Oma Podi ( Diwali Special )
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...
Ingredients
Kneading Dough for Oma Podi
- 1 1/2cupBesan
- 1/2cuprice flour
- 1tspturmeric powder
- 1tspasafoetida
- 1tspsalt
- 1tbspAjwain ( carom seeds )
- 1cupWater
Frying Oma Podi
- Oil to deep fry
- Few curry leaves
How to make Oma Podi ( Diwali Special )
In a large bowl, add besan, rice flour, turmeric powder, asafoetida and salt. Mix well.
Transfer the dry ingredients to a large plate , hand . Add 1 tbsp hot oil and mix well until crumbly.
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.
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.
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.
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!
Tips & Tricks
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.
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.
Grease the inside of the sev press lightly with oil before filling it with dough. This helps in smooth pressing without sticking.
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.
Fry in small batches. Overcrowding the oil lowers its temperature, resulting in greasy Oma Podi.
Let the Oma Podi cool completely before storing in an airtight container. If stored while warm, it may lose its crispness.
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...