Unbelievably Good Homemade Omapodi Or Sev

"This is from today's Thursday magazine. What a wonderful recipe and I'm so happy to have found it! My mom loves this stuff:)"
photo by L. Duch photo by L. Duch
photo by L. Duch
Ready In:




  • In a large bowl, mix together the first six ingredients.
  • Add ghee.
  • Apply a little ghee on your palms and mix the mixture well so that it spreads evenly.
  • Add the required amount of water (about 1/2 cup) to this mixture so that it is thick and lumpy.
  • Take a squeezing mould and fix the plate for sev or omapodi on it (The plate has a number of tiny holes).
  • Heat oil in a wok till smoking point.
  • Reduce heat to medium.
  • Add a handful of the mixture into the mould.
  • Hold the mould over the hot oil.
  • Start squeezing in a circular mode till the mixture gets over.
  • Set aside the mould.
  • Turn the omapodi to the other side with a ladle.
  • When the omapodi turns golden in colour, remove from oil and allow it to drain on clean paper kitchen napkins.
  • Store in an airtight container for upto 2 weeks.

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  1. L. Duch
    This was very good and easy to make. Came out pretty close to what my boss makes.He even bought me the press that is traditionally used. The only thing I may do differnly next time is add a bit more salt and chili powder. My family really likes it too. These would be delicious on top of a salad too. It's very addictive.


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