Omapodi, also known as Sev, is a crunchy snack popular in South India. It is made with a combination of besan flour, rice flour, and butter, and is flavored with ajwain. This snack is perfect for enjoying with tea and can also be used as a topping for chats. In this post, the recipe for Omapodi is described in detail with accompanying photos and a video tutorial.
Omapodi, a popular crispy snack from South India, is traditionally made for Diwali and other festivals. However, it can be enjoyed as a quick and flavorful savory snack anytime. Whether you prefer to call it Omapodi or Sev, this crunchy treat is a great accompaniment to a cup of tea or coffee. For me, it holds special nostalgic memories of my childhood days.
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In the Tamil language, Omam refers to Ajwain seeds. Therefore, Omapodi can be described as thin strands of sev with the taste of ajwain. This snack is easy for even beginners to make, as no special skills are required. It can be prepared quickly without any complicated techniques, thanks to the fine strands used.
If you are seeking a healthier alternative, consider trying millet sev. This is a popular Diwali snack. Omapodi can be enjoyed as is or used as a topping for chaats.
The taste of ajwain is the best in Omapodi and this snack is one of my favorites that I make it once in a while apart from festivals. Sev in English, Omapodi in Tamil and Karapusa in Kanada known by different names this is one of the must have festival snack.
Sev is a well-liked Indian snack that consists of chickpea flour, rice flour, and various spices. It is a delightful and crispy treat that can be enjoyed by people of all ages. You can savor your own homemade sev as a standalone snack or use it as a topping for popular chaats such as dahi puri, bhel puri, papdi chat, and sev puri.
More teatime snacks
A device called Idiyappam press is utilized for creating omapodi or sev. The disc located at the base can be swapped out - I personally use the Idiyappam press and disc interchangeably for both omapodi and sev. For omapodi, it is recommended to use a disc with smaller holes. This press can be easily found in stores and online.
I possess a press made of wood, bronze, and steel. However, I consistently opt for my bronze press due to its effortless pressing capabilities. If you are a novice buyer, I suggest investing in a bronze press, even though it may be pricier than other options.
The ideal combination of gram flour and rice flour results in a crispy omapodi.
Add butter to achieve a smooth, melt-in-your-mouth texture. Be sure to use room temperature butter for best results.
The main ingredient in omapodi is Ajwain, also known as omam or carom seeds. Enhance their flavor by roasting and grinding them.
Turmeric powder adds both vibrant color and a subtle flavor.
Hot oil is incorporated into the dough to enhance the crispiness of omapodi.
Step-by-Step Guide for Making Omapodi
Toast 1 heaping teaspoon of ajwain in a dry pan for 2 minutes until a pleasant aroma is released. Turn off the heat and let it cool.
Next, place ajwain seeds in a mixer and add a small amount of water, approximately 1/4 cup.
3.Blend it well.
Next, strain the ajwain water and set it aside.
Add 1 cup of besan flour and 1/4 cup of rice flour to a sieve. Sieve the mixture thoroughly and discard any leftover particles.
Mix in 1/4 teaspoon of turmeric powder, filtered water with ajwain, 1/2 teaspoon of hot oil, 1 tablespoon of butter, and the necessary amount of salt.
First, mix this thoroughly.
Gradually pour in small amounts of water.
Mix thoroughly until a soft, slightly sticky dough forms. Shape the dough into logs and set aside for later use.
Lubricate the press with oil and add dough until it reaches 3/4 of the way full.
While heating up the oil, perform a quick test by pinching a small piece of dough and dropping it into the oil. If it immediately rises to the surface, the oil is hot enough. Place the dough in the preheated oil, starting from the corners and pressing it in a circular motion towards the center. Continue to press in concentric circles, creating a thin layer.
After cooking one side, flip it over and continue cooking until the bubbles stop. Repeat this for the remaining dough. Finally, break it into pieces and store in a clean, dry, airtight container.
Cook until a golden, crispy texture is achieved. Then, use a slotted ladle to remove the food from the cooking surface. Allow the food to drain on a tissue.
14. Repeat until completed. Then gently break it and store.
"The preparation of Plain Sev or Omapodi is complete! Place it in a sealed container for storage."
It is crucial to exercise caution when adding water to the dough, as the consistency is a critical factor.
Before pressing, test the oil temperature by dropping a small pinch of dough. If it steadily rises, the oil is ready for pressing. Remember to always check before beginning.
When applying, be sure to use a circular motion and apply only a thin layer. Avoid layering too thick.
Carefully turn and fry. Omapodi does not require a lot of time, just a few seconds on each side is sufficient.
