Omapodi Recipe, South Indian Plain Sev Diwali Snack
by Tarla Dalal
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Omapodi is an all-time favourite jar snack in Tamil Nadu. It has withstood the test of time and continues to delight generations of South Indians!
It draws a parallel with the North Indian sev, but the flavour of ajwain sets the Omapodi apart from regular sev. In fact, ‘omam’ means ajwain in Tamil and you now know why this sev is called that way.
This crispy jar snack goes very well with a cup of hot coffee, and is regularly stocked in many Tamil households. It is also one of the special snacks that many people make during Diwali.
You can also try other snacks from across India like the Ganthias or Sev Murmura .
- Combine the ajwain and ¼ cup of hot water in a small bowl, cover it with a lid and keep aside for 30 minutes.
- Strain it using a strainer, and retain the water and discard the ajwain.
- Combine all the ingredients along with ajwain water in a deep bowl, mix well and knead into a soft dough using approx. ¼ cup of water. While kneading the dough if you feel that the dough is too sticky, grease your hands with little oil and continue kneading. This will prevent the dough from sticking
- Grease the sev "press" mould with little oil, transfer the dough into it, press it properly and cover it with the lid.
- Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper.
- Repeat step 3 to deep-fry the remaining sev in 3 more batches.
- Keep aside to cool for 5 to 10 minutes.
- Transfer the sev into a deep bowl and break into pieces using your fingers.
- Store in an air-tight container and use as required.
Nutrient values per cup
|Vitamin A||609 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||0 mg|
|Folic Acid||0.7 mcg|
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