Omapodi is a popular snack in India. It is easy to make, crunchy and usually loved by everyone. You can also add this snack to make street food, chaat, snacks etc. I usually love to have them in the evening with a cup of tea.
Check out the video to make Omapodi at home:
Omapodi is slightly different from Sev. We South Indians roast and add carrom seeds in it. As far as I know and have tasted, sev does not have carrom seeds in it. Sev is popular in North India and we South Indians call it Omapodi. We also add more rice flour and it make Omapodi more crunchy. We make it during festival time especially for Diwali. Diwali is a time when we all are busy making snacks and sweets..The environment and smell in house is of all goodies and everyone is excited for the coming festivities. I just love to see the nights and candles everywhere. Even the streets and shops are lighted with beautiful lightings and candles. So, sharing an easy snack recipe today and hope you all try it out and enjoy!
Check out the recipe for Ribbon Pakoda too.
Omapodi Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
- 1 cup Besan/ chickpeas flour
- 1/2 cup Rice flour
- 1 tsp Carom Seeds/Ajwain/Omam
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric powder
- 2 tsp Hot oil
- Salt to taste
- vegetable Oil for deep frying
Instructions
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Roast carom seeds in a small frying pan for few minutes on low flame and grind it to make a fine powder.
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Sieve gram flour, rice flour, carom seeds powder, red chilli powder, turmeric powder and salt to taste in a mixing bowl.
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Add hot oil and then start adding water little by little to make a soft dough.
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Add the dough in the pressing machine. Watch video.
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Keep the oil in a pan ready for deep frying. Before we start making sev make sure to check if oil is ready. You can check by dropping a small ball of the dough in the hot oil and if it immediately comes on top, oil is ready. Lower the flame and press the pressing machine in a circular motion around the pan.
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When sev turn golden colour on both sides, remove from the pan and keep it on a tissue to drain the excess oil.
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When it cools down, crush it lightly with hands.
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Transfer the content in an airtight container and enjoy it for snacking.
Recipe Notes
- You will need pressing machine and use the small holes plate to make this snack.
- Do not fry on high flame or it will easily tuen into dark brown colour.
- You can also add few roasted curry leaves and peanuts.
My all time fav snack.. Looks tempting…
Thank you Priya 🙂
I love the sev maker. Wish I had one.
You get it easily in Indian market or you can even order it now in amazon 🙂
Nice!!! I would love to try this soon…thanks for sharing Priya 🙂
Thank you 🙂
I have a similar pressing machine at home, but not so sure about the spare part with the holes… maybe I will try the one with the bigger holes and see what the result will be he he. Thank you for sharing this recipe… Hope you make plenty of OMAPODI at the next Diwali…
Thank you. The bigger holes can be used to make khara sev 🙂
I’ve only seen this in bags at the Indian grocery store or on a restaurant buffet for chaat. It doesn’t seem difficult to make at all. I’m thinking a potato ricer would work as well (?)
I think potato ricer should work. Let me know if you try it out 🙂
Priya… Awesome recipe and mind blowing presentation. A lot more to learn from you 🙂
Thank you 🙂
Awesome snack for a cup of tea and lots of gupshups. Thank you Priya for this mind blowing but very simple recipe. Did you add food colour or turmeric for this beautiful color. And what should be the consistency of the dough.
the dough should be thick..
I love sev.Would like to know how to make nylon sev.I have a Plate with fine holes,but still it’s not as fine as the market sev.