Ompodi (Plain Sev) is one of those snacks that brings back childhood memories for many of us. This crispy, thread-like treat is a staple in Indian households. You might know it as plain sev or fine bhujia. The magic happens when you squeeze the dough through a special maker, creating those perfect thin strands. The ajwain gives it a subtle, aromatic flavor that makes it incredibly addictive. Once you start munching, it’s hard to stop. Making it at home means you control the ingredients and freshness.
About the Recipe
This recipe creates the perfect balance of crunch and flavor. The combination of gram flour and rice flour gives ompodi its signature texture – light yet satisfying. Ajwain isn’t just for flavor; it also aids digestion, making this snack easier on your stomach. The technique might seem tricky at first, but once you get the hang of it, you’ll be making batches regularly. Fresh homemade ompodi tastes so much better than store-bought versions. Plus, you know exactly what goes into it – no preservatives or artificial flavors.
Why You’ll Love This Recipe
First, it’s incredibly satisfying to make these perfect golden threads at home. The aroma while frying is without a doubt divine – that warm, nutty smell of gram flour mixed with ajwain. You can control the salt and spice levels to your liking. The texture is spot-on: crispy without being too hard, and it melts beautifully in your mouth. It stores well for weeks, so you can make a big batch and enjoy it gradually. Kids love helping with the squeezing part, making it a fun family activity. The ingredients are pantry staples, so you can make it whenever cravings strike.
Ompodi (Plain Sev)
Cooking Tips
The oil temperature is key – medium heat works best. Too hot and the ompodi burns before cooking through. Test with a small amount first. The dough should be smooth but not too wet. If it’s sticky, add a bit more flour. Clean your ompodi maker thoroughly before use. Work in small batches to avoid overcrowding the pan. Watch carefully while frying since thin strands cook quickly.
Serving and Storing Suggestions
This recipe makes about 4-6 servings and takes roughly 45 minutes including prep time. Serve ompodi as an evening snack with tea or coffee. It’s perfect for guests or festivals. Store in an airtight container at room temperature for up to 3 weeks. Make sure it’s completely cool before storing to maintain crispiness. You can also pack it in small containers for lunch boxes or travel snacks.
Similar Recipes
- Masala Sev
- Aloo Bhujia
- Mixture (Chanachur)
- Chakli
- Murukku
Nutrient Benefits
Gram flour provides plant-based protein and fiber, making this snack more nutritious than regular fried foods. Ajwain aids digestion and has antimicrobial properties. Rice flour adds to the crispy texture while being easier to digest than wheat flour. The combination offers B-vitamins and minerals. While it’s a fried snack, the thin texture means it absorbs less oil than thicker snacks.
Ompodi (Plain Sev)
Ingredients
- 2 cup Gram Flour
- 3/4 cup Rice Flour - 3/4 cup
- 1 1/2 tsp Oil
- 1 1/2 tsp Omam (Ajwain / Carom Seeds) soaked for 1 hour, drain and ground to a smooth paste
- 1 tsp Salt
- 250 ml Oil
- as required Water
Instructions
- Sieve the gram flour and rice flour.
- Combine them together with salt.
- Add little water to the ground omam/ajwain paste and strain.
- Add the strained omam/ajwain essence to the flour and mix well with a little water and vanaspati.
- Add some of the dough to an ompodi maker.
- Heat oil in a deep pan over medium flame.
- Squeeze the ompodi maker over the hot oil.
- Fry till light golden brown and remove.
- Because the ompodi is thin, it is cooked faster. So ensure they do not get burnt.
- Remove and drain excess oil.
- Store in an airtight container.
- Serve as a snack.
Sign up for our newsletter
Frequently Asked Questions
Can I make ompodi without a special maker?
You can try using a fine-holed colander or sev maker substitute, but the results won’t be as fine. The special ompodi maker creates those perfect thin strands that define this snack. If you make ompodi regularly, investing in the right tool is worth it for authentic texture and appearance.
Why is my ompodi breaking while frying?
This usually happens when the dough is too dry or the oil temperature is wrong. The dough should hold together well when squeezed. Add a tiny bit of water if it’s crumbly. Also, medium heat is important – high heat makes the outside cook too fast while the inside stays raw and fragile.
How do I know when the oil is ready?
Drop a small piece of dough into the oil. It should sizzle gently and rise to the surface. If it sizzles aggressively, the oil is too hot. If it sinks without bubbling much, the oil needs more heating. The right temperature ensures even cooking without burning.
Can I store the dough and fry later?
It’s best to fry immediately after making the dough. The dough can become sticky or change texture if stored. However, you can prepare all dry ingredients in advance and mix with wet ingredients just before frying. Fresh dough always gives the best results for crispy ompodi.
