Soak omam for 1/2 hour and grind into a very smooth paste.

Drain the water completely.

Mix gram flour 500g

rice flour – 3 tsp

omam paste 2 tsp


2 tsp ghee

1/2 tsp asafoetida

mix well.

Use this flour and omappodi achu (very small holes) and squeeze out the flour in boiling oil and turn over until fully cooked and crisp.

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