Javvarisi ( sago) vadam

Ingredients:

• Rice flour -1/4cup+1tbsp
• Javvarisi-2 cups
• Green chilli -7 to 10 nos
• Salt-1/2 tsp
• Water -4+1 cup

Method:

• Wash and soak rice for 2 to 3 hours. 
• Spread them on a clean towel or dhoti and dry them under fan.
• Once rice is dried grind them in a flour mill.
• Soak 2 cups of sago/ Javarisi overnight.
• Next day boil 4 cups of water.
• Dissolve rice flour in 1 cup of water.
• Grind chilli and asafoetida in a mixer to fine paste
• When water comes to boil add chilli paste, and rice mixture.
• Stir well so there are no lumps.
• Cook for 3 to 4 mins in a low flame. When it starts to boil add soaked sago and mix well. When it reaches dosa batter consistency turn off the flame.
• Reserve 2 cups of hot water aside. If the vadam batter gets thicker add the reserved water and stir.
•  Let it cool for some time.
• Then on a plastic sheet or dhoti spread the batter 1 or 2 tbsp per vadam.
• Sundry them . Next day turn the vadams and sun dry them again. 
• Once it is completely dry. Store them in an air tight container and deep fry them as and when required.

Notes:

• If you can't remove the vadam from dhoti, sprinkle some water on the back side of dhoti and then remove vadam. 
• After adding javvarisi cook for 5 mins in low flame. The outer part of javvarisi should be transparent whereas the inner part should be white. So that after turning off the flame javvarisi will get cooked in the heat.
• If you cook javvarisi for a long time it would disintegrate.
• Quantity of green chilli is up to ones taste.
• Add very less salt.
• You can also try with store bought rice flour.