Kambu Omapodi/ Pearl millet sev/ Bajra sev is a crunchy and delicious fried snack made with kambu/ bajra 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 kambu/ bajra flour. Diwali is almost there and that’s why this post is here.
I really love dishes/ snacks with millets hence tried another snack with pearl millet flour and it turned out to be super yum just like the other one. Did you want to know about the another one here it goes KAMBU RIBBON PAKODA.
Ompodi is very easy to make and has only handful ingredients in its making as you all know, so this millet omapodi but this one tastes damn good just like the plain sev and no one will recognize it is millet sev except for the color. So here is the first special recipe for diwali and I hope you guys will like it as well. So let’s get to the making of kambu omapodi/ pearl millet sev/ bajra sev!!
Do check out the below link for interesting diwali recipes: 60+ Diwali sweets and snacks recipes
How to make Kambu omapodi/ Bajra sev with step by step images
In a small bowl add ajwain/caraway seeds and ½ cup warm water. Mix well and allow it to soak for 15 minutes. After 15 minutes filter the ajwain water and keep it aside.
Heat oil in a frying pan. In a bowl add kambu/ bajra flour,besan, rice flour, 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 bajiri/ Kambu flour. If you need more water than mentioned add it gradually to make soft dough. If the dough becomes watery add little extra kambu/ pearl millet flour to make it into soft dough.
Now take the murukku maker and place the above shown disc template in it. Take a portion of dough and place it in the murukku 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 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. 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 ti the oil, when it turns crisp remove from oil using slotted spoon and add to the ompodi 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.