OMAPODI

 Simple evening snack to have with tea or coffee. Along with sambar it taste well. Can be used in bhel puris and a favourite of snack many

INGREDIENTS:

Besan flour/ gram flour/ kadalai maavu -  1 cup
Rice flour - 1 cup
Omam/ Oregano - 1/2 tsp
Red chilly powder - 1 tsp (optional)
Asafoetida - 1/2 tsp
Turmeric powder - 1/4 tsp
Oil - 2 tsp (for mixing in dough)
Salt
Oil - for deep frying  

METHOD:
1. In a bowl add Omam, 1/4 cup of boiling water and keep aside. Let it cool.
2. In a bowl, add Besan flour rice flour, salt, red chilly powder, turmeric, asafoetida, warm oil and mix well. Strain the Omam water and mix with the flour. Add water little by little and make a soft sticky dough.

3. In a presser, insert the mould with small holes, place a handful of dough in the presser, and close the lid.
4. Heat oil in a heavy bottomed tawa, add a portion of dough to the oil, if it raises immediately, the oil is ready.
5. Squeeze the dough in big circles from the ends to the center at a single stretch.
6. Keep the oil to medium, flip the other side and fry till golden brown.
7. Remove from the oil and place on a tissue to remove excess oil and allow to cool.
8. Break in to pieces and store in an air tight container.
9. Tasty snack is ready.

Note:

• Do not use too much omam, the omapodi will taste bitter.
• If the omapodi turns red while frying, reduce the flame to low.
• It is best to deep fry omapodi in medium flame after being squeezed in oil.
• If the dough is little hard to press, sprinkle little water and knead the dough again.