Omapodi/thick sev Recipe

Omapodi, a thick variety of sev, that can be had on its own or crushed and used for the south indian mixture as well. The name comes from omam, which means ajwain or carom seeds; in the olden days the ajwain was manually ground in the roller stone, silbatta (hindi) or ammi (in tamil). But to make it easier now, one can use the ready made ajwain water available in the market, or simply prepare at home by boiling some carom seeds in water and letting it cool down to room temperature before use.