Omapodi is a gram flour based snack that can be eaten on its own or be a part of mixture. The carom seeds (Omam) gives this snack its name and a special flavour. The recipe does not contain any chillies which makes it kids friendly. Also the carom seeds aids in digestion and stomach disorders.
Bengal gram flour/Besan – 1 1/2 cups
Rice flour – 1 cups
Omam/carom seeds – 1 tablespoon
Butter -1 1/2 tablespoons
Oil – 1/4 cup
You also need oil for deep frying.
You need sev sancha/murukku maker. This comes with different plates as an attachment. The press used for the omapodi will be the plate with fine holes in it.
Take a big bowl and add besan/bengal gram dhal, rice flour, salt and mix well. Now add butter and oil (1/4 cup) to the mixture and mix well.
Add sufficient water and mix the dough well, the dough should be the consistency of chappathi dough, soft and pliable.
Keep oil in the kadai for deep frying. Check the oil for the right temperature by dropping a tiny ball of the dough, it should sizzle up. If it sinks into the oil, you need to wait for a few more minutes for the oil to heat up.
Now take a handful of dough and put it on the press and squeeze it into the oil in a circular fashion to avoid overlapping. Allow it to cook by turning it occasionally and until the bubble noise in the oil settles down.
You need to make sure that you do not over crowd the kadai/pan. Continue to do in batches for the remaining dough.
Now remove from the heat and place the omapodi in the strainer, drain the oil and store it in the dry and airtight container.