Millet Omapodi is a tasty savoury made by blending millet flour, besan flour, ajwain to a dough consistency, pressing it through a die mold and frying it. Millet Omapodi is a delight for people on dietary plans as millet has high fibre content.
Millet Omapodi – plain sev made with foxtail millet flour.Usually we make omapodi or sev using besan flour but wanted to try sweets and snacks using millets this time, was inspired by a shop here in Coimbatore that made up my mind to try few recipes using siruthaniyam for this Diwali so few more millet recipes coming up here so watch out 🙂
You can use homemade thinai flour or buy readymade pack too.This omapodi is very easy to make and takes less effort and time when compared to murukku and other snacks.
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📖 Recipe Card
Millet Omapodi | Millet Sev
Ingredients
- 1 cup thinai flour
- 1/2 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:
- 3/4 tablespoon ajwain
- 1/4 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
- Do not crowd or layer too much.
- I used a slightly big hole disc, you can use idiyappam disc too.
- If the dough is too tight then pressing will be difficult and also the omapodi will turn out hard. In that case sprinkle little water and then mix and try pressing.
- When hot oil is added it turns out nicely crisp, if you want it a bit soft then skip hot oil.
- Press layers just enough for it to immerse completely in oil.
- Oil should not be smoking hot while pressing. Once pressed do not touch for few seconds then flip over and cook.
- You can follow the same recipe for other millets like ragi, samai, etc
How to make Millet Omapodi
- 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.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.
- 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.
Serve with tea!
Expert Tips
- Do not crowd or layer too much.
- I used a slightly big hole disc, you can use idiyappam disc too.
- If the dough is too tight then pressing will be difficult and also the omapodi will turn out hard. In that case sprinkle little water and then mix and try pressing.
- When hot oil is added it turns out nicely crisp, if you want it a bit soft then skip hot oil.
- Press layers just enough for it to immerse completely in oil.
- Oil should not be smoking hot while pressing. Once pressed do not touch for few seconds then flip over and cook.
- You can follow the same recipe for other millets like ragi, samai, etc
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