Preparation Time: 10 mins
Cook Time: 20 mins
Yields: 4 servings
|Oil||For deep frying|
|Besan Flour | Kadalai Maavu||1 Cup|
|Rice Flour||2 tbsp|
|Ajwain | Omam||1 tsp|
|Turmeric powder||1/4 tsp|
|Chilli powder (Optional)||1 tsp|
|Asafoedita | Hing||Pinch|
- Dry roast ajwain seeds in a pan. Make a coarse powder using mortar and pestle or mixie.
- Soak the coarse ajwain powder for 5 mins. Meanwhile take besan flour, rice flour, salt, turmeric powder, chilli powder and hing in a big bowl. Add butter to the flour mixture.
- Strain the ajwain using tea strainer and use the strained water for mixing the dough. Prepare a sticky dough
- Put the oma podi dough in murukku press. Use the plate having many tiny circles as shown in picture below. Heat enough oil to deep fry. To check whether oil is hot, drop a little dough into oil. If it bubbles up on top, then oil is hot. Carefully press the murukku press on top and drop the dough into the oil .
- Fry by flipping on both sides. The colour of the oma podi will change to light golden colour. Drain the excess oil by placing it in a paper towel.
Oma Podi | South Indian Sev | Step by step pictures
- The dough will become dry after some time, so cover the dough. Prepare oma podi immediately after preparing dough.
- Adjust chilli powder to your taste.
- Deep fry oma podi in medium flame.