How to make Omapodi -

It is a masaledar sev made in South Indian style. A crisp snack that they simply love to eat and serve especially during Diwali.Rice flouradded to gram flour gives that added crispness. It is served topped with crisply fried curry leaves

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Gram flour, Rice flour (चावल का आटा)

Cuisine : South Indian

Course : Snacks and Starters


Omapodi Recipe Card


India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Omapodi Recipe

  • Gram flour (besan) 2 cups

  • Rice flour 1/2 cup

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Butter, melted 2 tbsps + for greasing

  • Oil to deep fry

  • Curry leaves 10-12


Step 1

Take gram flour in a mixing bowl, add rice flour, turmeric powder, red chilli powder, melted butter and ¾ cup water and knead into soft dough. Cover with a damp cloth and rest for 10-15 minutes.

Step 2

Heat sufficient oil in a kadai. Grease a chakli press fitted with fine sev attachment with butter.

Step 3

Divide the dough into equal portions. Puta portion of dough into the chakli press and press the omapodi directly into hot oil. Deep-fry on medium heat till golden and crisp. Drain on absorbent paper. Use up the remaining dough similarly.

Step 4

Deep-fry curry leaves in the same oil and drain on absorbent paper.

Step 5

Break the omapodi into smaller pieces and let them cool down completely. Transfer onto a serving platter, top up with fried curry leaves and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.