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Oma Podi ( Diwali Special )

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Ria Pai (@riapai009)
South IndianSnackAfternoon TeaVegetarianVeganDairy-FreeSpicyNut-Free

Oma Podi, also known as "Plain Sev," is a popular South Indian snack made from a spiced chickpea flour (besan) dough. The snack gets its unique flavor from the addition of ajwain (carom seeds), which lend a distinctive, slightly tangy taste. The dough is shaped into thin, crispy strands using...

Prep Time
20min
Cook Time
8min
Total Time
28min
Oma Podi ( Diwali Special ) recipe

Ingredients

3 Servings
(1 serving = 1 bowl )

Kneading Dough for Oma Podi

  • 1 1/2cup
    Besan
  • 1/2cup
    rice flour
  • 1tsp
    turmeric powder
  • 1tsp
    asafoetida
  • 1tsp
    salt
  • 1tbsp
    Ajwain ( carom seeds )
  • 1cup
    Water

Frying Oma Podi

  • Oil to deep fry
  • Few curry leaves

How to make Oma Podi ( Diwali Special )

  1. In a large bowl, add besan, rice flour, turmeric powder, asafoetida and salt. Mix well.

  2. Transfer the dry ingredients to a large plate , hand . Add 1 tbsp hot oil and mix well until crumbly.

    Step 1.1: Transfer the dry ingredients to a large plate , hand
    Step 1.2: Transfer the dry ingredients to a large plate , hand
    Step 1.3: Transfer the dry ingredients to a large plate , hand

  3. Transfer the dry ingredients to a large plate , boil ajwain in water for about 10 minutes. Strain onto the plate. Mix well and knead into semi soft dough.

    Step 1.1: Transfer the dry ingredients to a large plate , boil ajwain in water for about 10 minutes
    Step 1.2: Transfer the dry ingredients to a large plate , boil ajwain in water for about 10 minutes
    Step 1.3: Transfer the dry ingredients to a large plate , boil ajwain in water for about 10 minutes

  4. Divide the dough into 3 equal parts. Take a sev press (a tool used to make thin strands) and grease it lightly with oil. Fill the press with the dough.

    Step 1.1: Divide the dough into 3 equal parts
    Step 1.2: Divide the dough into 3 equal parts
    Step 1.3: Divide the dough into 3 equal parts

  5. Heat oil in a pan on medium heat. Press the dough into the hot oil in a circular motion to form small batches. Fry until golden and crisp. And few curry leaves and remove the fried oma podi from the oil.

    Step 1.1: Heat oil in a pan on medium heat
    Step 1.2: Heat oil in a pan on medium heat
    Step 1.3: Heat oil in a pan on medium heat
    Step 1.4: Heat oil in a pan on medium heat

  6. Once cooled, break them into pieces and store in an airtight container. Enjoy this crunchy Oma Podi with a hot cup of tea or serve it as part of your Diwali snack platter!

    Step 1.1: Once cooled, break them into pieces and store in an airtight container
    Step 1.2: Once cooled, break them into pieces and store in an airtight container
    Step 1.3: Once cooled, break them into pieces and store in an airtight container

Tips & Tricks

  1. Always strain the ajwain water before adding it to the dough to avoid any seeds getting stuck in the press, which could cause uneven pressing.

  2. Use a press with a fine or medium-sized hole attachment. The fine holes give a traditional texture, while the medium holes are great for a slightly thicker, crunchier version.

  3. Grease the inside of the sev press lightly with oil before filling it with dough. This helps in smooth pressing without sticking.

  4. Frying on medium heat ensures even cooking. If the oil is too hot, the Oma Podi will brown quickly on the outside but stay undercooked inside. If it’s too low, it will absorb excess oil.

  5. Fry in small batches. Overcrowding the oil lowers its temperature, resulting in greasy Oma Podi.

  6. Let the Oma Podi cool completely before storing in an airtight container. If stored while warm, it may lose its crispness.

FAQS

  1. How do I make Oma Podi crispy and avoid sogginess?

    To ensure your Oma Podi is crispy, make sure the oil is hot enough before frying. If the oil is not hot, the dough will absorb more oil and become soggy. Additionally, fry in small batches to maintain the oil temperature. Once fried, allow the Oma Podi to cool completely before storing it in an airtight container.

  2. Can I make Oma Podi gluten-free?

    Yes, you can make a gluten-free version of Oma Podi by substituting the besan with a gluten-free chickpea flour and using a gluten-free rice flour. Just ensure that all your ingredients are certified gluten-free to avoid cross-contamination.

  3. What are some good pairings for Oma Podi?

    Oma Podi pairs wonderfully with a hot cup of tea or coffee. It can also be used as a crunchy topping for chaats or mixed with other snacks for a savory trail mix. For a festive touch, serve it alongside other Diwali snacks like murukku or chakli.

  4. How should I store leftover Oma Podi to keep it fresh?

    To keep your Oma Podi fresh, store it in an airtight container at room temperature. Avoid refrigerating it, as this can make it lose its crispiness. If stored properly, it can last for up to two weeks.

  5. What can I substitute for ajwain in the Oma Podi recipe?

    If you don't have ajwain (carom seeds) on hand, you can substitute it with cumin seeds or a pinch of oregano for a different flavor profile. However, keep in mind that ajwain has a unique taste that contributes to the traditional flavor of Oma Podi.

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Ria Pai

(@riapai009)

Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and...

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