Omapodi Diwali Mixture Recipe

Omapodi Diwali Mixture Recipe is a traditional south Indian snack that is prepared during the festival of Diwali. The delicious gram flour snack can be made thin or thick and can be combined with a variety of roasted dry fruits and nuts to make a classic diwali or a tea time snack.  Gram flour (besan), Rice flour, Ajwain (Carom seeds), Asafoetida (hing), Red Chilli powder, Butter (Salted), Salt, Oil, Cashew nuts, Raw Peanuts (Moongphali), Sultana Raisins, Oil, Salt, Sugar, Red Chilli powder   Ingredients to make the Sev (Omapodi) 4 cups Gram flour (besan) 1/2 cup Rice flour 1 tablespoon Ajwain (Carom seeds) 1 teaspoon Asafoetida (hing) 2 teaspoon Red Chilli powder 1/2 cup Butter (Salted) Salt , to taste` Oil , for deep frying Other Mixture Ingredients 1/4 cup Cashew nuts 1/4 cup Raw Peanuts (Moongphali) 1/4 cup Sultana Raisins Oil , for roasting Salt , to taste Sugar , to taste Red Chilli powder , to taste     20   40     To begin making the Omapodi Mixture Recipe, soak the ajwain seeds in warm water for 15 – 20 minutes. Grind this into a very fine paste, making sure it is not granular.In a mixing bowl, combine besan,  rice flour, asafoetida, red chilli powder, butter, salt along with the ajwain paste in a large bowl. Add very little water and knead to make smooth and firm dough.Preheat the oil for deep frying. Drop a bit of the flour to see if it’s hot enough. If the dough rises and comes to the surface gradually, it means the oil is in the right temperature. Place the Omapodi shaper into the  press.  Fill the Omapodi Achchu with the dough. Press the dough firmly over the oil so that the omapodi comes through the holes of the press. This will get fried very soon as the omapodi will be very thin like noodles, so take care to remove from oil as soon as the sound/ bubbles subside and the omapodi rises up.The Omapodi’s are now ready, you can eat them plain along with chai/ tea or make it into a mixture for the festivals.