Moong dal omapodi Garlic karasev
INGREDIENTS:
METHOD:
Sieve the gram flour and rice flour for even mixing. Dry roast the omam in a pan and soak this for 15 minutes in 1/4 cup of water. Keep the water aside and grind this in a mixer using the soaked water. Normally the omam will not get grind smoothly as it is in a very small quantity. Even if it is slight coarse also ok. Using the remaining soaked water extract the omam water by mashing the ground omam with your hands . filter it using a tea strainer. Use this water to mix the water. If u don’t want to discard the omam nicely mash with hands and add half of it to the flour to make the dough.
Make a sticky dough by adding 2 tblsp of soft butter or hot oil . add salt to taste. If adding chilli powder add while kneading the dough. Use the small dotted hole one for making omapodi and keep a portion of dough inside the presser and start pressing it into the hot oil by making circles.
Flip it after sometime . Take out and drain in a kitchen towel when the oil sound subsides.
When it is cool, break it into pieces and store it in an airtight container.
Note:
Do not add too much omam as it will give a bitter taste to the omapodi. If the dough is kneaded tight or kept open for a long time it will be difficult for you while pressing.
VardhiniEvent: DIO – Ginger and GarlicEvent: Diwali Bash
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