• Dry roast the carom seeds on a dry pan.
• Let this cool a bit.
• Grind to a fine powder.
• Sift this powder to get the fine powder and set it aside.

To make the dough

• Into the mixing bowl, add the chickpea flour, rice flour, salt, asafortida, turmeric powder and red chilli powder and mix well.
• Add the omam ( ajwain) powder.
• Mix and set aside.
• Heat the oil till it is sizzling when you drop a pinch of flour into it.
• Pour this hot oil into the mixed flour.
• Use a spoon and mix the oil well into the flour mix.
• Carefully bring together the dough by sprinkling water a little at a time.
• Once the dough is smooth and a bit more smoother than scone mix, set it side for 5 minutes.
  

to fry the omapodi

• Set the oil to heat in a deep fryer to about 350 degrees.
• Prep the extruder ( murukku maker) with the plate that has the thinnest holes. and lightly grease the inner surface of the extruder.
• Make small balls of the dough and place in the murukku maker or extruder
• close the lid.
• Add a pinch of the dough to the deep fryer to test it. if it sizzles right up the oil is ready.
• Press in the chickpea batter into the hot oil till the oil surface is fully covered.
  
• Remove and reset the dough in the extruder.
  
• Shake the basket to release the sticking bits of dough.
• As the omapodi stops bubbling, remove it and place it on a plate to cool.
• Crush the noodles into smaller bits when cool and store in air tight containers.
  
• The omapodi is now ready to be served.