Make a check list of ingredients. Keep them close to your working space. Keep the muruku maker ready

Slightly fry rice and besan flours in a kadai (vaanali in Tamil) with butter about 2 min. I use an iron vaanali (kadai) over medium heat. In a bowl big enough to make the dough, mix all flours with rge spices -- chilli powder, Asafoetida, sukku, ajwan, turmeric, pepper, cumin powders, baking soda, mix them. Salt to taste. Add ¼ c hot oil. This would make the sev crisp. Add water little by little to make the dough. Use your fingers for making the soft dough. Set aside for 30 min.

Grease the inside of achu (murukku maker). Use the little plate with 3 SMALL holes, Fill up ¾ of it with the dough.. Here you have a choice. You can directly press the achu over hot oil to make the sev Alternatively, you can grease a jalladai Karandi (Tamil, it has holes for oil to drain). Make the sev over it, and then place it in oil. Sev will slide into the oil. As the thread like sev comes out of the achu, you can break it with your fingers or you can make just one and slide it into oil

You will see bubbles in oil while frying. After a couple of minutes, turn over. While frying, using the Karandi, slotted spoon, rotate sev inside the oil for even frying. When bubbles subside, SEV is ready to lift. The whole process may take about 5 minutes. Drain excess oil from SEV on a paper towel. Paper towel will remove the excess oil from the surface of sev.

Break the big sev into pieces. aromatic crispy tasty kara sev is ready to taste and share. You can store deep fried crispy SEV in an air tight container at room temperature over a week or so. Enjoy the crispy savoury tasty Sev with tea.