Step 1: Combine Dry Ingredients

In a sifter placed over a bowl, add besan, rice flour, roasted and powdered carom seeds, red chili powder, turmeric powder, and salt.

Step 2: Sift the Flour Mixture

Sift all the dry ingredients together into a large mixing bowl to ensure they are well combined and free of lumps.

Step 3: Add Hot Oil and Water

Add 2 tsp of hot oil to the sifted flour. Then, gradually add a little water at a time and mix to form a soft, smooth, and non-sticky dough.

Step 4: Prepare the Sev Press

Take a sev press (murukku maker) and fit it with the small hole plate. Take a portion of the dough and fill it into the press, then close it tightly.

Step 5: Heat Oil for Frying

Heat oil in a deep pan for frying. Check if the oil is ready by dropping a small piece of dough; it should sizzle and rise to the top immediately.

Step 6: Press and Fry the Omapodi

Lower the flame to medium-low. Hold the press over the hot oil and press the dough in a circular motion to form a nest-like shape. Be careful not to overcrowd the pan.

Step 7: Fry Until Crispy

Fry for about a minute until the sizzling sound reduces. Carefully flip the omapodi and fry the other side until it turns light golden and crispy.

Step 8: Drain and Cool

Once done, remove the omapodi from the oil with a slotted spoon, draining the excess oil. Let it cool completely on a plate lined with paper towels.

Step 9: Serve

Once cooled, lightly crush the omapodi and serve. Store in an airtight container to maintain its crispiness.

• Ensure the oil is hot enough before frying by dropping a small piece of dough; it should rise to the top immediately.

• Fry on a medium-low flame to ensure the omapodi cooks evenly and becomes crispy without burning.

• Do not overcrowd the pan while frying.

• You can add a pinch of asafoetida (hing) for extra flavor.

• Adjust the amount of red chili powder to your spice preference.