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| Main ingredients | Fine gram flour, Rice flour, Red chilli powder, Turmeric powder, Asafoetida, Melted butter, Oil, Curry leaves |
| Cuisine | Tamil Nadu |
| Course | Snack |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups fine gram flour (barik besan)
- ½ cup rice flour
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon asafoetida (hing)
- Salt to taste
- 3 tablespoons melted butter
- Oil for greasing + deep frying
- 20-25 curry leaves
Method
- Take fine gram flour in a large bowl, add rice flour, red chilli powder, turmeric powder, asafoetida, salt, 2 tablespoons melted butter and 1 cup water and knead into a soft dough. Add remaining melted butter and knead for a few minutes more.
- Heat sufficient oil in a kadai.
- 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.
- Press out the dough in a circular motion into the hot oil. Deep-fry till golden brown and crisp. Drain on absorbent paper and allow to cool.
- Slide the curry leaves into hot oil and deep-fry till crisp. Drain on absorbent paper.
- Lightly crush the omapodi and add the fried curry leaves and mix.
- Transfer into a serving bowl and serve or store in an air-tight container and serve when required.
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