Omapodi

• Gram flour 500gm
• rice flour 3 tsp
• omam 2 tbsp
• salt to taste
• ghee 2 tsp
• asafoetida 1/2 tsp
• oil for deep frying

Soak omam for 1/2 hour and grind into a very smooth paste. Drain the water completely. Mix all the ingredients except oil. Add omam paste and mix well. Use this batter and omapodi mould and squeeze out the flour in boiling oil and turn over until fully cookd and crisp.