Omapodi/Thick Sev | How to make Omapodi/Thick Sev

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By Krithika Chandrasekaran
Created on 3rd Nov 2015
  • Omapodi/Thick Sev, How to make Omapodi/Thick Sev

About Omapodi/Thick Sev

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.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
Omapodi/Thick Sev

Ingredients to make Omapodi/Thick Sev

  • Bengal gram flour (Besan) - 1 cup
  • Rice flour - 1/4 cup
  • Salt to taste
  • Chili powder (optional) - 1 tsp
  • Ajwain water - enough for kneading the dough
  • Clarified butter (Ghee) or unsalted butter - 2 tbsps

How to make Omapodi/Thick Sev

  1. Sift together besan, rice flour and salt so as to remove any lumps.
  2. Add chili powder and knead into a smooth but stiff dough using sufficient ajwain water and ghee or butter.
  3. Prepare the Sev, press by fitting it in the pin-hole plate. We use the traditional press made of brass, which has inter-changeable plates for different designs.
  4. Divide the dough into equal portions that will fit into your sev/savoury press instrument. Meanwhile heat oil for frying in a wide kadhai or wok
  5. Reduce the flame to low and slowly press the dough through the instrument and into the oil. Try to make connected swirls, much like Jalebi or smaller ones, depending on the size of your wok.
  6. Increase the flame to medium heat and let it fry till light golden. Remove and drain excess oil. Once cooled down to room temperature, store in an air-tight container.

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