Millet Omapodi Recipe | Millet Sev Recipe
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.
Servings3 cups
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.
Nutrition Facts
Millet Omapodi Recipe | Millet Sev Recipe
Amount Per Serving (100 g)
Calories 267
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 4mg1%
Sodium 1318mg57%
Potassium 259mg7%
Carbohydrates 42g14%
Fiber 5g21%
Sugar 3g3%
Protein 9g18%
Vitamin A 50IU1%
Calcium 16mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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