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 do 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 normal adults too in maintaining good health.
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
- 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