I prefer using hot oil as the sev remains crisp. But use either ghee or softened butter.
Always start kneading the dough after you have put the oil for heating in a pan, this way the omapodi or sev will maintain the golden yellow color instead of darkening.
Make sure that the temperature of the oil in uniform and not over hot. Else the sev will darken.
Always store in an air tight container or preferably a zip lock bag to maintain the freshness and crispness.
I do not use turmeric powder for making omapodi, hence given it as optional.
If you do not have the flours in hand, you can also use the ready made bajji bonda mix from the shops for making, but since the addition of chili powder is high in them, the omapodi will be a bit dark orange or red in color instead of golden yellow.
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