1 ¼ cups besan (chickpea flour)
¼ cup rice flour
1 teaspoon ajwain½ teaspoon chilly powder
2 tablespoons cooking oil
Salt to taste
Bring together the rice flour, besan, salt and chilly powder
Grind ajwain seeds and add 3-4 tablespoons water. Filter this water and add to flours. Mix to make them look like crumbles
Heat the cooking oil and add to the flours and mix (mom’s tip – hot oil results in crispy snack)
Add little water and make a stiff dough
Fill your ‘naazhi’ (gun used to squeeze the dough thro’ a mould) and squeeze the omapodis on a baking sheet placed on a baking tray. Air dry this for 10 minutes or so.
Preheat oven to 180degC and bake the omapodi for 10-15 minutes. Depending on whether you like it a bit dark or light in colour, adjust your baking time.
Cool and break them down or keep them intact and serve.
I ground ajwain using mortar and pestle. You can grind in a mixie and use the powder directly. I filtered and used the water because the seeds could have blocked the mould.
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