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Tuesday, March 13, 2012

Oma podi


  • Gram flour/ besan flour - 1 cup
  • Rice flour - 1/2 cup
  • Asafoedita - 1/4 tsp
  • Ajwine -1/4 tsp
  • Water
  • Oil


  • Keep a kadai of oil on the stove on medium heat and allow it to get hot enough to fry.
  • In a saucepan add the omam and 1 1/2 Cups of water and allow it to boil slowly. This is to enable the water to extract the essence of the ajwain in to it.
  • Give it a few minutes to become lukewarm and strain out the omam to get omam water.
  • In a wide mouthed bowl, salt, rice flour and besan.HEat one tsp oil and pour in the flour. Using the omam water mix to a creamy moist dough. It should be in a consistency like Murukku Dough, one that allows it to get pressed using a Murukku Press. Adjust the consistency variating the water/besan.
  • Use the Omapodi Press, press it on to the hot oil.
  • Allow it to cook on both sides and drain on to a tissue.
  • Crunchy Omapodi is ready.

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