I am guessing the name itself is derived from the main ingredient that differentiates this fried snack from its other variations – Omam/ Ajwain. Omam is an excellent aid in digestion and a cure for low appetite and colic and flatulence. Omapodi is a delicious snack in itself and also aids as a main ingredient in Mixture. Omapodi is also used as a garnish in north indian chats in the form of sev.
1 Tsp Butter at room temperature.
2 1/2 Cups Besan.
3/4 Cup Rice Flour.
1 Tsp Salt.
1/3 Cup Ajwain/ Omam.
- Keep a kadai of oil on the stove on medium heat and allow it to get hot enough to fry.
- In a saucepan add the omam and 1 1/2 Cups of water and allow it to boil slowly. This is to enable the water to extract the essence of the ajwain in to it.
- Give it a few minutes to become lukewarm and strain out the omam to get omam water.
- In a wide mouthed bowl, add butter, salt, rice flour and besan. Using the omam water mix to a creamy moist dough. It should be in a consistency like Murukku Dough, o ne that allows it to get pressed using a Murukku Press. Adjust the consistency variating the water/besan.
- Use the Omapodi Press, press it on to the hot oil.
- Allow it to cook on both sides and drain on to a tissue.
- Crunchy Omapodi is ready to snack by itself or to use in Madras Mixture.