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Ragi Omapodi |Finger millet Sev Recipe

Course Snack
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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.