PLAIN SEV/OMAPODI

Name: Plain Sev/Omapodi
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 cup Gram Flour/Besan; 1 cup Rice Flour; 2 tsp Ajwain; 3 tsp Butter; Salt

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Plain Sev/Omapodi

Omapodi/Plain sev is a crispy snack made from besan, rice flour and ajwain. It is an easy to do recipe with minimal preparatory steps. Can be stored for days in air tight container and enjoyed as a tea time munch.

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Prep Time 15 mins

Cook Time 15 mins

Course Snack

Ingredients

2 cup Gram Flour/Besan
1 cup Rice Flour
2 tsp Ajwain
3 tsp Butter
Salt

Instructions

Dry roast ajwain for 3-4 min in low flame till its fragrance arouses.
Cool down and grind it to a smooth paste by adding 2 tbsp water.
Sieve besan and rice flour, remove any lumps and transfer to a bowl.
Warm up the butter in a low flame till it melts.
Add salt and melted warm butter to the flour and mix evenly.
Now add filtered ajwain water.
Add 1 cup and 1 tbsp water gradually and mix to a smooth dough. (Quantity of water differs according to the quality of flour. So add water little by little and stop when you reach the desired consistency.)
Transfer the dough to murukku press using sev sieve (the tiny holed sieve)
When the oil is hot enough, carefully press it straight to oil in a circular motion.
When it rises to top, and the sizzling sound ceases, carefully flip it over.
Transfer to paper towel when its done. Store in a air tight container and tea time snack is ready.
If using a slightly bigger sieve, you get a thicker sev. Try out if you prefer this.

Tags: omapodi, plain sev, sev, Snack

DRUMSTICK/MORINGA LEAF DOSA

STEAMED PLANTAIN CAKE

Hi.. This is Sindhu. Welcome to my Blog or to the 'Spoon of Goodness'!

I was an Educationist by profession, an ambitious traveller, crafter by hobby & explorer of foods by passion.

Cooking, is the art or survival skill, experienced by most individuals atleast once in their lifetime. Food & Nutrition was the stream which enlightened me on our traditional Indian foods, where food was medicine for most of our ailments and health discomforts. As seasons aged, the traditions too aged to be faded with time.

Nowadays food is all about status quo and adaptation from various continents. In Millennials era the food platter itself changed, not to mention about the grains, Millets and legumes being replaced with Oats and Quinoa. There are still lots of unexplored areas in our traditional Indian food which we are unknowingly selling to the 'Modern' food. The fact we forgot was how our very own country was so rich with its own traditional wisdom of processing, preserving and the therapeutic properties attached to it.

We all love to explore different food varieties and I being a foodie can relate how my taste buds linger with all the different aroma of foods. No harm in trying out different cuisines and varieties. But let’s also dedicate some time towards our ancient therapeutic food cooking style, thereby maintaining our health towards a healthy lifestyle which can be passed on to our next generations.

This blog is all about healthy foods which can be cooked on a daily basis and which compensates the nutrients value. I have tried to gather all these recipes from my family lineage, the traditional south Indian style and also from my friends and relatives. Let's cook healthy and hold justice to the saying, ‘Food is medicine’!

Cheers,