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Wednesday, January 30, 2008

Omappodi

- 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, salt, 2 tsp ghee and 1/2 tsp asafoetida and 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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