Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 9.Serve

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