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, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Omapodi/Thick Sev is just mouth-watering. This amazing recipe is provided by Krithika Chandrasekaran. Be it kids or adults, no one can resist this delicious dish. How to make Omapodi/Thick Sev is a question which arises in people's mind quite often. So, this simple step by step Omapodi/Thick Sev recipe by Krithika Chandrasekaran. Omapodi/Thick Sev can even be tried by beginners. A few secret ingredients in Omapodi/Thick Sev just makes it the way it is served in restaurants. Omapodi/Thick Sev can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Omapodi/Thick Sev.
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