varagu omapodi recipe

Kodo millet omapodi recipe, Varagu omapodi

Kodo millet Sev/ Varagu omapodi is a crunchy fried snack made with Kodo millet/ Varagu flour, gram flour and ajwain water. Ompodi is served as tea time snack or made during festivals like Diwali so thought to give a healthy twist to it by making it with millet flour and chose to make it with Kodo millet/ Varagu flour. Diwali is almost there and that’s why this post is here.

I really love dishes/ snacks prepared with millets and you guys know it very well,, hence tried another snack with Kodo millet flour and it turned out to be super yum just like the other one Kambu Omapodi  I posted last year along with

 

Do check out the below link for interesting diwali recipes:
70+ Diwali sweets and snacks recipes


Omapodi is very easy to make and has only handful ingredients in its making as you all know but this one tastes damn good and no one will recognize its millet not even for the color as the millet flour is almost like rice flour color and texture. For this recipe I used store bought Kodo millet flour, if you cannot find it in the store your could soak the millets for 3 hours in water, air dry it spreading in a cloth and then grind it to flour. So here is the first special recipe and I hope you guys will like it as well. So let’s get to the making of Varagu/ Kodo millet omapodi!!

kodo millet omapodi recipe

Kodo millet omapodi recipe, Varagu omapodi
Serves 5
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1. Varagu/ Kodo millet flour – 1 cup
  2. 2. Besan – ½ cup
  3. 3. Water – ½ cup (approx.)
  4. 4. Caraway seeds/ Ajwain/ omam – 1 tsp
  5. 5. Butter – 1 tbsp (melted)
  6. 6. Salt – to taste
  7. 7. Oil – for frying
  8. 8. Curry leaves – a sprig
  9. 9. Hot oil - 1 tbsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a small cup add roasted ajwain and warm water. Mix well and allow it to soak for 15 minutes. After 15 minutes filter the ajwain water and keep it aside.
  2. Heat oil in a frying pan. In a bowl add kodo millet flour/ Varagu flour, besan, melted butter, hot oil, salt and ajwain water. Mix well to form a soft dough. I added around ½ cup water which might be more or less for everyone depending on the freshness of the Kodo millet / Varagu flour.
  3. Now take the murukku/ sev maker and place the above shown disc template in it.
  4. Take a portion of dough and place it in the murukku/ sev maker. Press it in oil from the sides to form a circle (When the batter is dropped in oil it will start bubbling). Cook the omapodi in low flame, when one side is done flip it to the other side and cook till the bubbles cease. Transfer it to a plate with paper towel. Allow it to cool down completely. Now start the next batch keep frying till all the dough is over. Finally when you are done frying put off the flame and add few curry leaves in the oil, when it turns crisp remove from oil using slotted spoon and add to the millet omapodi for that extra flavor. Serve it and store the remaining in air tight container it shall stay good for a week or more at room temperature.
Sandhya's recipes https://www.sandyathome.com/

How to make Kodo millet omapodi  with step by step images


  1. In a small cup add roasted ajwain and warm water. Mix well and allow it to soak for 15 minutes. After 15 minutes filter the ajwain water and keep it aside.

  2. Heat oil in a frying pan. In a bowl add kodo millet flour/ Varagu flour, besan and salt. Mix well.

  3. Now to the flour mixture add melted butter, hot oil, salt and ajwain water. Mix well to form a soft dough. I added around ½ cup water which might be more or less for everyone depending on the freshness of the Kodo millet / Varagu flour.

  4. Now take the murukku/ sev maker and place the above shown disc template in it. Take a portion of dough and place it in the murukku/ sev maker.
  5. Press it in oil from the sides to form a circle (When the batter is dropped in oil it will start bubbling). Cook the ompodi in low flame, when one side is done flip it to the other side and cook till the bubbles cease. Transfer it to a plate with paper towel. Allow it to cool down completely.

  6. Now start the next batch keep frying till all the dough is over. Finally when you are done frying put off the flame and add few curry leaves in the oil, when it turns crisp remove from oil using slotted spoon and add to the millet omapodi for that extra flavor. Serve it and store the remaining in air tight container it shall stay good for a week or more at room temperature.
    kodo millet omapodi

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*