Monday, February 24, 2014



1 cup besan (kadala maavu)
1/4 cup rice flour
1 tsp ajwain (omam) soaked in 1/4 cup hot water
1 tsp ghee
Salt to taste
Pinch of turmeric
Oil to deep fry


  1. Soak Omam in hot water for an hour.
  2. We have to extract the water. For this mash the omama with a spoon to get the flavors.
  3. Then strain using a tea strainer. Keep the strained water aside.
  4. Take besan and rice flour in a bowl.
  5. Add asafoetida and turmeric powder.
  6. Add salt and ghee.
  7. Add the omam water little by little and form a stiff dough.
  8. Heat oil in a vessel and load the murukku maker with the dough. Directly press the murukku maker over the hot oil allowing the strands to fall into the oil. Keep moving the murukku press to form a circle.
  9. When the oma podi is done. Remove from oil. It hardly takes time to cook because it is thin.
  10. Now oma podi is ready.

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