Omapodi Recipe (Karapusa) » Dassana’s Veg Recipes

Similar to the northern and western elements of India have the sev, crisp-fried spiced strands fabricated from gram flour; South India has its personal model of this quintessential Diwali favourite, common because the Omapodi in Tamil Nadu and Karapusa in Andhra. So, this Omapodi Recipe additionally offers you a delicious crispy sev laced with the fragile taste and aroma of carom seeds or ajwain. The addition of that is what makes it distinct than its different counterparts. Additionally, in Tamil Nadu, this spice is known as ‘omam.’ Therefore, the title of this snack too.

About Omapodi

Making the South Indian model sev referred to as Omapodi could be very straightforward and actually doesn’t want you to have a lot of an experience in cooking. That is a kind of widespread regional kind of sev which is often ready as a festive deal with throughout Diwali.

Aside from carom seeds or omam, which impart the everyday taste in it, different elements that you’d want on this Omapodi recipe are gram flour, rice flour, some spice powders, seasonings and oil to deep-fry.

So, you see, you don’t even should spend sleepless nights over sourcing of those elements as all of those are fundamental and are largely out there at our houses.

On this Omapodi Recipe, you may improve or lower the diploma of spiciness by altering the amount of pink chili powder.

A private suggestion that I wish to share right here is that keep away from making this sev too spicy. As then, the style of ajwain will finally diminish and the snack will lose its essence.

Extra On The Recipe

You may make Omapodi or Karapusa a number of days earlier than the Diwali competition and retailer in an air-tight jar or metal field or container. This Omapodi Recipe yields about 300 grams of this specific sev. You may also halve, double or triple the recipe to fit your necessities.

Not only a snack by itself, you should use this Omapodi Recipe to make it after which use it to make different common preparations like this Madras Mixture and Kara Boondi Mixture.

It additionally makes for an important tea-time snack. You and your loved ones and buddies can munch on this carom flavored sev, any time of the day or get pleasure from even whereas watching a film or studying a e book.

Together with Omapodi, it’s also possible to give a attempt to these recipes of Potato Sev and Sev, which I’ve shared on this weblog. Each these may also make for a wonderful snacky deal with throughout your Diwali celebrations.

Step-by-Step Information

The best way to make Omapodi

Preparation

1. Warmth a small pan and maintain the warmth to low. Add 1 teaspoon carom seeds (ajwain).

2. Stirring usually, roast the carom seeds for some seconds or until they’re aromatic. No have to brown the seeds. Put aside and allow them to cool.

3. As soon as cooled, add the carom seeds in a small dry grinder jar or a spice grinder.

4. Grind to a tremendous powder. Put aside. You may also choose to crush or powder the carom seeds utilizing a mortar-pestle.

On this state of affairs, when including the crushed carom seeds powder, use a tea strainer and sift the powder by it. This helps the dough strands to not break whereas urgent the dough by the sev press or murukku press.

Make Dough

5. In a mixing bowl or pan, take 1 cup gram flour (besan) and ½ cup rice flour.

6. Add the ready carom seeds powder.

7. Add in 1 beneficiant pinch asafoetida (hing), 2 pinches turmeric powder, ¼ teaspoon pink chili powder and 1 teaspoon salt. You possibly can add salt as per style.

You possibly can select to omit turmeric powder for those who desire. To make a spicy omapodi, you may improve the quantity of pink chili powder. For extra crispiness, you may add a pinch of baking soda additionally.

8. Combine the bottom spices evenly with the flours utilizing a spoon or spatula.

9. Subsequent, warmth 1 tablespoon oil in a metal bowl or a metal measuring cup.

10. When the oil turns into scorching, add it to the flour combination. As a substitute of oil, it’s also possible to use ghee or butter.

11. With a spoon, combine the oil with the flour combination.

12. Subsequent, add water in parts. First, add 2 to three tablespoons water. Combine effectively and start to knead to a easy dough.

I added a complete of seven tablespoons water. You possibly can add 6 to 7 tablespoons water, relying on the standard of rice flour and gram flour.

13. Knead to a easy dough. If the dough turns into sticky, add some extra gram flour. If the dough seems dry, then add some extra water and knead once more. Cowl the bowl and put aside.

14. Use the disc proven within the image beneath, for making ready omapodi. You possibly can even use the disc with tremendous holes. Warmth a kadai or pan and add oil as required for deep frying.

15. Apply some water or oil within the sev press or murukku maker. Then, take a portion of the omapodi dough and place it contained in the sev maker. Cowl with the highest half and maintain apart.

Fry Omapodi

16. Let the oil within the kadai change into medium scorching. Examine the oil temperature by including a tiny piece of the dough.

If the small piece comes up progressively and steadily on high, the oil is scorching sufficient to fry. In case it comes up too shortly, then oil is simply too scorching.

If it settles down at backside of kadai or comes up very slowly, the oil shouldn’t be scorching sufficient for frying.

17. When the oil is scorching sufficient, straight press holding the sev maker on high of the oil and let the dough strands straight fall within the oil.

18. Whereas urgent, rotate in a concentric circle from the middle to outwards. Don’t over crowd the kadai with the dough strands. Watch out when urgent the omapodi within the scorching oil. 

19. After it’s is pressed within the oil, break the highest dough strands with a spoon or knife and let the strands fall within the oil.

20. After including the dough strands, don’t contact instantly with the slotted spoon as they are going to break. Allow them to get fried first for a minute.

They should change into crisp first after which you may flip them over with the slotted spoon.

21. Gently start to show with a slotted spoon.

22. Now, fry the second aspect.

23. You possibly can flip over a few instances for even frying.

24. When the oil stops scorching, proceed to fry for some extra seconds until the omapodi is golden and crisp. Flip over as wanted, when frying.

Don’t break omapodi or karapusa whereas frying as then it turns into an additional work to take away the small items from the oil. So, fry all the spherical formed omapodi as one piece and don’t break it.

25. As soon as accomplished, take away fried omapodi with a slotted spoon or a strainer spoon draining off the additional oil.

26. Place fried Omapodi on kitchen paper towels. Fry the remaining omapodi in batches in the identical approach.

27. When it cools, place in an air-tight container or field. Now, whereas putting it within the container, you may break it, if you’d like.

28. Serve Omapodi as a Diwali snack or tea time snack.

Professional Ideas

1. For spicier Omapodi, improve the amount of pink chili powder in accordance with your style preferences.
2. You possibly can skip including the turmeric powder for those who desire.
3. To make crispier Omapodi or Karapusa, add a pinch of baking soda to the dough.
4. As a substitute of scorching oil, you may even add scorching ghee or butter to the flour combination.
5. Amount of water to knead the omapodi dough will rely on the standard of gram flour and rice flour. If dough is sticky, add extra gram flour and knead. If dry, add extra water and knead. It’s a must to knead the dough to a easy consistency.
6. When you add this sev in scorching oil, don’t contact them instantly with the slotted spoon as they are going to break like this. Fry for a minute first, or until it turns into crisp. Then, use the slotted spoon to show.
7. You possibly can scale or halve the recipe, with none stress.

Extra Diwali Snacks Recipes To Strive!

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This Omapodi recipe publish from the archives first printed in October 2017 has been up to date and republished on 21 October 2022.