Omapodi or Ajwain Nylon Sev is a deep-fried snack prepared with chickpea 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 a lot of chaat items.
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 we will finish it off 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, the kiddo was sick and M did the honor of breaking the sev.
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 medium hot and be prepared to flip it as soon as you complete the pressing process.
I had some leftover dough which was two less to press, so I tried Karasev with that for the first time. That came out really good. I Will post a detailed recipe soon, but here is the Karasev :-)
Here is the second post under the holiday dishes theme. The first one was Sathumaavu Urundai.
Ingredients required for omapodi
- Besan / Chick Pea flour – 2.75 cups
- Rice flour – 2 tbsps
- Ajwain Seeds / Carrom Seeds / Omam – ½ tsp
- Red chili powder – ½ tsp
- Salt – 1 tsp
- Hing – ½ tsp
- Water – ½ cup
- Butter – 2 tsps (at room temperature)
- Oil for frying
How to make omapodi
- Sieve the besan.
- Powder ½ tsp of ajwain into a fine powder.
- Now mix the besan, ajwain powder, red chili powder, salt, hing, and butter.
- Incorporate them well and now slowly add the ½ cup of water on the required basis and knead the besan mix. Knead them like chapati dough.
- Meanwhile, heat the oil in a wide vessel or pan and once the oil is hot make sure it is a 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 are done with pressing. As it’s 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.
Once the sev is cool down, break them and that’s it. Sev is ready. Store it in an airtight container.
Recipe Notes:
- Adjust the salt and red chili 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 for more than 15 seconds on each side.
- Depending upon the press size, the cooking time varies.
Omapodi | Ajwain Flavored Nylon Sev
Ingredients
Instructions
- Sieve the besan.
- Powder ½ tsp of ajwain into a fine powder.
- Now mix the besan, ajwain powder, red chili powder, salt, hing, and butter.
- Incorporate them well and now slowly add the ½ cup of water on required basis and knead the besan mix. Knead them like chapati dough.
- Meanwhile, heat the oil in a wide vessel or pan, and once the oil is hot, make sure it is in 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.
- Once the sev is cool down, break them and that’s it. Sev is ready. Store it in an airtight container.
Notes
- Adjust the salt and red chili 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 for more than 15 seconds on each side.
- Depending upon the press size, the cooking time varies.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Submitting this post for the 65th edition of the blogging marathon. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65
Love this crunchy delicious snack. Loooks super good
thankoo veena
My favorite and love the omam flavor.
Thanks Sandhya..
Omg I have missed so many recipes… love this looks very delicious.. in my must try recipe…
;-) ;-) Thanks a lot Bharani..
Such a classic recipe. Without omapodi, there is no Deepavali in my house..
oh yes.. totally agree with you. :-)
They look so crunchy yet melt in the mouth. You have nailed them so well ?☺
Ana
Thanks a lot :-)
It is so evenly fried to the perfect golden color.
Thanks a lot Varada :-)
Love, love love this crispy and crunchy snack.
Thanks Pavani.
Nylon sev flavored with ajwain sounds perfect. Lovely pick for the theme. Amazing pictures Srividhya!
Thanks a ton :-)
one of our favorites and also a pretty easy to make snack. Perfect for a lazy evening with a hot cup of coffee!
yup.. thankooo priya
Really nice Sri.. feel like grabbing some off the screen! :)
:-) :-) Thanks pa
Feel like munching some sev rite now, with a cup of coffee i can have it anytime.
I wish I could send you some. Thanks a lot Priya
I don’t like to share my Omapodi with anyone :)
he he me too. :-)
I love this snack..so nicely made!…I must say this is a must during hols!
yup.. thanks a lot Valli.