Sev Recipe | Omapodi Recipe

Sev Recipe | Omapodi Recipe

Omapodi/Sev recipe is a popular Indian spice mixture made with chickpea flour. This easy Diwali snack made using a sev maker is crispy and crunchy!

Course Snack

Cuisine Indian, South Indian

Prep Time 10

Cook Time 20

Servings people

Calories 184.59kcal

Author Priya Lakshminarayan

Equipment

Frying pan
sev maker

Ingredients

1 cup chickpea flour
½ cup rice flour
salt
1 tablespoon warm ghee or vegetable oil
¼ teaspoon asafoetida
3 tablespoon omam water
oil for frying
2 teaspoon paprika optional

Instructions

In a mixing bowl, add sieved chickpea flour, rice flour, asafoetida, and salt.
Add hot ghee/vegetable oil and omam water. (Read notes below on how to make omam water)
Knead it to a smooth dough by adding water gradually. The dough should be a little soft and non-sticky.
Make a small cylindrical shape with the dough and stuff it 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.
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 the dough.
After it cools down completely, store it in an airtight container, and enjoy it any time of the day.
You can break them or enjoy then as is. They can be added as toppings to snacks.

Notes

These can be made at any time of the year. It has a shelf life of 12-15 days if stored properly.

The thickness of the sev is a personal preference. You can make them thin or thick. We like it a bit thick.

Alter the omapodi recipe to make it spicy by adding chilly powder/paprika to the dough while kneading.

How to make omam water?

Dry roast ajwain for a minute. Then crush using a mortar and pestle. Add this powder to 2-3 tablespoon of warm water and set aside for a while. Then strain it and use the water to knead the dough.

You can also skip adding ajwain and make just plain sev instead.

How to get the perfect dough?

If you find it difficult to press the dough through the sev maker, sprinkle some water to loosen the dough.

In case the dough gets dissolved in oil when frying, that means the fat content is high in the dough or there's excess water in the dough. Add more flour to the dough and knead.

Do not make the dough in advance.

How to test if the oil is hot enough for frying?

Add a little piece of dough to the oil. When the dough ball raises immediately then the oil is ready for frying.

Don't fry in very hot oil, it will not be cooked evenly.

No need to refrigerate this Indian spice mixture. It stays fine at room temperature. Just store it in an airtight container.

Nutrition