Tuesday, November 6, 2012


muruku mould with sev plate
muruku mould with sev plate


Besan flour/chickpea flour (kadala maavu)
2 cups
¼ tbsp
Carom seed/ ajwain (omam)
1 tbsp
Black pepper powder
as required
as required
as required
for frying

How to do Omapodi/sev:

  • Soak ajwain in water for 1 hour and grind it to fine paste.
  • With besan flour add asafetida, omam paste and black pepper powder.
  • Dissolve salt in ½ cup of water and add it. Also add the omam soaked water. Knead the dough as like for chappathi dough.
  • Use the sev plate (having lot of small holes) in muruku mould and grease it with oil. Then fill it with dough.  Fill ¾ of the mould with dough.
  • Keep the julep strainer/ slotted spoon ready by greasing the oil in it. Force down the dough from the mould in the julep strainer/ slotted spoon in a circular motion and dip it in hot oil to fry. Flame should be moderate.


  • Keep the oil in flame and the start to knead the dough in order to get the exact heat in the oil for frying.
  • To check whether the oil is ready use little amount of dough, If it rises immediately after falling inside the oil it shows that oil gets ready.
  • Using chilli powder for sev may turn it too red so its better to use black pepper powder.
  • If you keep the dough for long time sev will become red. So mix small portion by portion if you plan to do large quantity.
  • You can also add turmeric powder to get yellow color.

for more dishes visit indian recipes


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