Grind red chilli, hing and carom seeds together with little water. Filter it and keep it aside.
Make a small cylinder with the dough and put it inside the muruku maker. Heat oil, when the oil is hot, reduce the heat to medium, then press the muruku maker in a circular motion over the hot oil.(To check if the oil is hot, just drop a small piece of dough and if it comes to the surface immediately, then the oil is hot enough to make muruku/omapodi)
Once you have squeezed enough dough as in picture 3, stop pressing the muruku maker. Fry both sides until golden brown. Can you see bubbles in picture 3.
Once it is done, the bubbling noise stops. Omapodi is done. Remove it with a slotted ladle and strain it in a colander.
Repeat the same process for the rest of the dough.
After it cools, store it in an airtight container and enjoy.It has a self life of 10-12 days.
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