Baked Sev Recipe|Zero Oil Omapodi

Baked Sev Recipe|Zero Oil Omapodi

We couldn’t get enough coconut oil this lockdown and that’s when I had to find alternatives for oil-less recipes. After repeated experiments, I was able to succeed with Baked Sev Recipe|Zero Oil Omapodi for sev poori. Moreover many felt they needed zero oil healthy snack recipes for this lockdown. If you are a beginner in baking please read your manual and the healthy baking beginners guide before attempting to bake

Baked Sev Recipe|Zero Oil Omapodi

The definition of healthy foods changes from person to person. According to me consuming deep fry snacks in moderation which are made at home in coconut oil is very fine for active people. It becomes unhealthy when you munch on every single day after every meal and never get mobile the whole day. It becomes unhealthy for people with health conditions suggesting the usage of less oil. Deep fry snacks are not harmful for kids unless they are stuck to the sofa or eat them 24/7.

The recipe for the dough is from previous OMA PODi recipe only along with the images. It took me 5 batches to fix the right temperature and mode for the perfect sec. Please read completely till the end before the beginning.

Ingredients:

• Besan Flour/Kadala maavu-1 cup
• Rice Flour-1/4 cup
• Hot Oil/Butter-2 tbsp
• Water-As needed
• Salt-As per taste
• Ajwain Seeds-2 tsp

Baked Sev Recipe|Zero Oil Omapodi

Procedure:

1. Measure and keep all the ingredients ready.

2.Dry Roast ajwain/omam and crush it with a mortar pestle and soak in some water. 3. Take all ingredients except oil, water and sieve it well. 4. To this add ajwain water(filter it)/hot oil/butter and knead it to smooth dough(similar to idiyappam).

5. In the meantime preheat the OTG to 160 degrees Celsius

6. Line a tray with butter paper and use the press type to make straight (not crowded) sev on the tray.

7. Place in the preheated OTG and bake at 160 degrees C for 8 to 10 minutes. Please read the notes section.

8. By 8 the minute check for its doneness ( It is done if you find it dry). It won’t be crispy at this stage even if it is done. If it is still slightly sticky bake for 2 or 4 minutes. Don’t allow it to brown.

9. Cool it completely and then you will find it crispy. Repeat the same for the entire batch of dough.

10. Baked Omapodi / Sev is ready. You can break and store. Please be patient with every step

 

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Notes:

Don’t crowd the omapodi on the tray. It will hinder cooking.

Check once at 8 minutes for doneness. It should not be sticky. That is the right level.

When you take out it won’t be crispy but as it cools it would turn crispy.

My batch is 15 days old and it is all crispy till today.

Store it in an airtight container after completely cooling.

The time taken would differ between 8 to 12 minutes. (The strings you press, the size of the holes, OTG/Oven type all are contributing factors)

Please be careful while adding water or hot oil to knead. Add little by little, knead well.

Make omapodi immediately after making the dough. Otherwise, it will be very hard to press it.
You can add half a tsp of chilli powder too if you wish

Babies above six months can be offered this without salt.

This can be offered for babies above 6 months.

Avoid the salt for babies below one year.

Always have a word with your doctor before offering any new food to babies.

Please consider all family history of allergies before trying any new food.

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