Sigappu arisi oma podi | Red rice flour 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

Ingredients

• Gram flour [Kadalai maavu,besan] – 1 cup
• Red rice flour [Sigappu arisi] – ¼ cup
• Carom seeds [ajwain, omam] – ½ tbsp
• 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 warm water for 1 hour.
• Then drain & extract omam water.
• In a bowl add red rice flour, gram flour, turmeric powder, salt, ghee, asafetida, oil & carom seeds water mix well & make soft dough.
• Add oil or omam water if the dough is hard.
• Heat enough oil in a pan then fill red rice 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 Sigappu arisi oma podi or Red rice flour sev-Step by step photos

In a bowl add red rice flour, gram flour & ghee

Add salt

Add asafetida / perungayam

Add turmeric powder

Add carom seeds /omam in warm water then leave it for one hour

Then drain water

Gently squeeze and extract water

Add omam water, make soft dough then add oil & knead it again

Take small holed plate

In a muruku kuzhal add one handful of dough.

Gently squeeze

Heat oil in a pan, squeeze and deep fry till crisp

Now its ready

Take it out then Drain on an absorbent paper

Cool it for 2 min

Red rice flour oma podi is ready, keep it in an airtight container & use within 10 days