Omapodi/Thick Sev | How to make Omapodi/Thick Sev
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About Omapodi/Thick Sev Recipe
Omapodi, a thick variety of sev, that can be had on its own or crushed and used for the South Indian mixture as well. The name comes from Omam, which means Ajwain or Carom seeds; in the olden days the ajwain was manually ground in the Roller stone, Silbatta (Hindi) or Ammi (in Tamil). But to make it easier now, one can use the ready made Ajwain water available in the market, or simply prepare at home by boiling some carom seeds in water and letting it cool down to room temperature before use.
Omapodi/Thick Sev is a delicious and yummilicious dish which is one of the popular dish of South Indian. Omapodi/Thick Sev is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Omapodi/Thick Sev is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 30 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Omapodi/Thick Sev. It is an amazing dish which is perfectly appropriate for any occasion. Omapodi/Thick Sev is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Omapodi/Thick Sev is an art and while preparing this dish you can feel the aroma of this delicious Omapodi/Thick Sev. Surprise your family and friends by preparing this hotel style Omapodi/Thick Sev at your home.
Ingredients to make Omapodi/Thick Sev
- Bengal (Besan) - 1 cup
- Rice - 1/4 cup
- to taste
- Chili powder (optional) - 1 tsp
- Ajwain - enough for kneading the dough
- Clarified butter (Ghee) or uned butter - 2 tbsps