Omapodi/Sev

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..

Ingredients:

• 2cups Gramflour
• 1cup Rice flour
• 1tbsp Ajwain seeds/Omam
• 1/4tsp Asafoetida powder
• Salt
• Oil for deepfrying

Method:
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..

via Priya's Easy N Tasty Recipes