Kambu oma podi | Bajra plain sev-How to make-Step by step photos

Cuisine Style: TamilNadu, south India | Preparation & Cooking Time: 10 minutes | To Serve: 2 | Take with: Curd rice, tea, coffee | Type: Easy diwali snacks or crisps

Ingredients

• Pearl millet flour[Kambu maavu, bajra flour] – ¼ cup
• Gram flour [Kadalai maavu,besan] – 1 cup
• Rice flour [Sigappu arisi] – 1 tbsp
• Carom seeds [ajwain, omam] – ½ tbsp
• Red chilli powder – ½ tsp
• Turmeric powder – ¼ tsp
• Ghee – 1 tbsp
• Oil – 1 tbsp
• Asafetida a pinch
• Salt to taste
• Water as needed
• Oil – for deep frying

Preparation Method

• Wash & soak carom seeds/Ajwain/Omam in hot water for 15 min.
• Then drain & extract omam water.
• In a bowl add Pearl millet flour, gram flour, turmeric powder, red chilli powder, salt, ghee, asafetida, oil & carom seeds water mix well & knead it.
• Then add 1 tbsp of rice flour knead it & make soft dough.
• Add oil or omam water if the dough is hard.
• Heat enough oil in a pan then fill pearl millet flour dough in a muruku kuzhal [one handful] & just press or squeeze over the oil & deep fry till crispy on medium hot oil.
• Once it ready then take it out & Drain on an absorbent paper.
• Leave it for room temperature [Apr. 2 min].
• Then keep it in an airtight container use within 15 days.

How to make Kambu oma podi or Bajra plain sev-Stepwise pictures

Add carom seeds/ omam in hot water then leave it for 15 min

Then drain water

Gently squeeze and extract water.

In a bowl add gram flour, bajra flour mix well

Add salt, asafetida, turmeric, red chilli powder and rice flour

Add ghee

Add omam water mix well & make soft smooth dough

Add oil cover it & leave it for 5 min

In a muruku kuzhal add one handful of dough gently press

Heat oil in a pan, squeeze over the oil & deep fry till crisp

Now its ready flip over & fry other side

Now its ready take it out, drain on absorbent paper then let it cool for 3 min.

Pearl millet plain sev is ready. Store it in an airtight container use within 5 days