Mix all the dry ingredients together, besan carom seeds, red chili, and asafoetida, and mix it well.
2. Add the water slowly to make a soft and smooth dough. The dough is very sticky, I used a spoon to mix the dough in the beginning. Then grease the palm with oil and knead the dough.

Greased sev maker with attachment. Place enough dough to fill the cylinder of the sev maker and close. On another side, heat the oil in a frying pan on medium heat, the frying pan should have about one inch of oil.
4. Oil should be moderately hot, Note; when you place a little piece of dough oil should sizzle and dough should come up slowly without changing color.
5. Now hold the sev maker over the frying pan, press the handle, sev will start coming out in to the oil.

As you complete one circle stop. Fry both sides till they become light golden brown, and oil will stop sizzling. Sev is ready. Remove it using slotted spoon.
7. Take them out over a paper towel-lined plate. And continue the same process for remaining dough.
8. Let the sev cool completely, as it cools you can keep sev shown in the picture
9. Sev is ready to serve and eat