Monday, November 3, 2014

Omapodi using omam water Recipe /Plain Sev /Spicy gram flour noodles

                         Almost during all the festivals, especially during Diwali and Pongal, I will be wholly enclosed by my family. Yes, ours is a very big family, both from my side and my husbands side. If so it is Diwali, we will be burning crackers together, go for movie and so on. Surely the head count will not go beyond ten. But this time, we were completely deserted. That too, my husband had to work on that day too, so myself and my daughter were celebrating all alone.

                                                 I was not only isolated from my family, relatives and friends, but also from kitchen utensils. I managed to make recipes barely with available forks and spoons. Luckily I had idiyappam maker with me. So tried this omapodi with the omam water, which I had for my kid. My daughter just loves omapodi, as it is not too spicy. Using omam water, gave the best result (same as the original one) and a less time consuming too. My daughter relished with my omapodi I made for this Diwali. So my deserted Diwali had some blossoms on it.

Prep Time 15 mins
Cooking Time 15 - 20 mins


1 cup Besan / Gram Flour/ Kadalai Maavu

1/2 cup Rice Flour
1/4 cup Omam Water /Ajwain Water
1 tbsp Butter (At room temperature)
As per taste Salt
As needed Water
As needed Oil ( For Frying)

1) Sieve both the flours, for lumps if any. Mix the flours with salt, butter and omam water.

2) Mix all the ingredients to make a dough. Using idiyappam maker you'll have to press the dough.

3) Press the dough in the low heated oil. While pressing the dough, do not overlap. 

4) Wait till the bubble stops, then turn to the other side. Let it to cook on the other side. Once the bubbling of the oil stops, then the omapodi is done. 

5) Drain the oil using a paper towel and break the omapodi and store in a airtight container. It can be used for chat items too.

  • The thickness of the omapodi can be varied according to ur wish. I made it with very fine holes.
  • The oil should not be heated too much. If so, while pressing the dough, it will disintegrate.
  • The omam water/ ajwain water will be available in different brands also.

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