- Submitted by Eliza on 31st Mar 2009
(Omapodi, Gram flour Noodles, Oma Podi)
Recipe For Sev
Bengal Gram Flour (Besan, Kadala Maavu) - 1 cup
- Ajwain (Omam)- 1 tsp
- Asafoetida - 1/4 tsp
- Turmeric Powder - 1/4 tsp
- Chilly Powder - 1/2 tsp (optional)
- Salt - to taste
- Water - as needed to make dough (app. 3-4 tbsp)
- Oil - for deep frying
Mix the bengal gram flour, salt, asafoetida, turmeric powder and chilly powder together.
- Add enough water and knead it to make a soft, sticky and gooey (but not watery) dough.
- Add few drops of oil to your palms, to the dough and to the inside of the sev press to reduce the stickiness.
- In the meantime, heat up the oil in a kadai to fry the sev.
- Fill the dough into a idiyappam maker or sev press with the appropriate 'sieve' - the one with the smallest holes or with slightly bigger holes can be used. (Note :- For purposes like chaats, the thin sev is a must. For enjoying sev (omapodi) as a snack or for making mixtures, either one would do.)
- When the oil is hot enough, press out thin strands of the dough into the hot oil.
Dough passed through sev press into hot oil
- Deep fry till the sev turns crispy. Generally the sev is done when the vigorous bubbling of the oil subsides.
Sev getting fried
- Remove from oil and place on a paper towel to remove excess oil.
Crispy sev ready to be enjoyed
- Cool and store in a air tight container. This is a perfect snack by itself or can be used for making chaats and mixture.
- If you want to have sev (omapodi) as a snack by itself, you can add other flavorings in the dough like, ajwain or dried herb powder etc.
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