Ingredients:
2 cups gram flour
1 cup rice flour
salt
1 1/2 teaspoons red chili powder
1/4 teaspoon asafetida powder
2 teaspoons crushed thymol seeds ( ajwain)
2 tablespoons melted ghee
oil, to deep fry
Directions:
In a large bowl, mix together the first six ingredients.
Add ghee.
Apply a little ghee on your palms and mix the mixture well so that it spreads evenly.
Add the required amount of water (about 1/2 cup) to this mixture so that it is thick and lumpy.
Take a squeezing mould and fix the plate for sev or omapodi on it (The plate has a number of tiny holes).
Heat oil in a wok till smoking point.
Reduce heat to medium.
Add a handful of the mixture into the mould.
Hold the mould over the hot oil.
Start squeezing in a circular mode till the mixture gets over.
Set aside the mould.
Turn the omapodi to the other side with a ladle.
When the omapodi turns golden in colour, remove from oil and allow it to drain on clean paper kitchen napkins.
Store in an airtight container for upto 2 weeks.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.