This recipe is taught by my in-laws.
Testing the flow
Kadalai Maavu/Besan/Chickpea Flour - 4 cups
Omam/Ajwain/Bishop Weed - 2 tspns
Salt as required
Oil for deep frying
Soak Omam in water for 1 hour and then boil it with water to get Omam water. Allow it to cool. This is for mixing the dough.
Then filter the water and keep.
In a wide vessel, put kadalai maavu, salt and mix with omam water as required to a soft dough. Make equal portions of the dough.
Heat oil in a kadai/wok, take a small portion of the dough, put in murukku/omapodi nazhi/hand press gadget.
Press in the hot oil fully in a circle wide.
Let it cook, turn around and deep fry.
Take it on a tissue paper and just press by hand and make small pieces.
Homemade Oma Podi is ready. I love this with sambar rice and rasam rice.
- Do not put the whole omam as it will block the holes of the murukku nazhi/ gadget.
- Use the fine and small hole sevva nazhi.
- Adding Rice flour(optional), it will be crispy.