Moongdal Omapodi

As i told earlier, i prepared this wonderful looking crispy sev with yellow split moongdal for my Diwali celebrations,unfortunately i couldnt able to post it immediately..This omopodi goes for freshly grounded moongdal flour which can be prepared very much easily at home, just dry roast split yellow moongdal and grind them as fine powder, sieve the flour and store in air tightened box for further use,apart from it the preparation process goes as same as usual omapodi..Needless to say that these crispies are quite addictive, with a wonderful ajwain flavour this crispy sev tastes super fabulous and crunchy munchy..We couldnt stopped munching them, just loved it..Sending this tremendous crispy beauties to my own event CWS-Mung/Moongbeans..

1cup Moongdal flour
1/4cup Gram flour
2cups Rice flour
1/4tsp Asafoetida powder
1tbsp Ajwain seeds
Salt
Oil for deepfrying

Soak the ajwain seeds in a cup of warm water, grind as fine paste and strain the ajwain water, take the  moongdal flour,gramflour, rice flour, asafoetida powder,salt in a large bowl, gradually add the ajwain water and knead as a soft and stiff dough..

Heat the oil for deepfrying, meanwhile take the murukku press with the omapodi nozzle, take enough dough in the murukku press and press directly to the hot oil.. fry the omapodi on both sides until they turns golden brown.

Drain the excess of oil with a paper towel and arrange in a an air tightened box..

Enjoy with a cup of coffee or tea.