Low Sodium Omapodi

Discover the wholesome crunch of Low Sodium Omapodi, a lighter twist on the beloved South Indian snack. Made with a blend of besan (chickpea flour) and rice flour, this recipe features the warm, earthy flavors of caraway seeds, turmeric, and a hint of red chili powder, all enhanced with a low-sodium seasoning alternative. Perfectly crisp and delicately spiced, these golden strands are deep-fried to perfection and make for a guilt-free savory treat. With its reduced sodium content and easy preparation, this snack is ideal for health-conscious food lovers or those adhering to a low-sodium diet. Serve it as a tea-time snack, a festive favorite, or a pantry staple for mindful munching, and enjoy its irresistibly light and crunchy texture!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 cups Besan (Chickpea Flour)
• 0.5 cup Rice Flour
• 1 teaspoon Caraway Seeds (Ajwain)
• 1 teaspoon Red Chili Powder
• 0.25 teaspoon Asafoetida (Hing)
• 0.25 teaspoon Ground Turmeric
• 0.5 teaspoon Salt Substitute or Salt-Free Seasoning
• 1 cup Water
• 1 tablespoon Oil
• 0 for frying Vegetable Oil

Directions

Step 1

In a mixing bowl, combine besan, rice flour, and caraway seeds. Mix well to ensure even distribution of the caraway seeds.

Step 2

Add red chili powder, asafoetida, ground turmeric, and your choice of salt substitute or salt-free seasoning to the flour mixture.

Step 3

Add 1 tablespoon of oil to the dry ingredients and mix well with your hands to achieve a crumbly texture.

Step 4

Gradually add water, a little at a time, while kneading the mixture to form a smooth and non-sticky dough. The dough should be firm but pliable.

Step 5

Heat vegetable oil in a deep frying pan over medium heat. You want enough oil to allow the omapodi strands to float freely.

Step 6

Grease a murukku press or a piping bag with the fine nozzle attachment with a little oil and fill it with the dough.

Step 7

To test the oil temperature, drop a small piece of dough into the oil. If it rises steadily to the top, the oil is ready.

Step 8

Carefully press or pipe the dough in circular motions directly into the hot oil, ensuring they do not overlap too much.

Step 9

Fry the omapodi until they turn a golden yellow and the bubbling of oil ceases, indicating they are crispy and cooked through. Ensure to turn them gently if needed.

Step 10

Remove the omapodi from oil using a slotted spoon and drain on a paper towel-lined plate to remove excess oil.

Step 11

Repeat with the remaining dough, adjusting the dough texture with a few drops of water if it becomes too dry.

Step 12

Let the omapodi cool completely before storing in an airtight container. Serve as a snack or part of a festive meal.

Nutrition Facts

Serving size	(679.3g)

Amount per serving	% Daily Value*
Calories	2158.0

Total Fat 123.3g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat 60g
Cholesterol 0mg	0%
Sodium 163.7mg	0%
Total Carbohydrate 205.3g	0%
Dietary Fiber 27.4g	0%
Total Sugars 24.2g
Protein 59.9g	0%

Vitamin D 0IU	0%
Calcium 154.3mg	0%
Iron 13.8mg	0%
Potassium 2175.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 11.0%

Carbs: 37.8%