Omapodi

Crispy, golden, and irresistibly light, Omapodi is a quintessential South Indian snack made from a delightful blend of besan (gram flour) and rice flour, enhanced with the warmth of ajwain (carom seeds) and a hint of spice from red chili powder. This flavorful delicacy, often shaped into thin, delicate noodles using a sev mold, is deep-fried to perfection, resulting in a crunchy treat that’s perfect for munching on its own or as an accompaniment to tea. The addition of butter or ghee gives the dough a rich, melt-in-your-mouth texture, while a touch of hing (asafoetida) adds a unique aromatic note. A crowd favorite during festivals like Diwali, Omapodi is simple to prepare and stays wonderfully fresh when stored in an airtight container, making it a must-have snack for any festive spread!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Besan (Gram Flour)
• 0.5 cups Rice Flour
• 1 teaspoon Ajwain (Carom Seeds)
• 1 teaspoon Red Chili Powder
• 0.5 teaspoon Turmeric Powder
• 0.25 teaspoon Hing (Asafoetida)
• 1 teaspoon Salt
• 2 tablespoons Butter (or Ghee)
• 0 as needed Water
• 0 for deep frying Oil

Directions

Step 1

In a large mixing bowl, combine besan, rice flour, ajwain, red chili powder, turmeric powder, hing, and salt.

Step 2

Melt the butter (or ghee) and add it to the flour mixture. Mix thoroughly until the butter is well incorporated.

Step 3

Gradually add water, little by little, to the flour mixture and knead to form a soft yet firm dough. The dough should be smooth and pliable, not too sticky or dry.

Step 4

Heat oil in a deep frying pan over medium heat. Ensure there’s enough oil for deep frying.

Step 5

Attach the omapodi mold (sev mold) to the murukku press or a device that's appropriate for forming thin noodles. Grease the inside of the press lightly with oil.

Step 6

Fill the prepared dough into the mold.

Step 7

Once the oil is hot (you can test by dropping a small piece of dough into it; it should float to the surface immediately), carefully press the dough into the hot oil in a circular motion, creating a single layer.

Step 8

Fry the omapodi till they are lightly golden in color. Flip as necessary for even cooking.

Step 9

Remove from oil using a slotted spoon and drain excess oil on a paper towel.

Step 10

Continue the process with the remaining dough, ensuring the oil remains adequately hot for each batch.

Step 11

Once cooled, store the omapodi in an airtight container to maintain freshness and crispness.

Nutrition Facts

Serving size	484.2 grams (484.2g)

Amount per serving	% Daily Value*
Calories	1603

Total Fat 55.60g	71%
Saturated Fat 17.60g	88%
Polyunsaturated Fat 0.00g
Cholesterol 62mg	21%
Sodium 2530mg	110%
Total Carbohydrate 213.80g	78%
Dietary Fiber 30.70g	110%
Total Sugars 27.20g
Protein 63.30g	127%

Vitamin D 14IU	70%
Calcium 159mg	12%
Iron 15mg	81%
Potassium 2299mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 15.7%

Carbs: 53.2%