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Besan flour / Kadalai maavu - 1 Cup
Rice flour - 1/2 Cup
Omam / Ajwain - 1 Tsp
Melted butter - 2 Tsp
Salt - as needed
Oil - for deep frying
HOW TO MAKE:
Grind omam in a mixie as fine powder then mix into the water. Keep aside. Take a bowl add besan & rice flour, melted butter and needed salt. Filter omam water and add in the flour mixture.
Make a soft dough by adding water little by little. Do not add more water. Take a small quantity of the dough and fill it in the Omapodi press. Check the flow and if it is too hard then just sprinkle water and loosen the dough.
Heat oil in a kadai and press the dough thorough the maker. Make it a circle and do not overlap it. Take care when flip and wait till the oil ceases sound.
Do not fry until brown and it will take less time to cook. Take out from the oil and drain it on a tissue.
Once done the fry, put them together in a big bowl. Crush it with hands.
In a same oil, take a handful curry leaves and just splutter it. Take out and garnish on the Omapodi :-)
TIPS:
Do not add more water to loosen the dough.
Omam / Ajwain can be soaked and the soaked water also can be used.
Store it in a airtight container and it will last for a week.
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