Ingredients:
- Besan flour/ kadalaimavu – 1 cup
- Idiyappam flour/ rice flour – ½ cup
- Softened butter – 1 tblsp
- Hot oil – 3 tblsp
- Carom seeds/ omam – ¼ tsp
- Cumin powder – ¼ tsp
- Salt – as req
- Water – as req
- Oil- to deep fry
Procedure:
- In a wide sauce pan add required amount of oil to deep fry
- Soak the carom seeds in ¼ cup of hot water and grind it smoothly and filter out the excess, save the carom juice and keep aside.
- In a mixing bowl add besan flour, rice flour, butter, carom juice, cumin powder, and salt. Add the hot oil to the mixture, mix roughly.
- Now add water little by little to form a soft stiff dough, grease the murukku press inserted idiyappam mold with oil
- Start squeezing the dough in a circular motion about a circle into the hot oil. Do not over crowd the pan.
- Allow it to cook for few seconds and flip it around gently, once the sizzle sounds off
- Place the crispy Oma podi over the paper towel to drain off excess oil.
- Cool completely and store it in an air tight container
