Who will say no to this crispy beauties??, these crispy omapodi tastes fabulous with a cup of tea when its too cold...Am damn sure that its our family favourite and we love it much..As diwali savouries along with thattai and murukku, i wanted to make these crispy omapodi for this time, these savoury can stay for a week if they are conserved in an air tightened box..Needless to say we guys didnt stop munching them.
2cups Gramflour
1cup Rice flour
1tbsp Ajwain seeds/Omam
1/4tsp Asafoetida powder
Salt
Oil for deepfrying
Soak the ajwain seeds in a cup of warm water, grind as fine paste and strain the ajwain water, take the gramflour, rice flour, asafoetida powder,salt in a large bowl, gradually add the ajwain water and knead as a soft and stiff dough..
Heat the oil for deepfrying, meanwhile take the murukku press with the omapodi nozzle, put a ball of this dough and press directly to the hot oil.. fry the omapodi on both sides until they turns golden brown..Drain the excess of oil with a paper towel and arrange in a an air tightened box..
2cups Gramflour
1cup Rice flour
1tbsp Ajwain seeds/Omam
1/4tsp Asafoetida powder
Salt
Oil for deepfrying
Soak the ajwain seeds in a cup of warm water, grind as fine paste and strain the ajwain water, take the gramflour, rice flour, asafoetida powder,salt in a large bowl, gradually add the ajwain water and knead as a soft and stiff dough..
Heat the oil for deepfrying, meanwhile take the murukku press with the omapodi nozzle, put a ball of this dough and press directly to the hot oil.. fry the omapodi on both sides until they turns golden brown..Drain the excess of oil with a paper towel and arrange in a an air tightened box..
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