Monday, October 20, 2014

Omapodi - Ajwain Sev

 Preparation time: 10 minutes
Cook time: 30 minutes
Yield: 4 -5 cups

Gram flour / Besan / Kadalai maavu - 2 cups
Rice flour - 1 cup
Ajwain / Omam / Carom seed - 2 tbsp
Red chili powder - 1/2 tsp
Asafoetida - 1/4 tsp
Ghee or butter - 1 tbsp
Salt - to taste
Oil - for deep frying

  1. Clean and soak ajwain / omam in water for 30 minutes. Grind it with the soaked water to and grind until smooth.  Strain the ground paste with a tea strainer.  Save the water.
  2. In a large mixing bowl, combine gram flour, rice flour, red chili powder, asafoetida and salt.  Mix well. Add the ghee and ajwain / omam water.  Mix well.
  3. Add water little at a time and make dough that is pliable.  
  4. Heat oil in a pan.  Attach the Om podi disc to the murukku maker.  Fill the murukku maker with some dough.
  5. Reduce the heat of the oil to medium.  Place the top of the murukku maker over the dough and press it over the hot oil in a circular motion.
  6. Fry until it turns bright yellow in color and bubbles subsides.  Turn to the other and fry for few seconds. Remove and drain on a paper towel.  Repeat the process with rest of the dough.
  7. Store in a air tight container.

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