Omapodi or Sev is a popular fried snack recipe made from besan, ajwain, and spices. Make this deliciously crispy and crunchy Diwali favorite with a sev maker in just 30 minutes. This South Indian Kara Sev recipe is vegan and gluten-free.
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What Is Omapodi
Omapodi, known as Sev in most parts of India, is a crispy, addictive snack made from gram flour (besan) and flavored with basic spices. In Tamil Nadu, what sets Omapodi apart is a special ingredient called "omam" (ajwain or carom seeds), which adds a distinct earthy aroma and a hint of spice. "Podi" translates to "pieces" in Tamil, and the snack can vary in thickness based on the chosen attachment on a traditional Sev Maker tool.
Omapodi is easily found in Indian grocery stores, but homemade versions offer a fresher, preservative-free, and more flavorful experience. My mother-in-law’s South Indian-style Omapodi recipe is tried and true passed down through years of tradition. Once you try it at home, store-bought varieties like Haldiram's may lose their appeal!
This classic crispy Indian Sev along with Kara Boondi is often made during Diwali in South Indian homes. If stored correctly, Omapodi keeps fresh for weeks, making it an ideal snack to prepare ahead of time for celebrations or tea-time treats.
What Are The Different Types Of Sev
Sev comes in various regional flavors across India. Ratlami Sev features cloves for a unique aroma, while Bikaneri Sev is known for its spicy blend of traditional Indian spices. For a tangy twist, Tomato Sev is made with tomatoes, and Bhujia combines Sev with potatoes and spices for a delicious crunch.
Palak Sev, made with spinach, offers a nutritious option, but the classic Plain Sev remains a versatile favorite. Mota Sev has a thicker texture, ideal for dishes like Misal Pav or Chiwda, while Tikhi Sev provides a spicy kick. Garlic lovers will enjoy Lasooni Sev, and Lemon Sev adds a refreshing tang. Nylon Sev is thin and often used in chaat recipes like Bhelpuri, Dabeli, Dal Pakwan Tostadas, and Ragda Pattice.
Beyond besan Sev, variations using different flours have emerged. Whole Wheat Sev offers a healthier alternative, while All-Purpose Flour Sev introduces a different texture. For gluten-free options, millet flour Sev, made with jowar, rajgira, or teff, caters to diverse diets.
These diverse Sev types enhance snacking experiences and add flavor and texture to many dishes, making them a cherished part of Indian cuisine.
Savory snacks for Diwali
Diwali, the festival of lights, is celebrated with an array of delicious snacks, especially savory treats that bring together family and friends. Traditionally, the women of the household gather to prepare these festive snacks, filling the home with warmth and rich aromas.
If you're looking to expand your Diwali Farsan menu, check out my collection of authentic recipes perfect for this occasion. A staple of any Diwali spread is this Omapodi. This classic snack is a must for your farsan platter, adding a touch of tradition and flavor that complements other Diwali goodies. Some other must-try recipes for your festive Farsan Platter are Kara Boondi, Cilantro Mathri, Roasted Almonds, Thattai, Roasted Moong Dal, and Chiwda.
Why make this
- Ready in under 30 minutes
- Made with simple pantry staples and easy to prepare
- Perfect for holiday gifting
- Small batches stay fresh for 2-3 weeks
- Vegan, gluten-free, soy-free, and nut-free
- Free from additives, preservatives, soda, and artificial colors
Ingredients needed 🧾
For this Sev recipe, you'll need two types of flour: chickpea flour (also known as gram flour or besan) and rice flour. Fresh, high-quality flours are essential for the best flavor and texture. Adding rice flour gives Omapodi its signature crispiness.
For kneading the dough and frying, you can use vegan ghee or regular vegetable oil. The key ingredient here is omam (also known as ajwain or carom seeds), known for its digestive benefits. You can find these seeds in Indian grocery stores or on Amazon.
To add a burst of flavor and color, spices like red chili powder and asafoetida are used, enhancing the carom-flavored Sev’s aromatic profile.
In addition to these ingredients, you'll need a sev maker (Idiyappam Press) and a frying pan—both available at Indian grocery stores or on Amazon. Don’t forget to have plenty of vegetable oil for frying!
How to make it 🔪
To Make Omam Water
- In a bowl, soak ajwain (omam or carom seeds) in warm water for 10 minutes.
- Strain the water and set it aside. This infused water will be used to prepare the dough, adding a subtle carom flavor. Mix in salt to the strained water as needed. Chef Tip - The soaked ajwain seeds can be reused in other recipes, adding a mild, aromatic touch to dals or curries.
