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2 tbsp - rice flour
1 cup - gram flour
1 handful - aniseed/omam
Salt to taste
Asafoetida, a pinch
Oil for frying
2 tbsp - butter
How to Make Omapodi
Soak the omam in water for 15 mins.
Grind the omam by adding water.
Strain and keep aside the strained water.
Mix the rice flour, gram flour, salt, butter and hing along with the strained omam water in a vessel.
Add water and make the flour into a chapatti like dough
Heat oil in a heavy bottomed pan, and when the oil is hot add a little piece of dough to check for the heat.
When the dough rises immediately then the oil is ready for frying.
Put 1 handful of dough in a press, and close the press with omappodi mould.
Squeeze the dough to a big circle.
Deep fry the omappodi over a low flame till it is crisp and turns golden brown in colour.
Take it out and place it in an oil strainer with a paper towel to remove excess oil and allow it to cool.
Store in an air tight container and serve.
Recipe courtesy: Subbalakshmi Renganathan
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