Thursday, October 24, 2013

Oma Podi/Om Podi/Sev

                                                                Oma Podi is the simplest thenkuzhal variety.My mother and my aunts used to make oma podi and rawa ladoo the first thing for diwali.The omam or the ajwain makes it special.the omam gives a special falovour and taste to the thenkuzhal.Do not add too much of omam as it might taste bitter.Mix the flour in batches otherwise the Omapodi will turn very dark.You can use this omapodi while making mixture too!!!

You will Need(This quantity makes 12 medium sized discs)
  • One cup Besan or Gram flour
  • 1/4 to 1/2 cup Rice flour
  • One tsp Omam or Ajwain
  • Half tsp Chilli powder
  • Salt to taste
  • Oil to Deep fry
  • One tbs butter or ghee

How to
  • Dry roast the omam seeds in a pan and soak it in water for 15 minutes.

  •  In a wide bowl mix the gram flour,rice flour,salt,chilli powder,ghee or butter.

  • Grind the omam seeds with water and strain it in the flour mixture.use the omam water to knead the dough.The seeds will not grind in to a smooth paste so strain it and use the water.

  •  Add a little more water if required and knead the dough in to a smooth  and tight one.

  •  Pick the ompodi plate in the murrukku or thenkuzhal maker.

  •  Fill up the murrukku maker with 3/4 of the dough and close with the lid.

  •  Heat oil in a pan and when it is hot keep the flame in low and press the murukku maker in circular motion to get the desired shape.

  •  Increase the flame and cook till the hizzz noise stops flip it and cook for a minute and take it out as shown in the picture.drain in the paper towel and store in a flat large box.

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