Oma podi/sev

Name: Oma podi/sev
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups besan flour; 1/2 c Rice flour; 1 tablespoon Butter; 1/2 tsp Sukku/dried ginger powder; 1/4 tsp turmeric powder; 1/2 tsp asafetida; 1 tablespoon carom/Oma Podi (fried and powdered); Required Salt; required PEANUT oil TO FRY; Garnish (optional); 1 cup Peanuts; 1/4 cup curry leaves

Lakshmi Sridharan Ph D @cook_19872338

USA

#RD
Flavorful, aromatic, crunchy, and healthy snack. Carom/ajwan is a healthy spice; good for digestion. Enjoy it on a rainy day #rice flour #besan #ajwan.carom.

Lakshmi Sridharan Ph D @cook_19872338

USA

#RD
Flavorful, aromatic, crunchy, and healthy snack. Carom/ajwan is a healthy spice; good for digestion. Enjoy it on a rainy day #rice flour #besan #ajwan.carom.

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Ingredients

30 mins

6 servings

2 cupsbesan flour
1/2 cRice flour
1 tablespoonButter
1/2 tspSukku/dried ginger powder
1/4 tspturmeric powder
1/2 tspasafetida
1 tablespooncarom/Oma Podi (fried and powdered)
Required Salt
required PEANUT oil TO FRY
Garnish (optional)
1 cupPeanuts
1/4 cupcurry leaves
snack/oma podi/sev

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Steps

30 mins

1

Collect the necessary materials; place near the cooking area'
2

In a pan over medium heat, add rice, chickpea flour and butter and roast for 2 minutes, until aromatic. Mix in spice powders, salt and make a soft dough by adding water little by little. Rest the dough for 20-30 minutes.
3

Heat oil in a kadai over medium heat. Pour a small ladleful of hot oil into the dough, and knead it. This will make oma podi crunchy. Dough is now ready for the achu-oma podi maker/mould
4

Fill 2/3 of the winding mold with the dough. Keep this over the hot oil and gently squeeze. Threads will come out, make the shape circular easily. Be careful. If it makes you a little nervous, you can squeeze the dough on the slotted spoon and place it in the oil; just slide it
directly on top of the oil.. Start First with high flame - 2 minutes, the oil will bubble. Then reduce the heat to medium; Press sev a little here and there with a spoon.
5

It gets fried in no time. Flip it. Both sides should be golden brown. It takes about 2-3 minutes to complete the process. Remove the sev from the oil using a slotted spoon to drain the oil inside the kadai. Place the sev on a paper towel. Then transfer it to another plate or a bowl. You may crush the sev. Flavorful aromatic crunchy sev is ready for your eating pleasure. Relax and enjoy the save on a rainy day
6

Optional: Roast cashews, peanuts, curry leaves in 1 tbsp oil on a plate in microwave and roast for 2 minutes. Add this to the oma podi. Alternatively You can roast them on in a saucepan over medium heat also

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Lakshmi Sridharan Ph D @cook_19872338

on July 11, 2023 19:24

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography