In a pan, dry roast ajwain/omam for 2-3 mins on low flame until warm. Add ½ teaspoon salt and grind it into a smooth powder. Add ½ cup water and blend smooth. Set aside.
In a bowl, add 2 cups besan/gram flour, ½ cup rice flour, red chilli powder, salt as needed and strain the ajwain/omam water. Add 2 tablespoon hot oil. Mix everything together. Add extra water as needed and knead into a smooth dough.
Take a big ball of dough and set it into the murukku press with the plate having tiny holes. Meanwhile, heat oil for deep frying. Once hot, set it on low flame. Press the dough into hot oil going around in a circle, for only one layer.
After 10-20 secs, flip it to the other side and fry until golden yellow on both sides. Carefully remove it from hot oil and strain the extra oil. Remove onto a paper towel. Repeat the process with rest of the dough.
Once Omapodi/Karapoosa has cooled down, store in an air tight container for upto ten days.
Video
Notes
Dry roasting and adding salt with grinding Ajwain/Omam helps in smooth grinding.
If you can make a smooth powder of ajwain/omam, no need to add water. Directly add it to the dry ingredients. But if there is even one ajwain/omam, it gets too difficult to press the dough.
Red chilli powder is optional.
The dough has to be tight and firm. If it is hard to press, add 1-2 tablespoon water. If the dough is too watery, it will absorb too much oil.
The temperature of the oil is very important. Once hot, put it strictly on low/medium flame. Frying Omapodi takes only 30-40 secs per batch. It has to be golden yellow and with hot temperature, it can turn brown too quickly.
Usually Omapodi/Karapoosa is crushed before storing/serving.