SOUR OMAPODI

SOUR OMAPODI

INGREDIENTS:

Raw rice flour  2  cups  (This flour is sold in all departmental stores)

Unbroken urad dhal  1/2  cup

Thick sour curd  1  cup  (one day old)

Fresh lime juice  2  tbsp

Water  100  ml.

Salt   1  tbsp

Chilly powder  1 and  1/2  tsp

Asafoetida  1/4  tsp

Cooking oil   to fry

PREPARATION METHOD:

Sieve rice flour.

Dry roast urad dhal to golden in medium flame.

When it is cool dry grind it.

Sieve urad dhal powder.

Mix sour curds, water, a pinch of salt and lime juice in a cup and keep it aside.

Add rice flour, urad dhal powder, salt, chilly powder and asafoetida to a dry bowl.

Mix them well with hand.

Now add cooking oil to a broad pan and heat it.

Add 1/2 cup of flour to a separate bowl and add curd little by little and mix well.

The consistency should be easy to squeeze.

Check for taste.

Apply oil inside the omapodi maker and fill 3/4 of it with the mixed flour.

When the oil is heated well, add a pinch of mixed flour to the oil.

If it comes up immediately, reduce the flame and squeeze the flour in the oil.

After 1 minute increase the heat to medium or a little above.

And turn the oma podi gently.

After a minute reduce the heat and remove it from oil and stain the oil.

Before squeezing the next batch, heat the oil well.

If the oil is not hot enough, the omapodi starts absorbing more oil.

Mix the flour with curds before every batch.

Mixing the entire flour at a time will spoil the consistency.

Every batch takes approximately 2 to 3 minutes for cooking.

Add or reduce sour curds and lime juice as per your taste.

This is a very tasty snack.

PS: For frying, take a broad pan and add oil to half of the pan.

While squeezing the omapodi, the oil starts bubbling up.

So use a big and broad pan.