Is this your first Diwali, have you always been buying Diwali snacks from the stores and want to break the habit this time, have you always felt nervous about making Diwali snacks at home, look no further. Here’s a recipe that’ll give outstanding results even for folks who are just beginning to cook. With just a handful of ingredients and a method that cannot be simpler than this, one can never go wrong with this recipe. Make sure to follow the instructions to the T.
Omapodi is an Indian snack that is very kid friendly; it has been my son’s favorite since he was very little. You can eat it as is, add to Mixture (another South Indian savory snack), add as a topping for salads, chaat items (North Indian street snacks) etc. Sev is the North Indian counterpart for Omapodi.
And it goes without saying that this recipe is my mom’s that she inherited from her mom!
2 cup besan
2 tablespoon rice flour
2 tablespoon butter or vanaspathi (softened)
1/2 teaspoon turmeric
2 teaspoon carom seeds (omam, ajwain)
salt (I used a little less than a teaspoon)
2/3-3/4 cup water
oil to deep fry
Other things you need
Murukku press (achu)
Omapodi disc that comes with the press (it has real tiny holes)
Soak carom seeds in 1/4 cup of water for about an hour. Grind it well in a mixie or food processor with the water. You may not get a smooth paste, and the ground mixture will be kind of watery. This is just fine. Strain it, discard solids and reserve the liquid. Add about half a cup of water to the carom seed water and microwave it for about 30 secs. You’ll need a little over 2/3 cup of water overall at the max to make the dough.
Heat (medium) oil in deep frying pan. Make sure to fill only 2/3 of the pan with oil, leaving enough space for the oil to rise as the pressed dough gets fried.
While the oil gets heated up, sieve together besan, rice flour, salt and turmeric into a mixing bowl to get rid of lumps if any and to allow the ingredients to mix evenly. Add butter (or vanaspathi if you are vegan) and mix it in with your hands. Now add warm water to this gradually and keep mixing until you get a soft pliable dough. Adding warm water helps the butter to get mixed evenly as you make the dough. The dough must neither be stiff nor too pasty. This is the trickiest part of the whole process. You’ll perfect it with practice.
Drop a tiny ball of the dough into the oil to see if it is hot enough. The dough must get fried and come back on top and float. The dough ball must neither sink nor turn brown if the oil is at the right temperature.
Fit the Omapodi disc into your mould. Fill the mould with the dough leaving about an inch of space on the top. Gently press the dough into the oil starting from the center and moving outwards in a spiral fashion. With the right consistency of the dough, it must not be too hard or too easy to press the dough into the oil.
As the Omapodi strands are really thin, they get cooked fairly quick (just about a minute or so). Gently flip it and let the other side cook. This should be fairly quicker. Take it out of the oil and leave it on a paper towel for the excess oil to get absorbed. Repeat until the dough is done.
Let it cool and store it in an airtight container.
1. Always make Omapodi (or any kind of Murukku) in batches. The recipe here is for one batch. Prepare the dough fresh for every batch. The longer the dough sits, the Omapodi/Murukku starts to lose its golden yellow color and turns brown.
2. You can do a taste test after the first batch and adjust the amount of salt, water etc. to get the desired taste and consistency.
3. You may add chili powder also if you like a little bit of heat, but it tastes great even without it.