In a mixing bowl, add the besan, rice flour, salt, melted butter, red chili powder and hing. Add water little by little to form a soft dough. Neither too stiff nor too soft, just the chapati dough consistency.
Grease the sev maker with some oil and fill it with dough.
Heat oil in low medium heat and when it is heated, directly press the sev into the oil.
Fry on both sides till the bubbles disappear. It won't take long time for this sev to fry. Maybe a minute or two will be sufficient.
Cover the remaining dough till you finish frying the dough in the sev maker.
Crush the sev after frying with your hand. Allow it to cool and store in air tight container for a week.