Tag Archives: omapodi


Deepavali – Festival of lights and feasts!

Mornings show streaks of red in the Eastern sky and night glows with a golden hue from thousands of lamps, as everyone revels in festivities. Dry spells are filled with glittering and intense booming fireworks. Incessant rains cannot dampen the pervading festive spirit.

However this year, as of now, it is all sun and skies!

Various stories for celebrating Diwali are

  • Goddess Lakshmi’s birthday
  • Victory of Rama over Ravaana
  • Krishna killed the demon Narakaasur
  • Vamana, Vishnu in his dwarf incarnation vanquished the tyrant Bali
  • Return of the Pandavas
  • Worship of Kali Ma and Ganesha
  • Nirvana of Lord Mahavira
  • The Sikh Guru Hargobind Ji, freed from imprisonment

In all interpretations, one common thread rings true—the festival marks the triumph of good over evil and celebration of life!

In South India, on Deepavali, people wake up early in the morning and take an oil bath, wear new clothes, light fireworks and eat sweets and savouries. They greet one another asking, “Have you had your ‘Ganga snanam’?” referring to the morning oil bath, symbolising a dip in the purifying holy Ganges.

Click on the links below for Diwali Special homemade recipes, you may want to try out this year






Diwali Special 


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
Out of the frying pan and into the belly fire!
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.