In a mixing bowl, add sieved chickpea flour, rice flour, asafoetida, and salt.
Add hot ghee/vegetable oil and omam water. (Read notes below on how to make omam water)
Knead it to a smooth dough by adding water gradually. The dough should be a little soft and non-sticky.
Make a small cylindrical shape with the dough and stuff it inside the greased sev maker. Keep the rest of the dough covered with a wet cloth to prevent it from drying.
Heat oil in a frying pan, and when its hot, reduce the heat to medium, then hold the sev maker directly on top of the oil pan and squeeze it in a circular motion to make a big circle of Omapodi. Do not overcrowd.
Deep fry the Omappodi till it is crisp and bubble in the oil ceases. Fry both sides until golden brown. Do not break them while frying.
Take it out and place it on a paper towel to remove excess oil and allow it to cool.
Follow the same steps till you finish the dough.
After it cools down completely, store it in an airtight container, and enjoy it any time of the day.
You can break them or enjoy then as is. They can be added as toppings to snacks.