Name: Omapodi/Thick Sev recipe by Krithika Chandrasekaran at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Bengal gram flour (Besan) - 1 cup; Rice flour - 1/4 cup; Salt to taste; Chili powder (optional) - 1 tsp; Ajwain water - enough for kneading the dough; Clarified butter (Ghee) or unsalted butter - 2 tbsps

ABOUT Omapodi/Thick Sev RECIPE

Omapodi, a thick variety of sev, that can be had on its own or crushed and used for the South Indian mixture as well. The name comes from Omam, which means Ajwain or Carom seeds; in the olden days the ajwain was manually ground in the Roller stone, Silbatta (Hindi) or Ammi (in Tamil). But to make it easier now, one can use the ready made Ajwain water available in the market, or simply prepare at home by boiling some carom seeds in water and letting it cool down to room temperature before use.

Ingredients Serving: 4

Bengal gram flour (Besan) - 1 cup
Rice flour - 1/4 cup
Salt to taste
Chili powder (optional) - 1 tsp
Ajwain water - enough for kneading the dough
Clarified butter (Ghee) or unsalted butter - 2 tbsps

Instructions

Sift together besan, rice flour and salt so as to remove any lumps.
Add chili powder and knead into a smooth but stiff dough using sufficient ajwain water and ghee or butter.
Prepare the Sev, press by fitting it in the pin-hole plate. We use the traditional press made of brass, which has inter-changeable plates for different designs.
Divide the dough into equal portions that will fit into your sev/savoury press instrument. Meanwhile heat oil for frying in a wide kadhai or wok
Reduce the flame to low and slowly press the dough through the instrument and into the oil. Try to make connected swirls, much like Jalebi or smaller ones, depending on the size of your wok.
Increase the flame to medium heat and let it fry till light golden. Remove and drain excess oil. Once cooled down to room temperature, store in an air-tight container.

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