Deepavali/Diwali is just few days away and am sure you are gearing up for the festival. From today I am planning to share recipes that can be prepared during this season.
Ajwain/Carom Seeds in Tamil is known as ‘Omam’ (ஓமம் ) This savory snack takes flavor from Ajwain and hence the name ‘Omapodi’. It acts as a base for various other savory snacks like Mixture. So light in texture and serves as a great evening snack. It is the one of the most popular snack items that is prepared in South India during Diwali. This is my mom’s recipe. The following measurement makes upto 10-12 Omapodis. Kindly adjust measurements to suit your needs.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1/4 cup Ajwain Seeds ஓமம்
- 2 cups Besan Flour
- 1/4 cup rice flour
- 1/2 tsp Chilli Powder
- 1 tsp Perungayam
- 1 tsp salt
- 1 tsp turmeric optional
Ingredients
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Instructions
- Soak Ajwain in water for about 20 minutes.
- Drain water.Clean and remove any impurities.Grind Ajwain to a paste.
- Squeeze Ajwain water from the paste.
- In a wide vessel, add besan flour, rice flour,salt, chilli powder and hing.
- Add the ajwain water and mix everything well.
- Add 2 teaspoon oil and form a dough by adding plain water.
- You will approximately need about 1/2 cup of water and not more than that.
- Since we are using Besan Flour, the dough will be sticky. Use a spoon to clean your hands in between.
- If the dough is sticky then the omapodi will come out crispy and not too hard.
- Heat oil in a kadai.
- In the Murukku Press use the plate that has lot of small holes.
- Fill the press with dough and start making omapodi.
- Once it is cooked, turn on the other side and wait until the bubbling of oil stops.
- At this stage remove omapodi from kadai, drain extra oil in a tissue.
- Serve as an evening snack with tea or coffee.
- As said earlier you can use this as a base to prepare Mixture. Shall update the recipe of Mixture soon.
