For most Konkani people among the Brahmin community, no meal feels complete without a handful or two of freshly deep-fried, crisp, spicy, yummy odis. In fact, odi is so delicious that you can enjoy a pile of rice and dali toye with no other accompaniment but just some onion odis (piyyava odi in Konkani) or garlic odis (losune odi). Odi can beat popcorn any day while you watch a film or game on T.V. They are easily digested as rice is the chief ingredient. Odis are gluten-free and lactose-free.
I often fill a large tin to the brim with odis and leave it on the dining table. My husband and I love to bite on them when having our tea, while my children seek no excuse to grab handfuls as they walk past. For wine lovers, odi is a treat between sips, each beautifully vying to enhance the taste of the other.
Traditionally, odi is prepared by grinding pre-soaked rice in the wet grinder, and then stirring it in a wide bronze vessel over a roaring wood fire until it has cooked and thickened enough to make small portions which are spread on the back of taro leaves and dried in the sun. Here I present you with a much easier version, certain to give you amazingly great odis.
Please do keep in mind that odis are to be made only on sunny days, preferably in 4 or 5 good sunny days (check up on your weather app) at a stretch. The better the drying, the finer is the quality and taste of the odi. Well-dried odis are completely dry with not a whisper of moisture in their cores. As soon as they dive into the hot oil, they become light, crisp and fluffy. The rice needs to be cooked the previous night and left to cool overnight. Do make, fry and enjoy this mouthwatering delight.
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