Omapodi / Khara Sev
Omapodi, also known as Karasev, is a delicious and crispy South Indian snack made from a mixture seasoned with the aromatic and flavorful ajwain or omum seeds.
Yield: 5 people
Equipment
- 1 Kadai + Slotted Ladle + Mixing bowl
- 1 plate with tissue / cloth to drain the oil
- 1 Sev Press With small holes
Materials
- 1 Pack Omapudi Mix
- Salt to taste Mix with water and add at first
- 500 ml Oil to fry
- 1 tbsp Butter melt it
Instructions
Making the dough
- In a mixing bowl add the Omapodi Mix
- Heat a tablespoon of Butter/oil, and add it to the omapodi mix.
- Mix them well using a ladle (Caution: the oil is hot)
- Gradually pour water into the mixture. Start with 2 to 3 tablespoons of water.
- Mix it thoroughly and start kneading the mixture until it becomes a smooth dough.
- Knead the omapodi dough until it's smooth. If it becomes sticky, add some besan. If it seems dry, add a bit more water and knead again. Don't forget to cover the bowl.
- Take the disc from the sev press or murukku press that's used for making omapodi. You can also use the one with fine holes if you prefer.
- Next, take a portion of the omapodi dough and put it inside the sev maker.
Cooking
- Allow the oil in the kadai to heat up to a medium temperature. You can check the oil's readiness by adding a small piece of the omapodi dough into it.
- Once the oil reaches the right temperature, hold the sev maker over the oil and let the dough strands fall directly into it.While pressing, move in a concentric circle from the center outward, similar to making a chakli. Don't put too many dough strands in the kadai at once; add them as needed to avoid overcrowding.Be cautious when pressing the sev into the oil.
- After placing the dough strands in the oil, refrain from immediately touching them with a slotted spoon as they can break. Allow them to fry undisturbed for about a minute.Let them become crisp before using the slotted spoon to flip them over.
- Gently start turning the strands with a slotted spoon. Now, fry the second side.You can flip them over a couple of times to ensure even frying.
- Keep frying the omapodi until the oil stops sizzling. Continue for a few more seconds until they turn golden and become crisp. Flip them over as necessary while frying.
- You can enjoy omapodi as a Diwali snack or as a tasty tea-time treat.
Notes
Testing if the oil is hot: If the small piece of dough rises gradually and steadily to the top, the oil is at the right frying temperature. If it rises too quickly, the oil is too hot. If it stays at the bottom of the kadai or rises very slowly, the oil is not hot enough for frying omapodi.
