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Ragi Sev (Ragi Omapodi)

by Sunita Karthik
A savoury dish made with Ragi instead of the traditional rice or chick pea flour.
ragi sev 100x100 - Ragi Sev (Ragi Omapodi)

Sev (Omapodi / Ompodi) is a very popular savoury snack across India made with chickpea flour, spices and then deep fried until crispy. Served as a teatime/evening snack, they also make for a great savoury during festival times. This is a variation made with Ragi Flour (Finger Millet Flour) and is equally tasty and delicious as the original one. Sev known to be crispy, a bit of rice flour is added to Ragi to retain the crispiness.

Ragi has been a staple food for centuries in many countries. Originating from Africa, the crop easily grows in harsh weather conditions, making it a wonderful cereal for our Indian climate. Not just being ancient, Ragi is a rich source of many nutrients – primarily its high Calcium content and gluten free characteristic. It is only of those few cereals that does not undergo processing and hence consumed whole. It has been a staple cereal in states like Karnataka, Tamil Nadu and Maharashtra. With multiple health benefits it is a wonderful grain well suited for growing kids, diabetics and for normal adults too in maintaining good health.

It is a very versatile cereal and is used to make many sweet and savory dishes like Ragi Dosa, Ragi Laddu, Ragi Kanji, Ragi Thenkuzhal, Ragi Kozhukattai, Ragi Halwa, etc.

ragi sev - Ragi Sev (Ragi Omapodi)


ragi sev 150x150 - Ragi Sev (Ragi Omapodi)
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Ragi Omapodi (Ragi Sev) Recipe

A savoury dish made with Ragi instead of the traditional rice or chick pea flour.
Prep Time20 mins
Frying Time30 mins
Total Time50 mins
Course: Snack
Cuisine: Indian
Keyword: Ragi, sev

Ingredients for Ragi Omapodi (Ragi Sev)

  • 1 Cup Ragi Flour
  • 1/4 Cup Bengal Gram Flour
  • ¼ Cup Rice Flour
  • 2 tsp Carom Seeds (Omam)
  • Salt to Taste
  • Oil for deep frying

How to make Ragi Omapodi (Ragi Sev)

  • Soak the omam in water for a while and grind them.
  • Filter the omam water by adding little water to it.
  • Take a bowl, add all the flour, salt, omam water and knead them to a fine dough mixture. It should be supple and not very hard or dry.
  • Heat a kadai under medium flame.
  • Add oil for deep frying.
  • 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 the excess oil using kitchen tissues.
  • When it is cooled down, transfer them into an air tight jar

image via Priya’s Versatile Recipes

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