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Ragi Omapodi Finger Millet Sev
Ragi Omapodi Finger Millet Sev
Friday, April 25, 2014
I always keep on searching how to add wholegrains in our diet, and most of the time my culinary experiments turns simply awesome. One among those trial is this ragi aka finger millet omapodi. These sev are seriously very addictive and crunchy munchy as like the usual gramflour sev. I simply prepared this sev by adding roasted ragi flour along with gram flour and rice flour, flavoured with ajwain water. Such an easy omapodi na, yep they came out extremely pect as much as like our usual omapodi.
Trust me, we couldnt stop munching them and its one of my kids favourite, obviously the colour of this omapodi will be bit different but tastewise you cant find any difference.Wat an incredible way to enjoy whole grains na that too finger millet is not my family members favourite grain. Everytime i have to insist them to take this grain through different dishes and bakes, else none are fan of this grain. Eventhough this grain is not that much appreciated at home, i love this grain and never forget to get them from the Indian stores. Every time ill mix them in most of our dishes to feed everyone at home easily. Make this ragi omapodi for the coming Diwali festival, go grain friends..This beauties are going Diwali Delicacies Event, hosted by me and Sangee Vijay of spicy treats and to Gayathris Diwali Special..
1cup Ragi flour/finger millet flour (roasted)
1cup Gramflour
1/4cup Rice flour
1tbsp Ajwain seeds/Omam
1/4tsp Asafoetida powder
Salt
Oil for deepfrying
Soak the ajwain seeds in a cup of warm water, grind as fine paste and strain the ajwain water.
Take the ragi flour,gramflour, rice flour, asafoetida powder,salt in a large bowl, gradually add the ajwain water and knead as a soft and stiff dough..
Heat the oil for deepfrying.
Meanwhile take the murukku press with the omapodi/sev nozzle, put a ball of this dough and press directly to the hot oil.
Fry the omapodi on both sides until they gets well cooked.
Drain the excess of oil with a paper towel and arrange in a an air tightened box.
1cup Gramflour
1/4cup Rice flour
1tbsp Ajwain seeds/Omam
1/4tsp Asafoetida powder
Salt
Oil for deepfrying
Soak the ajwain seeds in a cup of warm water, grind as fine paste and strain the ajwain water.
Take the ragi flour,gramflour, rice flour, asafoetida powder,salt in a large bowl, gradually add the ajwain water and knead as a soft and stiff dough..
Heat the oil for deepfrying.
Meanwhile take the murukku press with the omapodi/sev nozzle, put a ball of this dough and press directly to the hot oil.
Fry the omapodi on both sides until they gets well cooked.
Drain the excess of oil with a paper towel and arrange in a an air tightened box.
Enjoy with your favourite drink for snacks.
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