August 24, 2011

Oma Podi

This is the south indian sev made from gram flour, and as the name says Omam(Carom Seeds). Its usually made for diwali at my mom's place. But my MIL makes sure we have it for Krishna Jayanthi as well. And at times we make it or rather think of having it made for the bhel puris.
Gram Flour - 2 cups
Carom Seeds - 2 tsp
Butter - 1 tbsp
Salt to taste
Oil for frying

Dry roast carom seeds and grind it into fine powder. Seive it and mix it with gram flour, salt, butter.
Add little amounts of water and knead into a soft and smooth dough.
Fill the dough in a knazhi (a press for oma podi, thengozhal, ribbon murukku etc) and press into heated oil. Do so in a circular way and dont overlap too much. Else the oma podi will not cook properly and will become very hard.
Quickly turn over to the other side and once the hush sound ceases, remove and allow excess oil to drain in a tissue paper. It shouldnt take much time to fry this and oma podi should not become reddish in color.


Now Serving said...

nice to read about you Jayashri - documenting our fav recipes is a wonderful legacy for our kiddos who are now hooked on western fast foods and are losing the love for anything Indian. In a way moving away to the US got this sentiment in me much earlier on and I have been trying to preserve and fee my kids vegetarian delicacies from our country while incorporating some wonderful flavors of the the west :) Glad to have you on blog hop wednesday :) cheers, priya