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Omapodi | Sev Recipe

Omapodi is a crispy, delicious South Indian savory snack made using besan flour, rice flour, butter and ajwain with the flavor of ajwain. Omapodi also called Sev is a great tea time snack and can be used for garnishing chats too. Omapodi Recipe is explained in this post with step by step pictures and video.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings4 people
AuthorSharmilee J

Ingredients

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

Instructions

  • Dry roast 1 heaped teaspoon ajwain for 2 mins till nice aroma comes. Switch off and cool down.
  • Then add ajwain seeds to mixer jar along with little water say 1/4 cup.
  • Blend it well.
  • Then filter the ajwain water and keep aside.
  • To a sieve add 1 cup besan flour, 1/4 cup rice flour. Sieve it well, discard the remains.
  • Add 1/4 teaspoon turmeric powder, filtered ajwain water, 1/2 teaspoon hot oil, 1 tablespoon butter, required salt.
  • Mix this well first.
  • Add water little by little.
  • Mix well to form a soft slightly sticky dough. Make logs like this and keep it ready.
  • Grease the press with oil and then fill it with the dough 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. Press in concentric circles and only a thin layer.
  • 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.
  • Cook until golden and crisp. Use a slotted ladle to remove. Drain in tissue.
  • Repeat to finish. Finally break it gently then store.
  • Plain Sev or Omapodi is ready! Store in an airtight container.

Video

Notes

  • 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 rises up steadily it means oil is ready then you can start pressing.
  • While pressing make sure to press in concentric circles and only a thin layer. Do not crowd with more layers.
  • Gently flip over and cook. Omapodi does not take much time just few seconds for 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.
  • I recommend using a fine holed disc for making sev.
Nutrition Facts
Omapodi | Sev Recipe
Amount Per Serving (75 g)
Calories 294 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 8mg3%
Sodium 1012mg44%
Potassium 266mg8%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 3g3%
Protein 7g14%
Vitamin A 100IU2%
Vitamin C 0.03mg0%
Calcium 17mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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