Prep time : 15 mins; Cooking time : 30 mins; Serves : 4 - 6 Ingredients : 500 gms or 4 cups of Bengal gram flour | Besan 1 1/2 cups of Rice flour 1 1/2 tbsp of Ghee Oil for frying Grind to a smooth paste : 3 tsp Omam | Ajwain | Carom seeds 3 - 5 red chilies (optional) powdered rock salt as per taste
Method : 1. Soak omam and red chilies in water for 15 mins and then grind to a smooth paste with salt. Strain it through a thin mesh strainer. 2. Mix the seived Bengal gram flour + rice flour + ghee + Omam and red chilies clear extract+ enough water to knead it into a dough. 3. Heat the oil in a broad based wok | bandli. Fill the Omapodi press, with some of the kneaded dough and squeeze directly into the hot oil in a circular motion. Turn over gently and cook till golden brown. Drain excess oil using a perforated ladle and remove out the Omapodi. 4. When it reaches the room temperature, store it in a dry air - tight container.