Omapodi

Ingredients

           

Rice flour	½ cup
Besan flour	1 cup
Ajwain powder	¾ tsp
Asafoetida	¼ tsp
Salt	¾ tsp
Water	½ cup
Oil

Method

1.      Mix salt, powdered ajwain and asafoetida in 1/2 cup water. Sieve gram and rice flour in a bowl, gradually add the water and knead to make soft dough.

2.      This prepared dough will be very sticky and that’s how it should be. Apply some oil to your hands to avoid this to some extent.

3.      Using an idiappam press squeeze the dough through the strainer into the hot oil and deep fry.

4.      As soon as it is dropped in oil, you will see vigorous bubbles and in few seconds, the sev will float and the bubbles will settle. This is the sign that it is done.

5.      Immediately remove and drain the excess oil by placing it over a paper towel.