Here is the recipe for crunchy and melt-in-the-mouth omapodi as prepared by my mother-in-law.
Omam /Ajwain - 1 tablespoon(crushed)
Besan/Gram Flour - 1 1/2 cups
Rice flour - 1/2 cup
Hing /Asafoetida - 1 pinch
Chilli powder - 1/2 teaspoon
Salt to taste
Oil - for deep frying
Soak the omam/ajwain in warm water for about half an hour and strain the liquid.
Combine all the other ingredients together and add the strained omam water. Knead together to form a smooth dough. Add little water if needed.
In a heavy bottomed vessel, add oil for about 2 inches deep.
Fill a murukku/ omapodi presser with the dough and squeeze in required quantities into the hot oil. Lower it to medium heat. After a minute flip the omapodi to the otherside carefully. Once the bubbles subside and both sides get cooked completely and turn to golden brown color, remove it with a slotted spoon and drain on paper towels to drain the excess oil.
Garnish with curry leaves roasted in oil/ghee if needed.
Store in an airtight container.
Serve with hot tea/coffee!!
Sending this to Garnish the Dish, Kidz Delight, Diwali Contest 2009 and Sweets and Savouries