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To Prepare The Sev
- In a mixing bowl, combine the sieved chickpea flour and rice flour.
- Add red chili powder, asafoetida, salt, and warm vegan ghee.
- Gradually pour in the salted omam water, kneading the mixture into a smooth, slightly soft, and non-sticky dough.
- Choose the small dotted (fine) hole attachment for the sev maker. Grease the inside of the sev maker with oil to prevent sticking. Shape a portion of the dough into a small cylinder and place it inside the greased sev maker. Chef Tip - Cover the remaining dough with a wet cloth to keep it from drying out as you work.
- Heat oil in a frying pan over medium heat. Once hot, reduce the heat to medium. Hold the sev maker directly above the pan and squeeze in a circular motion to form a large circle of Omapodi in the oil. Avoid overcrowding the pan.
- Deep fry until the Omapodi is crisp and bubbles subside in the oil. Fry both sides until light golden brown, being careful not to break the pieces as they cook. The Sev should remain light in color.
- Remove with a slotted spoon and place on a paper towel to absorb excess oil. Allow to cool completely. Repeat until all the dough is used.
- Once cooled, break the Sev into pieces or leave it as large rounds.
Serving suggestions 🍽
Once cooled, store Omapodi in an airtight container to keep it fresh and crisp. This versatile, crunchy Sev is perfect as a snack on its own—break it into smaller pieces or enjoy the full rounds. Traditionally, it’s a favorite alongside a cup of evening tea or coffee, but it also makes for a delightful late-night treat or something to munch on while watching TV or reading. Its long shelf-life also makes it a thoughtful, homemade food gift for the holidays or any time of the year.
Creative Ways to Enjoy Omapodi
- As a Topping: Add Omapodi to dishes like Bhelpuri chaat, Dahi Vada, Poha, Aloo Sandwich, Upma, or Misal for extra crunch.
- With Gravies and Curries: It’s a popular pairing with Sindhi Kadhi or can be sprinkled over gravies like Usal.
- Mixed with Sweet Treats: Combine with Sweet Boondi for a balanced, sweet-savory snack.
- In a Mixture: Mix with fried nuts, lentils, or puffed rice for a custom Chiwda blend.
- As a Rice Enhancer: Sprinkle it over rice varieties like lemon rice, curd rice, tomato rice, Fodnicha Bhat to elevate the flavors.
Whether served as a standalone snack or added to dishes, Omapodi is a delicious, versatile treat that brings crunch and flavor to any meal!
Pro Serving Tip
Go the extra mile. Prepare a tempering of mustard seeds, and curry leaves. Pour this over the Omapodi mixture and mix.
Top recipe tips 💭
You can adjust the Sev thickness according to your preference by choosing the appropriate plate attachment in your Sev maker. If you don’t have an Idiyappam press or Sev maker, a potato ricer can work as a substitute. And if you’re out of ajwain (carom seeds), cumin seeds make a good alternative, adding a slightly different, aromatic flavor to the Sev.
FAQs 📖
There are a few ways to prepare Omam water for this recipe. One option is to soak ajwain (carom seeds) in warm water for 10 minutes, strain it, and use the water to knead the dough. Alternatively, you can dry roast the ajwain seeds, grind them finely, and sieve the powder. Add this powdered ajwain directly to the dough and knead it with regular water. Ensure that the ajwain is finely ground to prevent it from obstructing the dough as it passes through the Sev maker. Another method is to soak the powdered ajwain in half a cup of warm water, strain it, and then use the strained water for kneading. If you prefer plain sev, simply skip adding the ajwain altogether.
To achieve the perfect Sev dough, it should be soft but firm. If the dough is too thin, it will absorb excess oil while frying, and if it's too thick, it won’t pass easily through the Sev maker. If you have trouble pressing the dough through the Sev maker, simply sprinkle a little water to loosen it. If the dough dissolves in the oil during frying, this indicates that the fat content in the dough is too high or there’s excess water. In this case, add more flour to the dough and knead it again to achieve the right consistency.
To test if the oil is hot enough for frying, drop a small piece of dough into the oil. If it rises slowly to the surface, the oil is at the right temperature. If the dough rises immediately, the oil is too hot—lower the flame. If the dough sinks to the bottom, the oil is not hot enough, and you should wait a little longer. Avoid frying Omapodi in very hot oil, as it won’t cook evenly.
To store Sev, there's no need to refrigerate it. Simply place it in a clean, dry, airtight container and keep it at room temperature, either on the counter or in the pantry. When stored properly, Sev can stay fresh for 12-15 days. If it loses its crispiness or develops a stale smell, it's best to discard it. Do not refrigerate leftover Sev dough, as it doesn't store well—it's ideal to fry all the dough in one go. Once the Sev cools, store it in an airtight container to preserve its crisp texture. This makes it a great Diwali snack that can be prepared ahead of time and stored.
