Omapodi Recipe | Moongdal Omapodi | Pasiparuppu Omapodi

Moongdal Omapodi is one of my favorite savory snack. This Moongdal Omapodi is must in our Diwali Savory Snack along with Thenkuzhal Murukku, Ribbon Pakoda and Mullu Murukku. My Mom makes the best Omapodi, very yummy, crispy, crunchy omapodi. This tiny and thin Omapodi is quite addictive and you can't stop munching until it is over. This Moongdal Omapodi is entirely different from the Besan flour Omapodi which I posted long back. Moongdal Omapodi was in my to do list for a long time, Every year I kept postponing it and finally tried this year. I was so happy to see the outcome as it is my first try. My kids loved it a lot and named it as "Spaghetti Murukku". For this Omapodi you need fresh roasted and ground yellow moondgal flour and now with my new Indian Mixer it is easy to prepare homemade flour at home. Just to share here tried a small batch and planning to make a big batch for diwali.

Omapodi Recipe

Prep Time : 10-15 minutes | Cook Time : 20 - 25 minutes

Recipe Category : Snack | Recipe Cuisine : Indian

Makes 8 big Sev

---

Ingredients

1. Rice Flour   2 cupss
2. Moongdal Flour   3/4 cup
3. Butter or hot oil   2 tsp
4. Hing  1/2 tsp
5. Chilli Powder   1/2 tsp(optional)
6. Omam or Ajwain   1/2 tsp(soak it in 1/4 cup warm water for 10-15 minutes)
7. Salt   to taste
8. Oil    1/4 tsp + for deep frying

Method

• Heat a pan add heaped 1/2 cup of yellow moongdal and dry roast till fragrance comes and dal turns light golden color...for 3-4 minutes.
• Once done allow the dal to cool for while and then grind it to a fine powder and seive it. With the heaped 1/2 cup dal you will get around 3/4 cup moongdal flour.

• And then grind omam with its water and keep aside.
• In a mixing bowl, add sifted rice flour, moongdal flour, hing, chilli powder, salt and mix well.

• Then add butter or hot oil, strained omam water and mix well with the flour.
• Now using knead it to a smooth and non-sticky dough. Add water little by little.
• Lastly add 1/4 tsp oil and knead to a smooth dough and divide the dough into 4 big balls or divide it based on your murukku press size(I fried the above portion in 6 batches).

• Now grease the murukku press with oil and place big ball sized dough on the press use the sev/idiyappam press plate/achchu(see pic).
• Then Heat oil in a kadai to deep fry, once it get heated keep the heat to medium and now directly squeeze sev into the hot oil.

• Fry until the bubbles disappear and hissing sound stop, no need to turn other side, this omapodi cooks fast and turns crisp in 1-2 minutes or less.
• Do repeat the same process for all the dough. The dough should be kept covered until use.
• Once done...after the omapodi gets cooled, crush it with your hands and store the omapodi in air tight container.

Notes: 

For Vegan option skip butter and use hot oil or vanaspathi.

Do not make the dough too tight, if so it will be hard to press.

If by mistake you add more water and the dough turns more moist, don;t panic add 1-2 tsp of rice flour and adjust accordingly.

Do not omam seeds directly to the dough, use either in powder form or grind it and filter it. If not the omam seeds with stuck to the murukku plate and you cannot squeeze it properly.