Friday, November 9, 2012





For omapodi(Table  1)

Gram flour    -1 cup
Rice flour      -2 1/2 tbsp
Chili powder -1/4 tsp
omam            - 1 tsp
Hing              -pinch
salt                -to taste
oil                  for deep fry


For boondi(Table-2)

Gram flour        -1 cup
Rice flour          - 2/3 cup
Chili powder      - 1/4 tsp
Hing                   -pinch
salt                     -to taste
oil                      - for deep fry

Other ingredients (table 3)

Split (Roasted) chana dal
Curry leaves
Chili powder-1/4



  • In a bowl take hot water(say 3 tbsp)and soak omam/ajwain for about 10 minutes.filter the ajwain seeds/omam  and keep the water aside.
  • Take a bowl and mix together the table 1  ingredients along with the omam water and  water  to make a consistency like below picture.

  • Heat oil in a pan .take idiyapam squeezer and put a small portion of dough  inside it

  •  press it like drawing a circle directly  into the hot oil .
  • After a few minute  turn it to the other side.
  • Drain the oil  keep it aside.
  • Once it cools crush with hands into pieces.

for Kara Boondi:

  • Mix all the ingredients given in table  with water to make a consistentcy like a dosa batter.

  • Heat oil for frying
  • Take a spoon ful of batter and slowly pour over the  multi eyed spoon (salladai karandi) rotating multi eyed spoon simultaneously .
  • The batter will drizzle like a boondi inside the oil
  • Fry it for few minutes until golden.
  • Remove and keep it aside.

For table 3:

  • Heat oil and fry each ingredients of table 3 seperately until it turns crispy.


  • Mix omapodi,kara boondi and crispy table 3 ingredients together and put it in a air tight box.
  • Have a great snack that can be stored for more than a month.

1 comment:

  1. very nice to see this snack .it motivates us to prepare at home.hats off to u


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