STREAMING NOW: Nom or Not

Unbelievably Good Homemade Omapodi Or Sev

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is from today's Thursday magazine. What a wonderful recipe and I'm so happy to have found it! My mom loves this stuff:)”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, mix together the first six ingredients.
  2. Add ghee.
  3. Apply a little ghee on your palms and mix the mixture well so that it spreads evenly.
  4. Add the required amount of water (about 1/2 cup) to this mixture so that it is thick and lumpy.
  5. Take a squeezing mould and fix the plate for sev or omapodi on it (The plate has a number of tiny holes).
  6. Heat oil in a wok till smoking point.
  7. Reduce heat to medium.
  8. Add a handful of the mixture into the mould.
  9. Hold the mould over the hot oil.
  10. Start squeezing in a circular mode till the mixture gets over.
  11. Set aside the mould.
  12. Turn the omapodi to the other side with a ladle.
  13. When the omapodi turns golden in colour, remove from oil and allow it to drain on clean paper kitchen napkins.
  14. Store in an airtight container for upto 2 weeks.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: