Omapodi / Sev

This is crunchy and quick tea time snack. It is versatile and is used in several dishes. It is used as a topping or to garnish almost all chaat foods. It can be had plain or spiced with some chilli powder and roasted curry leaves. This is prepared at home during festivals like Diwali.
Here is the recipe for crunchy and melt-in-the-mouth omapodi as prepared by my mother-in-law.


Ingredients

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

Directions

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