Gram flour (besan)
Carom seeds (ajwain)
1 lemon size ball
Grind ajwain to a very fine paste. Mix along with besan, rice flour, butter, salt and enough water to form a soft dough. Heat oil in a pan.
Take a small quantity of the dough and press through an ommapodi mould directly into oil.
Cook on a moderate flame till done. Cool and store in air tight tins.