omapodi recipe | karapusa | South Indian sev diwali snack | South Indian jar snack |

by Tarla Dalal

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about omapodi▼

omapodi step by step recipe▼

what is omapodi made of ?▼

making ajwain water▼

dough for Omapodi▼

making Omapodi▼

pro tips for Omapodi▼

calories of omapodi▼

omapodi recipe | karapusa | South Indian sev diwali snack | with 40 amazing images.

omapodi recipe is a crispy fried South Indian jar snack. Learn how to make karapusa.

Omapodi is an all-time favourite jar snack in Tamil Nadu. It has withstood the test of time and continues to delight generations of South Indians!

In North India, Sev also called Besan Sev is a gram flour deep fried savoury snack. South Indian has its own version of sev called omapodi in Tamil Nadu and in Andhra.

The flavour of ajwain sets the omapodi apart from regular sev. In fact, ‘omam’ means ajwain in Tamil and you now know why this sev is called that way.

To make omapodi (sev ), you will need a sev press and a plate with the smallest holes.

omapodi, a South Indian-style sev, is easy to make and does not require much cooking expertise. It is a popular regional snack, often prepared as a festive treat during Diwali.

In addition to carom seeds, which give omapodi its characteristic flavor, other ingredients needed for this recipe include gram flour, rice flour, spices, seasonings, and oil for deep-frying.

This crispy jar snack omapodi goes very well with a cup of hot South Indian filter coffee, and is regularly stocked in many Tamil households. It is also one of the special snacks that many people make during Diwali.

Pro tips for omapodi. 1. Add 1/2 tsp oil on the top of the dough or while kneading the dough if you feel that the dough is too sticky, grease your hands with little oil and continue kneading. This will prevent the dough from sticking. 2. Knead into a soft dough. The dough should have no cracks. 3. Cover with a muslin cloth to prevent the dough from drying out. Remove one dough tube at a time and use. 4. Place a thali on a flat surface and line it with butter paper. This will prevent the dough from sticking to the thali. Using a sev press, press out the dough into circular shapes. We will be making a total of 8 dough circles.

Enjoy omapodi recipe | karapusa | South Indian sev diwali snack | with step by step photos.

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Omapodi Recipe, Karapusa recipe - How to make Omapodi Recipe, Karapusa

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Preparation Time: 5 mins Cooking Time: 20 mins Total Time: 25 mins 8Makes 8 servings
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Ingredients

For Omapodi
2 cups besan (bengal gram flour)
1/2 cup rice flour (chawal ka atta)
1 tbsp carom seeds (ajwain)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
a pinch asafoetida (hing)
1 tbsp oil
salt to taste
oil to deep-fry

Method

For omapodi

To make omapodi, combine the ajwain and 1/2 cup of hot water in a small bowl, cover it with a lid and keep aside for 30 minutes.
Strain it using a strainer, and retain the water and discard the ajwain.
In a deep bow combine besan, rice flour, chilli powder, haldi, hing and salt. Heat oil, add and mix. Add ajwain water and mix well.
Gradually add 2 1/2 tbsp water knead into a soft dough.
Add 1/2 tsp oil on the top of the dough or while kneading the dough if you feel that the dough is too sticky, grease your hands with little oil and continue kneading. This will prevent the dough from sticking.
Divide the dough into two and shape into a cylinder or tube.
Insert the dough into the sev press, press it properly and cover it with the lid.
Place a thali on a flat surface and line it with butter paper. Using a sev press ( plate with the smallest holes), press out the dough into circular shapes making a small stack. We will be making a total of 8 dough circles.
Heat the oil in a deep pan over medium heat. Use a ladle to remove the dough circle from the thali. Note that we have stacked several layers of sev dough to create a large sev disc.
Deep-fry on a medium to slow flame till dough circles turns golden brown in colour from all the sides.
Remove the fried dough circles from the oil and drain them on paper towels to remove excess oil. We have made 8 dough circles from 2 cylindrical doughs by frying them.
Keep aside to cool for 5 to 10 minutes.
Store omapodi (karapusa) in an air-tight container and use as required.

Omapodi Recipe, Karapusa recipe with step by step photos

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what is omapodi made of ?

what is omapodi made of ? See below image of list of ingredients for omapodi.

making ajwain water

Take 1 tablespoon carom seeds (ajwain).
Pound ajwain into a coarse powder using a mortar and pestle.
Put back coarse ajwain into a small bowl.

Add 1/2 cup of hot water.
Cover it with a lid and keep aside for 30 minutes.
After 30 minutes of soaking ajwain.
Strain it using a strainer. Discard the ajwain.
Retain the ajwain water to be used in the dough.

dough for Omapodi

In a deep bowl put 2 cups besan (bengal gram flour).
Add 1/2 cup rice flour (chawal ka atta).
Add 1 tsp chilli powder.
Add 1/4 tsp haldi.
Add a pinch (1/8th tsp) of asafoetida (hing).

Add salt to taste. We added 1/3rd tsp salt.
Mix well.
Heat 1 tbsp oil.
Add the hot oil to the dough.
Mix well with a spoon.

Add the prepared ajwain water. Mix well with your hands.
Gradually add 2 1/2 tablespoons of water to make a soft dough.
Add 1/2 tsp oil on the top of the dough or while kneading the dough if you feel that the dough is too sticky, grease your hands with little oil and continue kneading. This will prevent the dough from sticking.
Knead into a soft dough. The dough should have no cracks.
Divide the dough into two and shape into a cylinder or tube.

Cover with a muslin cloth to prevent the dough from drying out. Remove one dough tube at a time and use.

making Omapodi

To make omapodi recipe | karapusa | South Indian sev diwali snack | you will need a sev press and a plate with the smallest holes.
Insert the dough into the sev press.
Press the dough firmly and cover it with the lid.
Place a thali on a flat surface and line it with butter paper. This will prevent the dough from sticking to the thali. Using a sev press, press out the dough into circular shapes making a small stack. We will be making a total of 8 dough circles.

Grease a large perforated ladle with oil.
Heat the oil in a deep pan over medium heat. Once the oil is hot, add a small piece of batter. The batter should rise immediately to the surface of the oil and not brown. This is the correct temperature to start frying.
Use a ladle to remove the dough circle from the thali. Note that we have stacked several layers of sev dough to create a large sev disc.
Lower the ladle with the dough circle into the hot oil and cook for 30 seconds.
Flip over with a ladle and cook the other side of the dough circle for 30 seconds.

Continue cooking and flipping the dough circle until it is golden brown.
Remove the fried dough circles from the oil and drain them on paper towels to remove excess oil. We have made 8 dough circles from 2 cylindrical doughs by frying them.
Enjoy omapodi | karapusa | South Indian sev diwali snack |

pro tips for Omapodi

Add 1/2 tsp oil on the top of the dough or while kneading the dough if you feel that the dough is too sticky, grease your hands with little oil and continue kneading. This will prevent the dough from sticking.
Knead into a soft dough. The dough should have no cracks.

Cover with a muslin cloth to prevent the dough from drying out. Remove one dough tube at a time and use.
To make Omapodi (sev ), you will need a sev press and a plate with the smallest holes.
Place a thali on a flat surface and line it with butter paper. This will prevent the dough from sticking to the thali. Using a sev press, press out the dough into circular shapes. We will be making a total of 8 dough circles.
Use a ladle to remove the dough circle from the thali. Note that we have stacked several layers of sev dough to create a large sev disc.
Remove the fried dough circles from the oil and drain them on paper towels to remove excess oil. We have fried a total of 8 dough ciricles from 2 cylinderical doughs.