Heat a small pan and keep flame to a low. Add 1 teaspoon ajwain (carom seeds).
Stirring often roast ajwain for some seconds till they are aromatic. No need to brown them. Let them cool down.
Then add them in a small dry grinder jar or a spice grinder.
Grind to a fine powder. Keep aside. You can even crush ajwain in a mortar-pestle. In this case, when adding ajwain, use a tea strainer and sift the ajwain powder through it. This is done so that when pressing the sev it does not break.
making omapodi dough
In a mixing bowl or pan take 1 cup besan (gram flour) and ½ cup rice flour.
Add the ground ajwain powder.
Then add 1 generous pinch asafoetida (hing), 2 pinches turmeric powder, ¼ teaspoon red chilli powder and 1 teaspoon salt. You can add salt as per taste. Turmeric powder can be skipped. For a spicy omapodi, you can increase the amount of red chilli powder.
Mix very well with a spoon or spatula. now heat 1 tablespoon oil in a steel bowl or a steel measuring cup.
When the oil becomes hot, add it to the flour mixture. Instead of oil you can also use ghee or butter.
Mix oil with the flour mixture with a spoon or spatula.
Now add water in parts. First add 2 to 3 tablespoons of water. Mix well and begin to knead to a smooth dough. Overall I used 7 tablespoons of water. You can add 6 to 7 tablespoons of water depending on the quality of besan and rice flour.
Knead to a smooth dough. If the omapodi dough becomes sticky, then you can add some more besan. If the dough looks dry, then add some more water and knead again. Cover the bowl.
Use the disc shown in the below picture for preparing omapodi. You can even use the disc with fine holes. Also heat a kadai and add oil as required for deep frying omapodi.
Apply some water or oil in the sev/murukku maker. Then take a portion of the omapodi dough and place it inside the sev maker. Cover with the top part and keep aside.
Let the oil in the kadai become medium hot. Check the oil temperature by adding a small tiny piece of the omapodi dough.
If the small piece of dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then oil is too hot. If it settles down at bottom of kadai or comes up very slowly, the oil is not hot enough for frying omapodi.
When the oil is hot enough, directly press holding the sev maker on top of the oil and let the sev directly fall in the oil. While pressing rotate in a concentric circle from the center to outwards similar to making a chakli. Do not over crowd the kadai with omapodi. Add as much as needed without overcrowding the kadai. Be careful when pressing the sev in the oil.
After the sev is pressed in the oil, break the top sev strands with a spoon or knife and let the sev strands fall in the oil.
After adding the besan sev, do not touch them immediately with the slotted spoon as they break. Let them get fried first for a minute. They need to become crisp first and then you can turn them over with the slotted spoon.
Gently begin to turn with a slotted spoon. now fry the second side.
You can turn over a couple of times for even frying.
When the oil stops sizzling, continue to fry for some more seconds till the omapodi are golden and crisp. Turn over as needed when frying.
Once done then remove with a slotted spoon or a strainer spoon draining off the extra oil.
Place them on kitchen paper towels. Fry the remaining omapodi in the same way.
When they are cooled, then place them in an air tight container or box.
Serve omapodi as a diwali snack or a tea time snack.
You can easily halve or double or triple the recipe.
Note that the approx nutrition value is for 1 cup of omapodi.