Tuesday 13 February 2024

Omapodi (ஓமப்பொடி)

Omapodi (ஓமப்பொடி) is a basic item used for making many savories such as the quintessential "mixture". It is also used widely as a topping or essential ingredient for many chat items. It is called omapodi because omam (ஓமம்) or caraway seeds or ajwain is used to add flavor to this savory. Traditionally, omapodi is deep fried in oil, but I bake it with minimal oil using the air fryer. Let us see how to make it.


Bengal gram flour or besan - 120 ml measure
Rice flour - 60 ml measure
Salt - ¼ teaspoon or to taste
Red chili powder - ¼ teaspoon
Ajwain or omam - ⅛ teaspoon, crushed 
Coconut oil - 1 tablespoon
Method: Mix all the ingredients in a bowl. Add enough water to make a pliable dough and divide it into 2 equal parts. keep aside.

Smear the baking tray with oil. Choose the sieve with small holes and fix it to the bottom of  the kitchen press (as shown in the image below); place a dough ball in the outer part of kitchen press and using the inner part press the dough through the sieve holding the handles with your hands on either side and move your hands in circles over the baking tray. 

Air fry at 180℃ for 6 minutes. Take out the tray, turn the omapodi over and bake for another 6 minutes or till the omapodi is light brown in color. Transfer the baked omapodi to a tray and allow it to cool. 

Pass the remaining dough ball through the kitchen press and bake the omapodi in the same manner. Cool to room temperature and store in an airtight container.

You can crush the omapodi into smaller pieces and use it to make chats. Alternatively you can serve omapodi as a snack with tea or coffee.

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