If making plain sev, skip this step. For flavoring, add ajwain powder to half cup boiling hot water. Cover and keep aside for 5 to 10 minutes. Filter the water and use for kneading the dough. If you like green chili or garlic flavour, blend 3 garlic cloves or 3 green chilies and add to cold water. Strain and use only as needed.

To a large bowl, add gram flour, rice flour, salt, chili powder, turmeric and hing. Mix well.

Heat 1 tablespoon oil in a kadai until hot. Pour this to the flour.

Using a spoon mix it well. Then use your hand to incorporate the oil well to the flour. Rub the flour with your palms for a while to incorporate the oil evenly. Break up any lumps of flour and oil.

Add water only as required and make a non sticky dough. You can use plain water if you don't prefer the spiced water.

Heat oil in a deep frying pan on a medium flame.

Meanwhile grease the sev maker/ mould with little oil using a brush. Fill the dough in the mould. Fit the plate with the smallest holes to your sev maker.

Fill ⅓ of the prepared dough or as much to fill your sev maker.

Check if the oil is hot enough by dropping a small portion of dough. The oil is ready when the dough rises without browning.

Regulate the flame to medium. Press the mould gently over the hot oil in circular motion to release the dough in circular discs.

If you are a beginner, then grease a perforated ladle with little oil. Squeeze the dough on to the ladle and keep the ladle in the oil. Within a few minutes the sev will release on its own to to hot oil.

Fry the omapodi until crisp and golden. Remove them to a colander or kitchen tissue.

To make the next batch of sev, ensure the oil is medium hot and not too hot. If the oil is too hot they will burn. If the oil is not hot enough they will soak up the oil.

Cool all of the sev and transfer to air tight jars. I usually break them and store in separate containers so they remain crisp and fresh for longer.

Serve sev as a tea time snack or garnish your chaat snacks with it.