- Besan flour – 2 cups
- Rice flour – 1/2 cup
- Butter – 2 teaspoons
- Omam (Ajwain) – 2 teaspoons
- Red Chilli powder – 1/2 teaspoon (optional)
- Asafotida powder – 2 pinches
- Salt – 2 teaspoon or as per taste
- Oil – for frying
- To get Omam flavour, we can follow any one of the following methods:
- Soak omam in hot water for about one hour. Strain the water.
- Or Grind the soaked omam to a paste and strain it.
- OR boil Omam and cool it. Then strain the water.
- Or You can also dry fry Omam and grind it to a fine powder.
- Sieve both besan and rice flour. Put it in a broad vessel. Add butter, red chilli powder, asafotida powder and salt and mix by hand. Add the omam water little by little and mix well. Add required water and make a soft pliable dough.
- Heat oil in a thick bottomed kadai.
- Take small quantity of dough and put it in the Murukku Press with an omapodi plate with small holes and squeeze it in circular motion directly to the hot oil. Fry till it becomes crispy and nice golden yellow. But ensure not to brown. Take out from oil and store it in a airtight container.
- Note:Heat the oil in the kadai and simultaneously start making the dough, so that as soon as you knead the dough, the oil will be hot and immediately you can start making the omapodi. If you keep the dough for long time, omapodi will become red. If you are preparing large quantity, you can mix only a small portion of flours and make the dough.
- For the above quantity, you will get 6 to 8 big murukkus (approx 1 big bowl of omapodi).