Omapodi
Crunchy fried snack in the form of thin strings made with gram flour. The distinguishing taste and flavour come from carom seeds, which are roasted and ground, and added to the flour.
Equipment
- Pan for deep frying
- Murukku Press
- Mixing bowl
- Pan for roasting carom seeds
- Mortar and Pestle/mixie jar
Ingredients
- 2 tsp Carom Seeds (Ajwain); roasted and powdered
- ½ Cup Rice Flour
- 3 Cups Gram Flour (Besan)
- 2 tsp Unsalted Salt
- ½ tsp Asafoetida
- 8 tbsp Melted Butter
- ¾ Cups Water (Approx)
- Oil for frying
Instructions
- Roast the carom seeds on medium heat for about 30 seconds.
- Grind them to a fine powder.
- In a mixing bowl, combine gram flour, rice flour, asafoetida, salt and ground carom seeds.
- Mix well.
- Add melted butter. Rub the mixture between your palms so that the butter gets properly incorporated.
- Add water and knead it to a smooth dough.
- Grease the murukku press from the inside. Put a portion of the mixture into it.
- Press it directly on medium-hot oil.
- Fry till they become crispy.
- Remove them on a kitchen towel.
- Once cooled, store them in an airtight jar.