This sev gets flavourful with the curry leaves. Just right when you wish to give your palate a break from the mithai overload.
OMAPODI
Ingredients
2 cups fine gram flour (barik besan)
½ cup rice flour
½ tsp red chilli powder
¼ tsp turmeric powder
¼ tsp asafoetida (hing)
Salt to taste
3 tbsps melted butter
Oil for greasing + deep frying
10-15 curry leaves
Method
1. Take fine gram flour in a large bowl add rice flour red chilli powder turmeric powder asafoetida salt 2 tbsps melted butter and 1 cup water and knead into a soft dough. Add remaining melted butter and knead for a few minutes.
2. Heat sufficient oil in a kadai.
3. Grease a chakli press with some oil attach the sev attachment. Take a portion of the dough and stuff it into the greased chakli press.
4. Press out the dough in a circular motion into the hot oil. Deep fry till golden brown and crisp. Drain on an absorbent paper and allow to cool.
5. Slide in the curry leaves into the hot oil and deep fry till crisp. Drain on an absorbent paper.
6. Lightly crush the omapodi and add the fried curry leaves and mix. Store in an air-tight container. Serve as required.
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