Omapodi Diwali Mixture Recipe
Description:
Omapodi Diwali Mixture is a traditional South Indian snack, particularly enjoyed during the festival of Diwali. This delectable treat features crispy gram flour strands (also known as Omapodi) that are deep-fried to perfection, then combined with a variety of roasted dry fruits and nuts to create a flavorful and crunchy mixture. The recipe offers flexibility, allowing you to customize the thickness of the Omapodi and adjust the spiciness to suit your preferences. Whether served as a festive treat or as a tea-time snack, Omapodi Diwali Mixture is a delightful choice for any occasion.
Cuisine: South Indian
Course: Snack
Diet: Vegetarian
Ingredients for Omapodi (Sev):
Ingredient | Quantity |
---|---|
Gram flour (besan) | 4 cups |
Rice flour | 1/2 cup |
Ajwain (Carom seeds) | 1 tablespoon |
Asafoetida (hing) | 1 teaspoon |
Red chilli powder | 2 teaspoons |
Butter (salted) | 1/2 cup |
Salt | To taste |
Oil | For deep frying |
Ingredients for the Mixture:
Ingredient | Quantity |
---|---|
Cashew nuts | 1/4 cup |
Raw peanuts (moongphali) | 1/4 cup |
Sultana raisins | 1/4 cup |
Oil | For roasting |
Salt | To taste |
Sugar | To taste |
Red chilli powder | To taste |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Instructions:
-
Soak Ajwain:
Start by soaking the ajwain (carom seeds) in warm water for about 15-20 minutes. Once soaked, grind the ajwain into a smooth, fine paste, ensuring that there are no granules left. This paste will infuse the Omapodi with its distinctive flavor. -
Prepare the Dough:
In a large mixing bowl, combine the gram flour (besan), rice flour, asafoetida (hing), red chilli powder, and butter. Add the ajwain paste along with salt to taste. Mix everything together thoroughly. Gradually add just a small amount of water, and knead until you have a smooth, firm dough. Ensure the dough is not too sticky or too dry. -
Heat the Oil:
Heat oil in a deep frying pan or kadhai. To check if the oil is hot enough, drop a small piece of dough into the oil. If it rises to the surface gradually, the oil is at the perfect temperature for frying. -
Make Omapodi (Sev):
Attach the Omapodi shaper (or sev press) to the frying pan. Fill the press with the prepared dough. Carefully press the dough over the hot oil, allowing it to come through the press in thin strands, much like noodles. Fry the Omapodi until it turns golden and crisp. Remove it from the oil once the bubbling sound subsides and the Omapodi rises to the surface. -
Prepare the Mixture:
While the Omapodi is frying, roast the cashew nuts, raw peanuts, and sultana raisins separately in a small amount of oil. Keep a close eye on the roasting process to avoid burning them. Once roasted, set them aside. -
Combine the Mixture:
Once the Omapodi is fried and cooled, break it into smaller pieces and mix it with the roasted nuts and raisins. Season the mixture with salt, sugar, and red chilli powder to taste. Stir the ingredients together until everything is well combined. -
Serve:
Your Omapodi Diwali Mixture is ready to be served! Enjoy this delightful snack plain with a cup of chai or as a festive treat during Diwali. Store any leftovers in an airtight container to maintain its crispiness.
Tips and Variations:
- Adjust the Spiciness: Feel free to increase or decrease the amount of red chilli powder depending on your preferred level of spiciness.
- Roast the Nuts: For extra flavor, you can lightly season the cashews, peanuts, and raisins with a pinch of salt and sugar before roasting them.
- Thickness of Omapodi: If you prefer a thicker, crunchier version of Omapodi, simply adjust the size of the holes in the press or use less water while making the dough.
Enjoy this South Indian Diwali favorite, perfect for sharing with family and friends during the festive season or as a savory snack with tea!