• Soak Ajwain in ½ cup water for an hour. Grind the soaked ajwain with 1 cup of water and strain. I used half cup of water first, grinded, strained and again added another ½ cup of water to the ajwain pulp and grind again, strain. Throw away the remaining pulp.
• Take both the flours, salt, hing in a wide bowl and whisk well to get a uniform mix. Rub butter into the flour. Now add the ajwain/omam water to the flour and make a soft dough.
• You will be needing a Murukku press withidiyappam/Omapodi Mould. Divide the dough into 4 to 5 portion.
• Heat oil in a heavy-bottom pan/kadai.To check, whether the oil is ready to fry, add a drop of dough to the hot oil, if it sizzles up immediately, then it is ready to fry.
• Take a portion of dough into the press, press it directly onto the hot oil. Make concentric circles in the oil. Try not to overlap.
• Let it cook on both sides until sizzle seizes. It takes very less time to cook. While it is cooking, keep the press ready with next set of dough.
• Remove the omapodi using a slotted spoon from the oil, drain it on a kitchen towel. Let it cool completely, then store it in an air-tight container.  Stays good for 2 weeks, but i assure you it is such an irresistible snack and won't stay for such long time!!! :) 

Important Tip

• The dough might turn a bit dry and difficult press in the process of making this. So, always keep ½ cup warm water by your side. Everytime you fill the press, sprinkle 2-3 tablespoon of water to the dough portion and knead it a bit, make it soft and put it in the press, this way it will be easy to press it in the hot oil.