Name: Oma Podi recipe by Maritta Felix at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: Kadalai Maavu (Besan / Chickpea flour) – 1 cup; Rice flour – 1/4 cup; Omam (Ajwain / Carom Seeds) – 1/2 tbsp; Red chili powder – 1/4 tsp; Turmeric powder 1/8 tsp; Hot oil 2 tso; Salt, water as per need; Oil for frying

ABOUT Oma Podi RECIPE

Omam is good for cold. It can take by both mother and after 6 month babies. It's very easy and finger food for babies. main ingredient that forms the major part while making the South Indian Madras Mixture. It is also used in North Indian chaat recipes, to add more crunch either as the base or as a topping.

Ingredients Serving: 2

Kadalai Maavu (Besan / Chickpea flour) – 1 cup
Rice flour – 1/4 cup
Omam (Ajwain / Carom Seeds) – 1/2 tbsp
Red chili powder – 1/4 tsp
Turmeric powder 1/8 tsp
Hot oil 2 tso
Salt, water as per need
Oil for frying

Instructions

Dry grind or pulse the omam (ajwain) in a mixie jar to a coarse
Soak 1/8 cup omam in hot water for 30 min. keep aside. You can also let it steep overnight or for 8 hours.
Heat a pan with oil for deep frying.
While it heating, in a bowl mix together besan, rice flour, red chili powder, turmeric powder (if using) and salt.
Add 2 hot oil and mix well with your finger.
Add the extracted omam decoction and more water, as needed and knead into a soft dough.
Grease the murukku (chakli) mould with oil and fit the idiyappam (multi fine holed) nozzle.
Fill the mould with the prepared dough.
Check the temperature of the oil by putting a pea sized dough. If it rises to the top immediately, the temperature is k
Drain onto a kitchen paper and let it come to room temperature.
Omapodi is ready. Crush them roughly and store in an air tight container.plain or with chat u can taste oma podi.

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