now add water to it and gather the dough.
- Gather to form a smooth dough. Grease the mould and disc with oil. Fill the mould with dough. Close with lid.
- Heat oil - check by adding a pinch of oil, if it rises immediately then oil is ready. Press in circles. Do not layer too much. Just a 1 or 2 layers should be good.
- Deep fry in low medium flame. Flip over and cook on both sides till golden.
- Drain in tissue paper. After it cools down just separate the pieces.
- Store Millet Omapodi in a clean dry airtight container. Serve with tea.
Notes
- Roast Ajwain - I dry roast ajwain till nice aroma comes before grinding it. Roasting brings out flavour and make it taste better.
- Sieve Flour - I sieve thinai and besan flour together to remove coarse mixture and makes flour light. This important for smooth dough.
- Dough Consistency - I mix well and gather to form smooth dough, not too tight and not too loose. If the dough is too tight then pressing will be difficult and omapodi will turn out hard.
- Oil Temperature Check - I check oil by adding pinch of flour, if it rises immediately then oil is ready. Oil should not be smoking hot while pressing.
- Press in Circles - I press in circles and do not layer too much, just one or two layer should be good. If you crowd or layer too much it does not cook properly.
- Flip and Cook - Once I press the dough I do not touch for few seconds, then I flip over and cook on both sides till golden. This is important for even cooking.
- Separate After Cooling - I drain on tissue paper and after it cools down I separate the pieces. Separating after cooling makes it easier.
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