In a mortar and pestle add ajwain and salt.

Grind this roughly so that ajwain will bring out a nice flavour.

You can add 1 tsp of cumin seeds instead of ajwain seeds.

In a bowl add gram flour, rice flour, ground ajwain seeds salt mixture, asafoetida, red chili powder, 1 tbsp hot oil.

If you like, add 2 tsp of garlic paste.

Add water and make a pliable dough.

If you want you can use thenkuzhal achu and squeeze into hot oil.

But traditionally sattur sevu, is made by pressing the dough on a perforated ladle.

I wanted to try this method for a long time, have seen my grandmother doing this for making kara sev.

Take a portion of dough.

Place it on a perforated ladle.

Heat oil in a pan for deep frying, once it is hot lower the flame.

Keep the perforated ladle on the top of the oil, little closer to the oil pan.

Using your palms, press the dough.

Alternatively, you can use a spoon and make a round circles as how we do for boondi.

The sev pieces will fall into the oil on it own.

Ensure the dough is not too tight. Let this be soft and pliable.

Now bring the heat to medium and cook the sev.

These tiny pieces will get cooked so fast.

Cook on both sides and take out from the oil.

Repeat this for the rest of the dough.

Sattur sevu is ready.

Store this in an airtight container and enjoy.

This stays good for 10 days in an airtight container.