Omapodi / Sev is a traditional South India snack prepared at the time of Diwali (updated with video). This can be had as an evening snack with hot tea/coffee. Sev is mildly spiced and kids love it so much. Of course, we too love to have this as an evening snack and that too on rainy days. Here in UAE, it is still hot, but don’t want to miss our traditional snacks and festivals. So I started to prepare these munchies.
Omapodi / Sev is mainly made up of Bengal gram (kadalai maavu), rice flour and carom seeds (Omam/ajwain). It is very tasty, simple and easy to prepare. This can be had as such, also can be used in chat items and South Indian mixture.
Steps to be noted while making Omapodi / Sev :
- As we use Bengal gram as the main ingredient, the dough made out of this would be a little sticky.
- Just make sure that the dough should be like roti dough. It should be a little loose, or else you will not be able to press using the murukku press.
- Bengal gram dries easily. If you feel the dough is getting tight, just sprinkle little water, mix thoroughly and then press.
I just made 2 cups sev and my hands started to pain at the last 2 rounds. Now I wonder how our mom’s used to make it in kilogram quantities. Kudos to all mamas out there. Back to track let us see how to make this easy snack.
Enjoy the updated video of omapodi. Subscribe for more videos.
- 1 Cup Bengal gram flour Kadalai maavu
- 2 tbsp Rice flour Idiyappam flour
- 1 tbsp Omam/Ajwain/Carom seed
- 1/2 tsp Chili powder
- 1/4 tsp Asafoetida/hing
- salt to taste
- 2 tbsp oil Hot oil to make dough
- 2 cups oil to deepfry
- Place all the ingredients needed. The murukku press shown in the picture is used to make sev. First, soak carom seeds in water for 30 minutes. Grind it to a fine paste using mixer and filter and set carom water aside. Sieve rice flour and Bengal gram separately and transfer to a wide bowl. Add hing, chili powder, salt to taste, carom water, heated oil 2 tbsp.
- Mix it thoroughly so that all the ingredients are mixed properly. Now add water little by little and mix it to roti dough consistency. It will require only 4 to 5 tbsps of water. So be careful while mixing water. Grease murukku press with oil and fill 3/4th with dough.
- Now heat the oil. If you put a pinch of batter it should raise immediately. Now adjust the flame to medium-low and slowly Press the murukku press in a circular motion. Do not overlap, just make two rounds. Now gently stir the sev until golden brown till the bubble stops and flip to the other side and stir it until golden brown. Repeat the process for the entire dough. Once done remove it and place it on a kitchen towel. Let it cool. As we made it in the shape of murukku, break it into small pieces. Store it in an airtight container.
- The dough should be soft like chapati dough but not too sticky.
- If you feel the dough is getting dry and not able to press, sprinkle little water and mix it thoroughly.
- Always keep the dough closed with a cloth or lid to prevent it from getting dried.
- If you are making in bulk always make it in batches.
- You can even use turmeric powder to enhance the color of sev.
Crunchy, crispy, and tasty Omapodi / Sev are ready to relish with a hot cup of tea/coffee.
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