Who doesn't like the crunchy, melt-in-the-mouth Omapodi. With just two main ingredients and a spice, you can't imagine how tasty this can turn out to be. Once you taste it, you can't stop munching them until you finish it off. During Diwali, this used to be one of the savories apart from the all-time favorite Pakoda. And invariably, its Omapodi dabba which gets emptied first. Its very easy to make. If you attempt to make in small measures, be warned that it will disappear before you finish making the last batch. I made with 2 cups of rice flour and must have got around 15 nos and believe me it was finished in a day. Two of our friends also helped us to some extent in that regard. Now to the recipe.
You will need
Rice flour - 1 cup (Fresh/Store bought)
Besan/Kadalamavu - 1 cup
Ajwain/Omam - 1 tblspn
Butter - 2 tblspn
Salt to taste
Water to make the dough
Oil to deep fry
If you are using store bought rice flour, you can increase the besan by 1/4 cup to get soft omapodis.
Soak ajwain in warm water for half an hour. Grind it into a paste. Add little water and strain the paste to discard the tiny ajwain. Keep the strained water aside. Measure rice flour and besan into a bowl. Add salt, butter and the omam water. Mix well. Add more water to make a soft,tight dough.
Heat oil in a kadai. When it is hot, with a murukku press and use the omapodi Achu ( one with small holes that is used to make Idiyappam too), press the dough into the oil. Start from the outer portion of the circle and move to the centre, while pressing the dough. Since it is thin, it gets fried faster. Turn them after half a minute. When the sizzling of oil around the omapodi is less, remove with a slotted spoon and drain on an absorbent paper. Cool and store in airtight container. It will stay crisp for weeks together, if at all it lasts that long.
Heat oil in a kadai. When it is hot, with a murukku press and use the omapodi Achu ( one with small holes that is used to make Idiyappam too), press the dough into the oil. Start from the outer portion of the circle and move to the centre, while pressing the dough. Since it is thin, it gets fried faster. Turn them after half a minute. When the sizzling of oil around the omapodi is less, remove with a slotted spoon and drain on an absorbent paper. Cool and store in airtight container. It will stay crisp for weeks together, if at all it lasts that long.
The plate of crunchy Omapodis is on it way to EC's WYF:Fried Snacks event.
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