Oma Podi | Ompodi | Plain Sev Recipe | Easy Diwali Snacks | Ompudi

Oma Podi or Ompudi or Plain Sev or Senagapindi KaraPusa is one of the most common snacks all over India. It is commonly used to top on many of the chaat varieties like Sev Puri , Dahi Puri , Tikki Puri , Bhel Poori etc. which not only adds to the look but also enhances the taste of chaat. My mom used to make this Sev in large batches for Diwali during our childhood and we used to distribute the same with other goodies to our neighbours, I really miss the fun we used to have those days!!

One can prepare this sev plain or spicy by adding red chilli powder, but I prefer this to eat plain as the flavour of carom seeds adds a nice taste to the sev. Try this Ompodi during this Diwali and share it with your loved ones and enjoy!!

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Butter Murukku | Benne Murukku
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Garlic Karasev | Lahsun Sev
• Karam Gavvalu - Andhra Special
• Kodubale | Kodbale
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Nippattu | Nippat Recipe
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Plain Ribbon Pakoda | Easy Ribbon Murukku
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Diamond Cuts
• Spicy Sev | Kara Sev
• Thenkuzhal | Thengolu | Thenkolalu Murukku 

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

 

Ompodi | Ompudi | Plain Sev Recipe:

Shelf life:15-20 days

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: Indian | Category: Tea time Snacks/Storable Snacks

Ingredients:

3 cups Bengal gram flour(Besan)

1/4 cup Homemade Rice flour

1 tsp hot Ghee

Oil,for deep frying

to grind:

1 heaped tsp Ajwain(Carom seeds)

Salt to taste(roughly 2 tsp)

Method:

• Clean and soak ajwain in water for 10-15 mins. Drain and grind it to a smooth paste with enough salt. Add some water if required while grinding. Strain it through a thin mesh strainer, press the paste with a spoon to get most of the juice and flavour from it. Throw the pulp and reserve the strained water.
• Sieve besan and rice flour together.
  

  
• Make a well in between and then add strained ajwain mixture and melted hot ghee, mix it nicely until the mixture is mixed nicely. Divide the flour into 2-3 portions.
• Meanwhile heat oil in a deep heavy bottomed kadai for deep frying.
• Sprinkle enough water to each portion separately and make the dough just before frying. The dough should neither be very smooth nor very thick. It should be soft and smooth, the mixture will be slightly sticky.

• Use a very fine multi holed disc(disc no-1 in the above pic) of your murukku maker.
• Fill one portion of the mixed soft dough in the murukku maker and squeeze directly in hot oil in circular motion. Do not make it very thick while squeezing, try to spread in a thin layer.
  

  
• Fry them over medium-high flame until they cook on one side and the bubbles subsides in the oil and then turn to the other side and fry again.This sev does not take much time to get fried, you do not need to fry until it changes its color.
  

  
• Remove from oil using a perforated ladle and drain on a colander or kitchen napkin. Repeat the process of sprinkling water and kneading the dough and pressing into hot oil and frying with the remaining portions.
• Once it is cooled down to room temperature you can store it in dry air-tight container. You can store it like the swirls or slightly crumble them while storing.

Serve it as a snack with tea or top your chaats with crumbled sev.

Notes:

1. If you like it spicy you can even add 2 tsp Red chilli powder to the dough while kneading or you can soak 10-12 red chillies along with carom seeds(ajwain) and grind to a smooth paste.
2. As the amount of carom seeds we are grinding is less it becomes difficult to grind and hence the addition of salt makes the job bit easier as it increases the volume.
3. This can be stored for 15-20 days or even up to a month and use it in chaats or eat it as it is. 

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

Technorati Tags: how to make plain sev, ompodi recipe, ompudi recipe, plain sev for chaats, fine besan sev, snacks recipes, deep fried snacks, diwali recipes, diwali savories, sev recipes, plain sev recipe, ajwain sev recipe