Omapodi / Plain Sev

     Felt like having Bhel Puri after watching one of the episodes of "Samayal Samayal" in Vijay TV. So, I jumped into making Omapodi / Plain Sev for the second time. If made in a lesser quantity just enough to last for a day or two, it can be made within 30 mins. For the first time when I tried making this, I used only half of the quantity mentioned here, as it was on an experimental basis.
     This is snack finds its place in our home, mostly during deepavali when making mixture. On the normal days, mom gets it from Adyar Anandha Bhavan especially for my grandma, who finds this snack easier to eat :D The store bought one looks so much finer than the home-made one. This fineness & mild spice level makes it a kids & grandparents friendly snack :P
     It can be had as a light tea time snack or for garnishing in various Chaat items. As i was tempted to make and have Bhel Puri, I tried with Himalayan efforts to retain some of this omapodi for 2 3 days as I wanted time to make the red, green & imli chutney for Bhel Puri. But my efforts as usual ended in vain, as I could not make the chutneys on time due to my lazinessss. May be next time, all the chutneys first & then the sev !!!

PreparationTime: 15 mins || Cook Time: 25 mins || Yields: 3 jars ||  Category: Snack

Ingredients:
1. Besan Flour (Kadalai Maavu/Gram flour) - 2 cups
2. Rice Flour (Arisi Maavu) - 1/2 cup
3. Ajwain (Omam) - 1 tbsp
4. Butter - 1tbsp
5. Asafoetida /Hing - 2tsp
6. Salt - as required
7. Oil - For deep frying

Method:
1. Take ajwain in a cup & add water to it. Microwave for a min & set aside for it to cool down. Crush it with hand and filter its essence on to both the flours taken in a bowl. Repeat soaking in hot water and filtering if more flavour is needed. Add melted butter, hing, salt and little oil and mix the flours. Add water only little by little as it does not take in much water & prepare a thick dough.

2. Take a murukku press & attach the plate with finer holes, fill up the press with the dough & close it tight. Meanwhile heat oil in a pan & drop in a pinch of the dough to check the hotness of oil. If the dough raises, then the level of hotness is just right. If not heat it for few more minutes and then proceed with the test.

3. When the oil is hot, keeping the flame in medium, operate the presser well above the oil in circular motion. After about a min, flip the omapodi to its other side and cook evenly. When the bubbles and oil sound cease (roughly after a min), take out the omapodi in a perforated laddle and drain the excess oil in a kitchen tissue.

Suggestions: 

• Try to avoid too much overlap of the omapodi strands as the sev might not get space to get properly cooked.
• Keep the dough covered until use, otherwise it becomes hard & you will have a tough time pressing it. If it gets harder, can add 1 spoon of hot oil and knead well before filling in the press.
• Adjust the flame to low or medium in between refilling the press or while cooking the sev as necessary, to ensure the oil does not get heated up too much.
• Hold the press firmly well above the oil & operate the handle as quick as possible to avoid the heat from the oil reaching the hands.
• Can also add chilly powder or garlic if you like the flavour & make garlic sev.
• Adding too much of ajwain can give a bitter taste.
• Crumble the sev into small pieces & store it in an air-tight container.