42 OMA PODI / SEV

omam/ oma/ ajwain /ajwana - 3 tsp
Gram flour/ besan/ Channa dhal powder/ senaga pindi/ kadala maavu - 2 cups
Rice flour - 2 tbsp
Salt as needed
Hing - few sprinkles(optional)
Hot oil - 2 tsp
Oil for deep frying

In a bowl take both flours along with salt, hing if using and mix well. Also add 2 tsp of hot oil. To it add omam ( Have 2 options here. You can either soak omam in water overnight or for 4 hours and grind to a paste with water. Filter and extract nice pulp and can also dilute them with water. This water can be mixed with the flour to a nice dough consistency or 2. Can powder the ajwain seeds and sieve with a siever to get a nice powder. Can powder the remaining and follow the same procedure. This powder can be added to the flour, mixed and add water to prepare a dough consistency.


Grease a sev/oma podi press with oil and fill in some dough. Press on hot oil directly. Fill in as much as your kadai/pan fits. Wait and turn slowly. Fry till nice brown and crispy. Continue the same procedure until you are done with the mix. Cool and store in a air tight container. Can crush into pieces/small. This can be had as a snack as it is or can be mixed when making your mixture/chevda or can be added as toppings on your chaats.

This recipe is sent in by my aunt Gomathi.

Omam/ ajwain jwain seeds are very tiny, ridged and oval in shape. These grayish-green colored seeds appear as cumin seeds. These seeds are chewed as they are considered to be of medicinal value. They are of bitter and hot taste. Is traditionally known as a digestive aid, relieves abdominal discomfort due to indigestion and antiseptic. In southern parts of India dry ajwain seeds are powdered and soaked in milk, which is then filtered and fed to babies. Many assume that it releaves colic in babies and for kids it also improves digestion and appetite. Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only stronger. Even a small amount of raw ajwain will completely dominate the flavor of a dish.