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.

INGREDIENTS:

1 Tsp Butter at room temperature.

2 1/2 Cups Besan.

1 Cup Rice Flour.

1 Tsp Salt.

1 Tsp Powdered  Ajwain/ Omam.

Water.

PREPARATION:

• Keep a kadai of oil on the stove on medium heat and allow it to get hot enough to fry.
• In a wide mouthed bowl, add butter, salt, rice flour, powdered Ajwain and besan. Use warm water and mix to a creamy moist dough. It should be in a consistency like Murukku Dough, one 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.