Omapodi/sev

muruku mould with sev plate

omapodi/sev

Ingredients:

Besan flour/chickpea flour (kadala maavu)	2 cups
Asafetida	¼ tbsp
Carom seed/ ajwain (omam)	1 tbsp
Black pepper powder	as required
Salt	as required
Water	as required
Oil	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.

Tips:

• 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