Crush the Omam / Ajwain using a motor and pestle.Transfer it into a bowl and add warm water and let it soak for 15 minutes. Strain the water and keep aside.
In a bowl, take the ragi flour, rice flour, besan.Add salt, chili powder and asafoetida powder and mix. Now add hot oil and mix carefully. Using the ajwain flavored water knead to a smooth non sticky dough.
Heat oil in a pan for deep frying. Fit a murukku press with omapodi plate and grease the press. Take a ball of the dough in the murukku press .
Press the omapodi directly into the oil.Fry till crisp. Remove from oil and repeat for the remaining dough.
Fry the curry leaves till crisp.Drain and keep aside.
Once the omapodi has cooled, add the crunchy curry leaves and serve / store in air tight containers.