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!
Servings 6 people
Calories 184.59kcal
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.
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
Calories: 184.59kcal | Carbohydrates: 25.89g | Protein: 6.57g | Fat: 5.97g | Saturated Fat: 1.76g | Cholesterol: 6.4mg | Sodium: 14.15mg | Potassium: 196.81mg | Fiber: 5.63g | Sugar: 2.27g | Vitamin A: 377.61IU | Calcium: 10.76mg | Iron: 1.18mg