Saturday, November 10, 2012

Om podi | Plain sev

Plain sev - easy snack to do. Combine all the ingredients and deep fry them. It cooks very fast too. Plain sev is used in most of the Indian Chaats. Most of the kids love this snack, with no spice in it. A crunchy deep fried noodles perfect for tea time or any time if you are like me :)

Ingredients:
  • Besan flour - 2 cups
  • Rice flour - 1 cup
  • Ajwain/carom/omam - 1 tbsp
  • Hot oil - 1 tbsp
  • Salt - as per taste
  • Oil - to deep fry
Method:


Dry roast the ajwain(carom seeds) till aroma raises.Then grind and sieve it. Combine with besan flour, rice flour, hot oil and salt. Meanwhile heat the oil in a small wok.

Add water little by little to form a dough (this will be sticky). Take the sev or idiyappam press and apply oil on the sides before filling the dough. Press in the preheated oil starting from corners and finish in the middle.

Turn the other side and allow it to cook. Om podi cooks very fast, you cannot run over after pressing it. Repeat the process for the entire dough. Drain in paper towel.

Note:
  • If you like your ompodi to be very soft it can be done in 3:1 ratio. Sometimes I add 1.5:1 too.
  • The dough gets harder fast, when pressing you can sprinkle some water.


9 comments:

Vidya said...

Crispy and yummy ompodi...perfect teatime snack.

divya said...

wow very tempting recipe,luks gr8!

Suja Manoj said...

Crispy and delicious,great recipe..

Reshmi Mahesh said...

Delicious snack....Crispy and yummy ones...

Shama Nagarajan said...

Delicious and yummy

Vikis Kitchen said...

Ompodi looks very nice.
Wishing you and family a very happy and prosperous Deepavali dear.

Julie said...

Perfect savory for Diwali,yummy & lovely with a cup of tea:)
Join my ongoing EP events-Asafoetida OR Fennel seeds @ Divya's Culinary Journey

Priya said...

Crispy beauties, looks prefect and crunchy.. Love to munch some.Happy diwali wishes for you and your family.

Restaurant in kuwait said...

WoW....very very crispy one and delicious,nice snack item admin,well job by you,...keep going..

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