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

By Krithika Chandrasekaran  |  3rd Nov 2015  |  
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  • 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.

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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