Avoid allowing the dough to sit for extended periods of time as it will become dry and difficult to flatten. If necessary, cover the dough with a damp cloth while waiting. If pressing the dough is still challenging, lightly sprinkle water to make it more pliable, but use caution and add only a small amount.
I utilized my idiyappam press to achieve a very fine texture for my sev.
I suggest using a disc with small holes for creating sev.
Storing and Serving Suggestion
Be sure to fully cool down before storing. Place in a sealed, dry container for storage.
You can pair Omapodi with tea, enjoy it as is, or use it as a topping for chats.
1.What is Omapodi?
Omapodi is a crispy South Indian snack made with besan flour, rice flour, butter and ajwain as main flavor. Ajwain or carom seeds is called as omam in tamil hence the name ‘omapodi’.
Why does Sev become brittle and break when fried?
If you use too much butter, you may not achieve smooth, consistent threads when pressing. In this situation, add a small amount of flour and a little water, mix thoroughly, and attempt again.
It is difficult to compress dough. What can be done to solve this issue?
If the dough is too dry, pressing it may be challenging. Add a small amount of water to loosen it and try again. Be cautious, as if the dough becomes too wet, the sev may absorb more oil.
Please feel free to contact me at [email protected] if you have any further inquiries about the Omapodi Recipe. Also, make sure to follow me on Instagram, Facebook, Pinterest, Youtube, and Twitter.
Have you tried making Omapodi? Let me know your thoughts on the recipe. Don't forget to tag us on Instagram @sharmispassions and use the hashtag #sharmispassions.
📖 Recipe Card
Omapodi | Sev Recipe
Omapodi, also known as Sev, is a delectable and crunchy savory snack from South India. It is made with a combination of besan flour, rice flour, butter, and ajwain, giving it a distinctive flavor. This dish is perfect for enjoying with tea and can also be used as a topping for chats. In this post, the recipe for Omapodi will be described with detailed instructions and visual aids.
- 1 cup besan flour
- 1/4 cup rice flour
- 1 tablespoon butter at room temperature
- 1 heaped teaspoon ajwain
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon hot oil
- salt to taste
- oil for deep frying
- water as needed
Toast 1 heaped teaspoon of ajwain in a dry pan for 2 minutes until a pleasant aroma is noticeable. Turn off the heat and allow it to cool.
Next, place ajwain seeds in a mixer jar and add a small amount of water, such as 1/4 cup.
Blend it well.
Next, strain the water containing ajwain and set it aside.
Sift 1 cup of besan flour and 1/4 cup of rice flour through a sieve, ensuring all clumps are removed. Dispose of any remaining particles.
Mix in 1/4 tsp of turmeric powder, filtered water from ajwain seeds, 1/2 tsp of hot oil, 1 tbsp of butter, and the necessary amount of salt.
First, thoroughly mix this together.
Gradually add small amounts of water.
Stir thoroughly to create a smooth, slightly tacky dough. Shape the dough into logs and have them prepared.
Apply oil to the press and then add dough until it reaches 3/4 full.
Firstly, heat the oil. To test the temperature, take a small piece of dough and place it in the oil. If it rises to the surface right away, the oil is hot enough. Next, press the dough into the oil, starting from the edges and working towards the center in a circular motion. Ensure that the dough forms a thin layer in concentric circles.
Flip the cooked dough over to the other side and continue cooking until the bubbles stop. Repeat this step for the remaining dough. Lastly, break it into pieces and store in a clean, dry, airtight container.
Fry until a golden and crispy texture is achieved. Use a slotted spoon to remove from the pan. Place on a paper towel to drain.
Say it again to complete. Lastly, handle it carefully then put it away.
The preparation of Plain Sev or Omapodi is complete! Place it in a sealed container for storage.
Please exercise caution when adding water, as the texture of the dough is crucial.
Before pressing, make sure to drop a small pinch of dough to check the oil temperature. If it steadily rises, the oil is ready for pressing.
- When applying pressure, be sure to use a circular motion and only apply a thin layer. Do not overlap with additional layers.
Carefully turn over and cook. Omapodi doesn't require much time, just a few seconds on each side is sufficient.
Avoid leaving the dough to rest for too long as it may become dry and difficult to press. If you need to wait, cover the dough with a damp cloth. If it is still tough to press through, lightly sprinkle water to make the dough more pliable, but only a small amount.
I utilized my idiyappam press to achieve a very fine sev texture.
I suggest using a disk with small holes to produce sev.
Omapodi | Sev Recipe
Serving size: 75 grams.
Calories from Fat 162
% Daily Value*
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Vitamin A 100IU2%
Vitamin C 0.03mg0%
The Daily Values listed are calculated using a 2000 calorie intake.
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