Finely powder carom seeds using mortar and pestle. Dissolve asafoetida in a teaspoon of water and Keep them aside.

Sieve the chickpea flour and rice flour. Add them in a large bowl along with turmeric powder, salt, red chilli powder, asafoetida and carom seeds powder. Give a quick mix.

Heat 3 tsp of oil in a pan and add it to the flour mix. Now adding water little by little, mix the flour with all spices to make soft sticky dough.

Now take a lump of dough and fill it in to idiyappam press. Heat a heavy bottom wok adding cooking oil to deep fry the plain sev.

When the oil is heated enough (you can check it by dropping a pinch of plain sev dough, if it raises to the surface immediately then the oil is ready) press the plain sev directly in to oil in circular manner. You can press as concentric circles, if your wok is wide enough.

When the sizzling sound ceases, turn the sev to the other side and remove it from oil after few seconds.

Drain them on kitchen tissue. Repeat the process with rest of the dough. Let them cool down to room temperature, break them and store in airtight container.

Diwali snack Plain sev is ready, you can top it on upama, mixture, boondi and enjoy.

Be careful while adding water to flour to make the dough. If the dough is too thin, sev tend to drink lots of oil. If the dough is too thick, it will hard to press.

If you are making plain in large quantity, keep the dough covered with damp cloth. Otherwise the the dough becomes dry. You can sprinkle some water if the dough gets too dry.

While deep frying, do not let the plain sev to turn brown.

The plain sev, being very thin tend to brown soon. So as soon as the sizzling sound stops, you have to remove it from oil.