Oct 21, 2008


This is my all time favorite savory and my mom used to make it very often because, omam is good for digestion. I usually buy this stuff from Indian grocery. This time I wanted to try making this so I asked the recipe from my patti and it came out really well. Here is the recipe.

  1. Rice flour - 2 cups
  2. Besan flour - 1 1/4 cup
  3. Omam (Ajwain) - 1 tsp
  4. Salt to taste
  5. Butter - 2 tbsp
  6. Asafoetida powder - a pinch
  7. Oil - to fry

Mix all the ingredients and knead it into a soft dough adding little by little water. Heat the oil in a heavy bottomed pan. When the oil is ready, make small balls out of the dough and pass it to the oil through Omapodi naazhi. Fry it till golden brown. Remove extra oil in a paper towel and enjoy!! This can be stored in an airtight container for more than 10 days.
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