Omapodi

Looks like any ordinary dough, right? Wrong. It actually kadal (dhall) flour, a bit rice flour, sprinkled generously with omam, chili powder, salt and mixed with water into this thick consistency.



Aunt spoons it into the traditional muruku mould and presses it straight into hot oil. That is a tricky part, risk hot oil spluttering all over. Needs practice and patience as in all traditional delicacies.


Mom uses a shaven jambu stick to lift the fried omapodi out and let the oil drip.


Let it cool and store in air tight container .. lasts for couple of months.


There.. glorious Omapodi! Perfect for those chit chat sessions with family and friends on Deepavali day!





copyrights reserved.