OMPODI   ( KARA - SEV)

INTRODUCTION

INGREDIENTS

Among the savouries, two items are every one's favourites. They are Fried Masala Dhall and Om podi. I am posting OMPODI or KARA SEV which keeps for a long time.I am sure all of you would try this simple savoury and be happy enjoying it. The best way to enjoy OMPODI is as follows. Take a cupful of Ompodi crush it in 1" bits, add a spoon of finely diced Onion, add finely cut small green chilli and add a dash of Kothumalli leaves. Sprinkle a little Jaljeera or jeera powder with Black salt and a little black pepper powder. And give a spoon to the guests or your loved ones. See all your Ompodi disappearing in no time!!!!!

Kadalai Maavu/Besan 250 gms.
Sour curds 1.5 spoons (optional)
Chilli Powder 1.5 to 2 spoons
Turmeric powder less than 1/4 spoon
Salt (powdered) 1.5 spoon or to taste
Asafoetida 3/4 spoon
Omam (crushed) barely a pinch (optional)
Oil for softening flour 1.5 spoons
Oil for frying

METHOD OF PREPARATION

Buy best quality flour which is not too fine and not coarse. Add all the spices, salt and 1.5 spoons of oil and asafoetida. Mix with hand thoroughly. Let it stand for about fifteen minutes. Now add a little water and Curd and gently mix and start making loose dough by adding from time to time a little quantity of water. Finally you will have to make a loose dough which we use for ompodi. Smear the inside of Ompodi Machine with little oil to avoid sticky dough sticking to machine's inside walls and fill one machineful of dough. Take about 250 ml of oil (double refined) in a Kadai and using the machine, press and extrude 2 mm diameter thick Sev/Ompodi on oil surface when the oil is hot ..Fry till bubbles subside and the OMPODI becomes slightly creamy biscuit shade. Never make the ompodi brownish. You must drain all oil from the item that you are frying and place a paper in the vessel at the bottom where you empty the fried items. Keep the fried ompodi in open for twenty to thirty minutes. Then it would become crisp .It takes about 20 minutes for the water to get evaporated from fried dough completely after frying). Store in an air tight container. 

Ps IF, BY MISTAKE, THE DOUGH BECOMES TOO LOOSE, ADD LITTLE QUANTITY OF KADALAI MAAVU AND MAKE IT TO WORKABLE CONSISTENCY.

Enjoy!!! 
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