Tamil Nadu

Omapodi

Name: Omapodi
Total time: 50 min
Yield: 8 servings
Cuisine: Tamil
Ingredients: 1 2/3 cups besan (chickpea flour, gram flour); 1/3 cup rice flour; 2 tsp ajwain (carom seeds); Water, about 1/2 cup; a pinch asafoetida; 1 tsp salt; 2 tsp hot oil in the dough plus about 5 tbsp absorbed from 1 litre for frying cooking oil (vegetable oil)

Fine besan threads perfumed with ajwain. The sev that disappears by the fistful.

50 minTime

6 gProtein each

mildSpice

Fine ajwain sev2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

211kcal

6 gprotein

3 gfibre

50minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Besan (chickpea flour, gram flour)1⅔ cups

Rice flour⅓ cup

Ajwain (carom seeds)2 tsp

Waterabout 1/2 cup

Asafoetidaa pinch

Salt1 tsp

Cooking oil (vegetable oil)2 tsp hot oil in the dough, plus about 5 tbsp absorbed from 1 litre for frying

Method

6 steps

1Soak the ajwain in 1/4 cup warm water for 15 minutes, grind and strain, keeping the water.
2Mix besan, rice flour, asafoetida and salt. Add 2 tsp hot oil and rub in.
3Add the ajwain water and more water little by little to make a soft, sticky dough.
4Heat the oil in a wide kadai, no more than half full, to 170°C. Fit the finest plate in the sev press and fill with dough.
5Press the dough in a circle directly over the oil. Fry 1 to 2 minutes, turning once, until the sizzle stops. Keep children away.
6Lift out, drain, break gently and cool. Repeat, letting the oil recover between batches. Store airtight.

Serve it like this

Serve in a bowl with chai, or scatter generously over chaat.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Omapodi

Fine besan threads perfumed with ajwain. The sev that disappears by the fistful.

50 minTime

6 gProtein each

mildSpice

Fine ajwain sev2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

211kcal

6 gprotein

3 gfibre

50minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Besan (chickpea flour, gram flour)1⅔ cups

Rice flour⅓ cup

Ajwain (carom seeds)2 tsp

Waterabout 1/2 cup

Asafoetidaa pinch

Salt1 tsp

Cooking oil (vegetable oil)2 tsp hot oil in the dough, plus about 5 tbsp absorbed from 1 litre for frying

Method

6 steps

1Soak the ajwain in 1/4 cup warm water for 15 minutes, grind and strain, keeping the water.
2Mix besan, rice flour, asafoetida and salt. Add 2 tsp hot oil and rub in.
3Add the ajwain water and more water little by little to make a soft, sticky dough.
4Heat the oil in a wide kadai, no more than half full, to 170°C. Fit the finest plate in the sev press and fill with dough.
5Press the dough in a circle directly over the oil. Fry 1 to 2 minutes, turning once, until the sizzle stops. Keep children away.
6Lift out, drain, break gently and cool. Repeat, letting the oil recover between batches. Store airtight.

Serve it like this

Serve in a bowl with chai, or scatter generously over chaat.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Omapodi

Make it your way

Ingredients

Method

Omapodi

Make it your way

Ingredients

Method

Make it a meal