OMA PODI

After so many sweet posting along with Award and festive occasions. our tongue need a change to taste some hot and salty savouries.
My mom came to my house at the right time to feed our need. (That's mother right). Now i started doing my little one's job nagging my mom to do something for us.

She obviously approved my application and started doing my favourite dish oma podi and my husbands favourite of ribbon Pakodas. (will post it later). She is an expert of preparing all types of savouries rahter than sweets. She used to prepare a lot and do varieties at the time of every festive occasion that too especially on Diwali days.

Thank u mom......

let me share the recipe here......

INGREDIENTS

Omam/thymol seeds /ajwain - 15 gms
Gram flour - 3 cups
Rice flour -1 cup
Butter 2 tsp
Table salt - to taste
Oil - for frying

PREPARATION

grind thymol seeds/omam/ajwain with water and keep aside for some time.
Then strain it thro a strainer and now the omam water is ready.
Similarly sieve the rice and gram flours too. Mix the omam water rice flour, gram flour, salt and butter and mix well.
Add water to get a thick paste-like consistency little more pliable than chappathi dough.
Heat oil in a deep frying pan. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough.
If the dough springs to the top with bubbles all around it, then the oil is just ready.
Fill the dough in to the omapodi mould and fry golden brown.
Keep flipping the sides till the omapodi is done.
Store in an air tight container.

This recipe goes to EFM Savories series hosted by SriLekha