Vasusvegkitchen: #Besan

Showing posts with label #Besan. Show all posts

Monday 2 December 2019

Omapodi || Karapusa || Sev, how to prepare Omapodi recipe

Today's recipe is one of my favorite snack - Omapodi || Karampusa || Sev. It is very crispy, aromatic and tasty snack looks like thin crunchy noodles prepared using gram flour/ besan / senaga pindi. It is very easy to prepare at home freshly in less time. Ajwain seeds are also known as vamu in Telugu, Omam in Tamil, Oma in Kannada. The main flavors of this omapodi recipe is from ajwain seeds / vamu / carom seeds. If you want to prepare plain sev then simply skip adding carom/ajwain seeds. I always prefer adding this ajwain seeds while preparing sev as it adds more taste and flavor to plain sev, rice flour is added to keep sev crisp for long time. Sev is basic snack recipe that we use it in preparation of many snack and chaat item like dal moth, bhel poori, pani poori, papad chaat etc., many more recipes in my list to share with you all. I have many childhood memories with this sev recipe, my Balu doddappa use to prepare this sev for their hotel, i use to see how he prepare this crunchy besan noodles and enjoy eating hot sev 😍😋. Also check other snack recipe like
peanut masala chaat
corn flakes chivda
masala chickpeas
spicy masala peanuts

If we add ajwain seeds directly while mixing flour it will struck in small holes of pressing machine plates. So there are few different ways we can use ajwain seeds. Few method which i know are :

1) Fry ajwain/carom seeds grind to fine powder add hot water and set it for 10 minutes then strain the ajwain water and use that ajwain water while mixing dough(i prefer this way).
2) Fry vamu / ajwain seeds and soak it in hot water for minimum 10 minutes, strain it and use that water.
3) Fry ajwain seeds and grind it till you get fine powder by adding besan flour then sieve the flour and mix it with remaining flour and prepare smooth dough. This is time taking process but can get full flavors of ajwain in omapodi.

You can follow any of the above process to make this omapodi || sev recipe. Just make sure that dough is not thick it must be smooth then only you can spread sev easily in oil. I used pistol model murukku machine, you can use any type of machine available with u. But make sure that you are using small holes plate as sev taste yummy if it is thin :) .

Let's start recipe...

Omapodi || Sev recipe

Preparation Time : 5 minutes
Cook Time : 15 minutes
Serves : 1 bottle, more than 250gms
Category : Snacks
Recipe Cuisine: Indian
Main ingredients : Besan flour / gramflour / senagapindi
Author : Aruna SarasChandra

Ingredients

Besan/gram flour/ senagapindi - 2 1/2 glass

rice flour - 1 glass

ajwain seeds - 3 tsp

red chilli powder - 1 tsp

turmeric powder - 1/4 tsp

hing - 1 pinch

butter - 1 tsp(melted)

salt as per taste

oil- to deep fry + 1 tsp

curry leaves - 1 sprig

Instructions

1) Heat water and fry ajwain seeds / vamu in a pan till you get nice aroma, let it cool for a some time. Then powder it finely in mixer jar or crush it using motor pistle and soak it in hot water for 10 minutes.

2)Heat oil in a pan on low flames, sieve both besan and rice flours in a wide bowl then add red chilli, turmeric powders, salt ,hing and mix everything well.

3) Now filter ajwain seeds water and add to the above flours along with melted butter , hot oil and mix it to smooth non sticky dough.(**check tips)

4) Grease oil inside pressing machine, place small holes plate and fill dough in pressing machine as shown below.

5) Make sure oil is heat, drop some dough in oil if it comes up immediately then ur ready to drop sev. Rotate pressing machine by pressing it as shown below.

6) After dropping sev fry it on low-medium flames for few seconds then flip to other direction fry till you feel its crisp and take it into bowl which contain holes or place it on tissue paper. Repeat the same process for remaining dough.

At last fry curry leaves in oil till it becomes crisp and add it into sev. Thats it crispy, aromatic and tasty Omapodi || sev is ready to serve. It is travel friendly snack to, you can have as it is or pair it with any snack item. Prepare this Omapodi freshly at home and enjoy with your family 😍.

Tips

** Sieve both the flours before preparing dough, so that you can mix dough easily without any lumps.

** Make sure that dough is smooth, if you feel it hard after some time while preparing sev, sprinkle some water and make dough smooth again.

