Omapodi | Ajwain Flavored Nylon Sev

Omapodi or Ajwain Nylon Sev is a deep fried snack prepared with chick pea flour with the hint of ajwain or omam as we say in Tamil. It is one of the popular snacks and prepared mainly during Diwali and this nylon sev is also used for lot of chaat items. Here is the second recipe under the holiday dishes.

Sev

I have mentioned many times in my blog that I am not a sweet tooth person. I love savory snacks and so does vaandu. The top two dishes that we love are plantain chips (Nedram chips) and this omapodi. If I goto Indian grocery, either one will be in my bag and it will gone in no time. Amma used to prepare this for Diwali and also every now and then for munching. The fun part in this recipe is breaking the sev. I love breaking those big intertwined sev. Sadly, when I prepared this recipe, kiddo was sick and M did the honor of breaking the sev. 

Omapodi

The key thing in this recipe is the press that you are using and also the oil temperature. I usually use the thin one and these thin ones get cooked within 30 seconds. So make sure the oil is in medium hot and be prepared to flip it as soon as you complete the pressing process.

I had some left over dough which was two less to press, so I tried karachev/ kaarasev with that for the first time. That came out really good. Will post a detailed recipe soon, but here is the karasev  :-)

Karasev

Here is the second post under holiday dishes theme. The first one was Sathumaavu Urundai.

      AjwainNylonSev

Ingredients:

  • Besan / Chick Pea flour – 2.75 cups
  • Rice flour – 2 tbsps
  • Ajwain Seeds / Carrom Seeds / Omam – 1/2 tsp
  • Red chilly Powder – 1/2 tsp
  • Salt – 1 tsp
  • Hing – 1/2 tsp
  • Water – 1/2 cup
  • Butter – 2 tsps (at room temperature)
  • Oil for frying

Steps:

  • Sieve the besan.
  • Powder 1/2 tsp of ajwain into fine powder.
  • Now mix the besan, ajwain powder, red chilly powder, salt, hing and butter.
  • Incorporate them well and now slow add the 1/2 cup of water on required basis and knead the besan mix. Knead them like chapati dough. 

OmapodiStepsi

  • Meanwhile heat the oil in wide vessel or pan and once the oil is hot make sure it is low flame.
  • Now apply oil in the press and add the kneaded dough in the mold and press slowly in the oil like muruku.
  • I usually spread them throughout and turn them slowly as soon as you done with pressing. As its the thin press, the omapodi gets cooked faster.
  • Let it cook on the other side for 10 more seconds and that’s it.

Remove it slowly and press and fry the remaining dough too.

OmapodiCluster

Once the sev is cool down, break them and that’s it. Sev is ready. Store it in air tight container.

Ompodi1

Notes:

  • Adjust the salt and red chilly powder according to your preference.
  • Make sure the oil is low heat. If it’s on high flame, the sev might get burned.
  • Make sure you flip it right away. If you are using the thin press, do not cook more than 15 seconds on each side.
  • Depending upon the press size, the cooking time varies.

Omapodi | Ajwain Flavored Nylon Sev
Omapodi or Ajwain Nylon Sev is a deep fried snack prepared with chick pea flour with the hint of ajwain or omam as we say in Tamil.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. Besan / Chick Pea flour - 2.75 cups
  2. Rice flour - 2 tbsps
  3. Ajwain Seeds / Carrom Seeds / Omam - 1/2 tsp
  4. Red chilly Powder - 1/2 tsp
  5. Salt - 1 tsp
  6. Hing - 1/2 tsp
  7. Water - 1/2 cup
  8. Butter - 2 tsps (at room temperature)
  9. Oil for frying
Instructions
  1. Sieve the besan.
  2. Powder 1/2 tsp of ajwain into fine powder.
  3. Now mix the besan, ajwain powder, red chilly powder, salt, hing and butter.
  4. Incorporate them well and now slow add the 1/2 cup of water on required basis and knead the besan mix. Knead them like chapati dough.
  5. Meanwhile heat the oil in wide vessel or pan and once the oil is hot make sure it is low flame.
  6. Now apply oil in the press and add the kneaded dough in the mold and press slowly in the oil like muruku.
  7. I usually spread them throughout and turn them slowly as soon as you done with pressing. As its the thin press, the omapodi gets cooked faster.
  8. Let it cook on the other side for 10 more seconds and that’s it.
  9. Remove it slowly and press and fry the remaining dough too.
  10. Once the sev is cool down, break them and that’s it. Sev is ready. Store it in air tight container.
Notes
  1. Adjust the salt and red chilly powder according to your preference.
  2. Make sure the oil is low heat. If it’s on high flame, the sev might get burned.
  3. Make sure you flip it right away. If you are using the thin press, do not cook more than 15 seconds on each side.
  4. Depending upon the press size, the cooking time varies.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

Submitting this post for the 65th edition of blogging marathon. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

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