Plain Omapodi is one of my favorite snack.The flavor of ajwain is so good when muching a handful of this crunchy snack.

While I was looking for some ways to use up a huge packet of Ragi flour, I came upon Priya’s recipe and decided to make this during Diwali.I made a few changes in the original recipe and it turned out great.

My family loved this dish and it tastes just like the regular Omapudi and the only difference is the color!


This Recipe is for Blogging Marathon #95, Week 3, Day 2 under the theme Deep fried love.

Here is how to prepare Ragi Omapodi | Finger Millet Sev Recipe

Crush the Omam / Ajwain using a motor and pestle.Transfer it into a bowl and add warm water and let it soak for 15 minutes. Strain the water and keep aside.

In a bowl, take the ragi flour, rice flour, besan.Add salt, chili powder and asafoetida powder and mix. Now add hot oil and mix carefully. Using the ajwain flavored water knead to a smooth non sticky dough.

Heat oil in a pan for deep frying. Fit a murukku press with omapodi plate and grease the press. Take a ball of the dough in the murukku press .

Press the omapodi directly into the oil.Fry till crisp. Remove from oil and repeat for the remaining dough.

Fry the curry leaves till crisp.Drain and keep aside.

Once the omapodi has cooled, add the crunchy curry leaves and serve / store in air tight containers.

Note:

  • If the dough is too stiff,you will not be able to press it out. Add a few sprinkles of water and knead again and try.
  • Cover the dough until a batch is being fried.
  • The oil should not be too hot. Keep the flame in medium while frying.
5 from 3 votes
Ragi Omapodi |Finger millet Sev Recipe
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Snack
Cuisine: Indian
Author: PJ
Ingredients
  • 1 cup Ragi / Finger millet flour
  • 1 cup Besan / gram flour
  • 1/4 cup Rice flour
  • A large pinch Asafoetida powder
  • 1/2 teaspoon Red chili powder
  • 1 teaspoon Ajwain
  • A few sprigs Curry leaves
  • 1 tablespoon Hot oil
  • Salt to taste
  • Oil for deep frying
Instructions
  1. Crush the Omam / Ajwain using a motor and pestle.Transfer it into a bowl and add warm water and let it soak for 15 minutes. Strain the water and keep aside.

  2. In a bowl, take the ragi flour, rice flour, besan.Add salt, chili powder and asafoetida powder and mix. Now add hot oil and mix carefully. Using the ajwain flavored water knead to a smooth non sticky dough.

  3. Heat oil in a pan for deep frying. Fit a murukku press with omapodi plate and grease the press. Take a ball of the dough in the murukku press .

  4. Press the omapodi directly into the oil.Fry till crisp. Remove from oil and repeat for the remaining dough.

  5. Fry the curry leaves till crisp.Drain and keep aside.

  6. Once the omapodi has cooled, add the crunchy curry leaves and serve / store in air tight containers.

Recipe Notes
  • If the dough is too stiff,you will not be able to press it out. Add a few sprinkles of water and knead again and try.
  • Cover the dough until a batch is being fried.
  • The oil should not be too hot. Keep the flame in medium while frying.

 

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#95

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