** Make sure that oil is not too heat or less heat maintain constant temperature.

** you can skip adding red chilli powder, sev color depends on the type of red chilli powder you are using. Today i used kashmiri red chilli powder so sev came bit red in color.

** You can add ginger garlic paste if you like that flavor.

Also check other snacks by clicking the link below pic..

spicy masala peanuts

JackFruit seeds Vada

Baby Corn Fritters

Rava / Semolina Pizza

Roasted Masala Chickpeas / Masala coated Kabuli Chana fry

Veg chow mein noodles

Dry cabbage manchurian

Paneer Tikka

Stuffed Mirchi bajji

Paneer pinwheels

Pepper sev

Gujarat hi Methi Masala Khakhra

Vaamu Aaku bajji

Corn flakes chivda

Hope you like crunchy, tasty and aromatic Omapodi || sev recipe . Give it a try and drop your comments and pics in inbox.

Also follow me on
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You can also search recipe
in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😊.

Monday 8 July 2019

Spicy Masala Peanuts, Masala Groundnuts, masala coated fried peanuts

"Spicy Masala Peanut " with step by step pics and tips. As monsoon arrived we all need something to munch which will be crispy and tasty. So, today's recipe is masala coated peanuts || masala groundnuts which is easy to prepare with easily available ingredients at home. We can pack it as a snack in your kids lunch box. My Balu dhodappa prepare these masala peanuts very crunchy and tasty. It is one of my favorite from childhood 😋. We can also prepare chaat with these masala peanuts. It is best time pass snack when your travelling long distance with your family 😍. We can prepare many snacks with peanuts like peanut masala chaat - prepared by boiling peanuts. A simple salted peanut, we can add fried peanuts in many snacks like corn flakes chivda and in masala puffed rice etc., we can also prepare masala chickpeas, but it is bit time consuming snack. These masala peanuts tastes yummy when it is spicy but you can adjust spicy according to your taste. For coating we use besan , rice and corn(optional) flours.

Spicy Masala Peanut

Preparation Time : 5 minutes
Wait time: 10 minutes(optional)
Cook Time : 15 minutes
Serves : 1 bowl
Category : snacks
Recipe Cuisine: Indian
Main ingredients : Groundnuts
Author : Aruna SarasChandra

Ingredients

ground nuts - 1 cup
gram flour/ besan/ shanaga pindi - 4 tsp
rice flour - 2tsp
corn flour - 2 tsp(optional if not available)
red chilli powder- 11/2 tsp(adjust)
turmeric powder - 1 pinch
baking soda - 1 pinch
amchur powder - 1/2 tsp(optional)
salt - as per taste
oil - 1 tsp + to deep fry

Instructions

1) In a bowl sieve gram flour, rice and corn flour.

2) Mix the above flour and add salt, red chilli, turmeric powders, aamchur powder, baking soda and mix everything well.(here you can also add crushed garlic or ginger garlic paste).

3) Now add ground nuts to the above mixture and mix everything well then add 1 tsp of oil and mix it once.

4) Now sprinkle some (3 tsp of water) on the above mix it well, add some more water till masala coat well to ground nuts. Keep this aside for 10 minutes and let the oil heat on medium flames.(**check tips)

5) check oil heat, now drop masala coated peanuts( try to drop single peanut) in oil and fry it on low to medium flames till it changes color and becomes crisp.

6) Repeat the process for remaining coated ground nuts and take it into plate. If you feel besan coated taste smooth not crisp , then fry it again on low flames. Once frying done switch off the flames fry curry leaves in hot oil and take it into plate. Now sprinkle chat masala on fried masala peanuts and saute it well.

That's it crunchy, spicy and chatpata masala peanuts is ready to serve. Let the masala peanuts cool , store it in air tight container, it taste crisp for more than 15 + days if you we stire it well.

Tips

** Adding corn flour will makes coating crispy, if corn flour not available you can skip it and add 1 tsp rice flour.

** Adding amchur powder is optional, adjust spicy according to your taste.

** You can also add crushed garlic or ginger garlic paste(at step 2).

** Do not water at a time, add in batches. We just need to coat the groundnuts.

** if you feel you added more water , simply add rice flour to it.

** Do not fry masala peanuts on high flames, if you feel oil is very heat then switch off the flames for some time and light it again.

** Store fried masala peanuts is dry air tight container once they become cool.

I am taking this chatpata masala peanuts to 203 #FoodiesMonday BlogHop theme. Today's theme is #RimJhimBarse suggested by Preethi she blogs at preethicuisine. Do check her space for wonderful recipes.