To make baked Masala Sev, start by preparing the Sev dough as per the recipe. Next, press out thin strands of the dough onto a greased baking tray lined with parchment paper. Allow the dough to air-dry for about 6-7 minutes. Once slightly dried, bake in a preheated oven at 400°F for 10-12 minutes, adjusting the time depending on your oven's heat. Once baked, allow the Sev to cool completely, break it into pieces, and store it in an airtight container. Enjoy a healthier, baked version of your favorite snack!
You can easily customize Sev by adding different ingredients to the dough. To make Palak Sev, add blanched spinach puree to the dough for a vibrant green color. For a hearty variation, mix mashed potatoes into the dough to create Aloo Bhujiya. To make Garlic Sev, simply incorporate garlic paste into the dough for a flavorful twist. Additionally, you can experiment with various flours such as ragi, whole wheat, jowar, or any other millet flour for unique variations of Sev that cater to different tastes and dietary preferences.
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Recipe 📖
Sev Recipe | Omapodi Recipe
Equipment
- sev maker
Ingredients
To Make Omam Water
- 1 tablespoon ajwain
- 1 cup warm water
- 1.5 teaspoon salt
To Prepare The Sev
- 2 cups chickpea flour
- 1 cup rice flour
- 2 teaspoon red chilly powder
- ½ teaspoon asafoetida
- 1 tablespoon warm vegan ghee or vegetable oil/ghee
- oil for frying
Instructions
To Make Omam Water
- In a bowl, soak ajwain or omam in warm water for 10 minutes.
- Strain the water. Add salt to this water and mix. We will use this water to prepare the dough. Soaked ajwain can be added to any other recipe.
To Prepare The Sev
- In a mixing bowl, add sieved chickpea flour, and rice flour.
- Add red chilly powder, asafoetida, and warm vegan ghee.
- Knead it to a smooth dough by adding omam water gradually. The dough should be a little soft and non-sticky. Add more regular water if needed to make the dough.
- Divide the dough into equal parts. Shape them cylindrical. Stuff one inside the greased sev maker. Keep the rest of the dough covered with a wet cloth to prevent it from drying.
- Heat oil in a frying pan, and when its hot, reduce the heat to medium, then hold the sev maker directly on top of the oil pan and squeeze it in a circular motion to make a big circle of Omapodi. Do not overcrowd. Do stop the Sev Maker, turn in atni clockwise and then cut off the excess dough from it.
- Deep fry the Omappodi till it is crisp and bubble in the oil ceases. Fry both sides until golden brown. Do not break them while frying.
- Take it out and place it on a paper towel to remove excess oil and allow it to cool. Follow the same steps till you finish all the dough.
- After it cools down completely, break them. You can also leave them as is. Store it in an airtight container, and enjoy it any time of the day.
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Marilyn C Sequeira says
Hi, can I use this sev to make laddu?
Priya says
Hi, Sev is savory and laddu is sweet. Sorry, I didn't get your question.
Alisha Rodrigues says
Gonna try this one this Diwali ... I remember friends and family doing it every Diwali at their place but never attempted doing it myself.. You just make it look so easy
Priya says
Yes, it's super easy to make. Thank you.
Dannii says
I haven't heard of this before, but I am always looking for more snack ideas.
Priya says
Yes, do try it. Thank you
Angela says
What a great recipe! So flavorful, the perfect Indian dish. YUM!
Priya says
Glad you liked it. Thank you
Beth says
This looks so delicious and tasty! Can't wait to make this! My family is going to love this!
Priya says
Thank you 🙂
jack says
I love these, they are so crunchy and delicious!
Priya says
Thank you so much
Colleen says
This looks amazing and I love that it's gluten-free too! Thanks for sharing.
Priya says
Glad you liked it. Thank you
Mirlene says
Love seeing these new recipes when i come to your site. This dish looks absolutely amazing. i cannot wait to try it.
Priya says
Thank you so much Mirlene. 🙂
Whitney says
I love making Indian food and this looks simple to make! Thanks for sharing!
Priya says
yes, do give it a try..thank you
Denay DeGuzman says
I loved learning about your family's cultural traditions! I'm so excited to make this delicious recipe. I know my own family will really enjoy it. Yum. Yum!
Priya says
Glad you enjoyed reading about them. Thank you 🙂
Julia says
This is a fantastic snack, thank you for sharing!
Priya says
Glad you like it. Thank you