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Wednesday, November 4, 2015

Ragi Omapodi / kezhavaragu omapodi

Today I am posting a savoury dish for this Diwali. This Ragi omapodi was a long time pending dish in my list. When's I tried it, I was too happy with the outcome. When compared to ordinary omapodi it is very easy to prepare and tastier than that and also healthier than the normal one, it's my favourite and my dads fav too.. It takes a very less time to fry and the crispness just stays even when kept for 4-5 days in an air tight container.

Do try this for Diwali and share your valuable feedback!

  • Ragi - 1 cup
  • Rice flour - 1/4 cup
  • Besan flour - 1 cup
  • Chilly powder -1tsp or Omam - 1tsp or Omam water - 2 tsp
  • Salt
  • Water
  • Oil
  • Asafoedita -1/2tsp

Method :

In a wide vessel, add rice flour, besan flour, Ragi flour .
Add chilly powder or ajwain seeds, asafodita, required salt.
Heat a tbsp of oil and pour it in the flour mixture. Knead the dough by adding required water. Make a soft dough.

Heat oil in a pan, take the murukku pressing put the omapodi nozzle and take a ball of dough and fill in the mould. 

Close and press the mould inside the hot oil. Deep fry and strain it.
Store in a airtight container. It will stay for a week.

Crispy crunchy omapodis with Ragi!

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