Dry roast 1 heaped teaspoon ajwain for 2 mins till nice aroma comes. Switch off and cool down.
Then add ajwain seeds to mixer jar along with little water say 1/4 cup.
Blend it well.
Then filter the ajwain water and keep aside.
To a sieve add 1 cup besan flour, 1/4 cup rice flour. Sieve it well, discard the remains.
Add 1/4 teaspoon turmeric powder, filtered ajwain water, 1/2 teaspoon hot oil, 1 tablespoon butter, required salt.
Mix this well first.
Add water little by little.
Mix well to form a soft slightly sticky dough. Make logs like this and keep it ready.
Grease the press with oil and then fill it with the dough till 3/4th.
Meanwhile heat oil - To check if the oil is hot, pinch a small piece of dough and drop it in oil if it immediately comes to top then the oil is ready. Press it in the preheated oil starting from the corners like a circle finishing it up in the middle. Press in concentric circles and only a thin layer.
Once it is cooked on one side turn over to other side and cook till bubbles(shh sound) ceases. Repeat this process for the rest of the dough. Finally break it and store in an clean dry airtight container.
Cook until golden and crisp. Use a slotted ladle to remove. Drain in tissue.
Repeat to finish. Finally break it gently then store.
Plain Sev or Omapodi is ready! Store in an airtight container.