Plain Sev or Ompudi or omapodi is very easy and addictive snack and is commonly used in Indian Chaats like Sev Puri, Masala Puri Bhel puri…
For the flavor and digestion the Omkaalu or ajwain is used in this recipe. If you don’t like the ajwain, you can skip the same and prepare plain sev.
This sev is not only for chaats, you can just eat it with Chai or Coffee or keep it in a bowl next to you and crunch it as you work. This truly happens in my home. My daughter loves to keep a bowl of this sev when she does her homework 🙂 All this salty, crispy, crunchy snacks like chakli, kodbaLe, mixture …. are her munching mates during her homework sessions.

interested in more snack items check this snacks
Prepare this simple easy to make snack for Navarathri gombe bagina, as offering to Shri Krishna or for Deepavali as well.

Ingredients for making Plain Sev:

• 1 cup kadle hittu / gram flour
• 2 tbsp rice flour
• little more than 1/4 tsp salt
• 1 tsp ajavana/omkaaLu /ajwain wash and soak it in 2 to 3 tbsp of water
• pinch of hing
• 3 tsp oil for the dough
• oil to fry
• chakli press with sev disc for making thin Sev

Method:

1. Grind soaked ajwain to fine paste, strain it to a bowl,
2. This should be around 1/4 cup water(om water + extra water)
3. Combine kadle hittu, rice flour , hing and salt in a bowl
4. Heat 3 tsp oil in a ladle, add it the flour and mix it with out adding water first
5. Then start adding the om water little by little until you get this soft dough,( I used 1/4 cup water)
6. heat the enough oil in pan on medium heat
7. Grease the chakli press and place the dough in the press (use the Sev disc to make the Sev)
8. Once the oil is hot enough( to check put little dough in the oil, it has to come up immediately,
9. now press the sev in circular motion (one round) as shown in the video
10. once the bubbles subsides flip it to the other side
11. Fry both sides.
12. the ompudi is fried on both sides(bubbles are subsided) remove it using a perforated ladle and transfer it onto a paper towel
13. Repeat the same procedure for the remaining dough.