Oma Podi/Plain Sev –Easy Diwali Snack

Oma podi/plain sev is always a must during Diwali in our house, the only reason being it is very easy. Oma podi has the unique flavour of omam(carom seeds) perfectly blended with besan flour and ghee to make a crispy snack. Not only for Diwali I make it quite often during school holidays, for tea time snacks and also for chaats. Oma Podi is very very addictive, once you start eating them you will not be able to stop yourself. Meanwhile, do check out other interesting Diwali Sweets and Diwali Snack varieties here.

Here’s how to make Oma Podi/Plain Sev with step by step photos…

Other interesting Diwali Snacks that might be of your interest...

OmaPodi/Plain Sev

Aloo Bhujia/Potato Bhujia

Murukku/ThenKuzhal

Ullundhu Murukku/Urad Dal Murukku

Butter Murukku

PasiParuppu Murukku/Moondal Murukku

Kambu Murukku/Pearl Millet Murukku

Ragi Murukku/Kezhvaragu Maavu Murukku

Pottukadaalai Murukku/Friedgram Murukku

Coconut Milk Murukku

Ribbon Pakoda-1

Ribbon Pakoda-2

Ribbon Pakoda-3

Kara Bhoondhi

Kara Sev

Garlic KaraSev/PoonduKara Sev

Thattai

Ingredients

Besan Flour	2 cups
Rice Flour/Arisi Maavu	½ cup
Butter [melted]/Oil	2 tbsp
Ajwain/Omam/carom seeds	2 tsp
Salt	As needed
Oil	For frying

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Author: Priya Anandakumar

Method

Dry roast the omam/ajwain in pan for 2 min, then soak in hot water(2 tbsp) for about 10 min.

Grind the omam/ajwain in the mixer along with the soaked water. It will be slightly coarse, which is totally fine. Filter the ground omam with tea strainer and reserve the omam water.

In a bowl add the besan flour, rice flour, salt and mix it well. Melt the ghee and keep it aside, if you are using oil heat it before adding it to the flour. 

Now add the ghee/oil to the flour and mix really well, so that the ghee is spread evenly throughout the flour and will be crumbly.

Add the filtered omam water and start kneeding. Add required amount of water to make soft dough. The dough will be little sticky but it is totally alright.

Heat oil in a kadai. Now get the oma podi press ready, use the one with small holes as shown in the photo. Fill  ¾ of the press with the dough.

Check if the oil is ready by dropping a small pinch of dough, if the dough pops up immediately then the oil is at right temperature.

Now reduce the flame and start pressing the dough over the hot oil in cirucular motion.

You will see a lot of bubbles and within few minutes it will subside, turn it over to the other side fry for few seconds. Remove it and place it on a paper towel. Repeat the same process for rest of the dough.

Let it cool for few minutes then store it in an airtight container.

Suggestions:

• The dough usually dries very fast, so do not keep it for very long time. Make the oma podi/sev immediately.
• But if you are making large quantities place a damp cloth over the dough to prevent it from drying. If it is still dry, sprinkle little water knead the dough and then proceed.
• Cook the oma podi/sev in medium heat to prevent it from burning and make sure you are pressing the dough in medium or low flame.

Delicious easy and crispy oma podi/plain sev is ready to be enjoyed.

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