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Lakshmi's Cookbook Videos

Omapodi


Omapodi is yet another festival savoury. It derives its name from omam or ajwain, one of the key ingredients. Ajwain adds a great flavour to this, apart from filling your house with a delicious aroma. Tharu could smell the omapodi even before I took it out of the stove. These are super crispy. Apart from having it plain, we can use it in chats or also have it with poha. I have made this using coconut oil, which added to the taste. Coconut oil is one of the healthiest oils available. I prefer this oil above all others. Off late, there have been many misconceptions about coconut oil. But this oil, used since the time of our ancestors, is also being recommended by the doctors now a days. This recipe is from my friend Priya. Ajwain is good in treating acidity and asthama. It is the best thing to have for better digestion.  Enjoy your munchie snack!

Preparation time: 10 minutes+ ½ an hour soaking time for ajwain (omam)

Cooking time: 15 minutes.
Cuisine: Indian| Course: Snacks

Ingredients:

Gram flour (kadalai maavu) - 2 cups
Ajwian (omam) - 1 tsp
Chili powder- 2 tsp
Butter- 1 tsp (at room temperature)
Asafoetida- a big pinch
Salt- as needed
Coconut oil- for deep frying

Method:

1.      Soak ajwain(omam) in ¼ cup of warm water for half an hour. Then grind it in a mixer. Filter it using a tea filter. Keep the filtered water to make the dough. Don’t throw away the residue. We can use it to make omam kuzhambu.
2.      Take gram flour in a vessel. Add chili powder, salt, asafoetida and butter. Mix everything together.
3.      Add the filtered ajwain (omam) water little by little. Mix well and make a soft dough.
4.      Apply oil inside the ompodi or idiappam press. Fill it with the dough.
5.      Heat oil in kadai and use the idiappam press to press the dough. Press and make a circle in the hot oil.
6.      After the hissing sound comes down and the bubbles cease, turn it over. Cook the other side too, same way.
7.      Drain in a tissue paper. Repeat the process for the rest of the dough.

Notes:

·        If you find it difficult to press the dough, sprinkle a little water to loosen the dough.
·        If the dough is getting dissolved in oil, the reason could be excess of water or too much addition of butter. Add some more flour to make it okay.
·        Before starting to press the dough inside the hot oil, add a pinch of dough and see. If it rises up immediately, then it is right time to start pressing the dough. On the other hand if the pinch of dough settles down, heat the oil for some more time. Take care that you don’ t let the oil fume.

Step by step pictures 

 soak ajwain in warm water for half an hour
 grind it in a mixer
 filter it and use the water to make the dough
 take gram flour in a vessel.
add chili powder, salt and asafoetida to it
 mix everything together
 add the ajwain water little by little
and make a soft dough
use this press to make the omapodi

 apply oil inside the press.
fill it with the dough
 heat oil in kadai.
press the dough into the hot oil in circular motion
 once the hissing sound comes down and 
the bubbles cease, flip it over.
cook the other side too.
 omapodi is ready


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