Rice sago vadam

Ingredients:

• Rice -2 cups (250 ml cup)
• Sago/ javvarisi-1/2 cup
• Water -4.5 litres
• Salt- as required

Method:

• Soak rice for 2 hours. Soak javvarsi in warm water for 2 hours.
• Grind rice in a mixer to fine paste,then add soaked sago in it and grind to fine paste.
• If you are doing it the previous day store in arefrigerator.
• Next day boil 4 to 4.5 litres of water and salt as required.
• Remove 1.5 litres of water and keep it aside.
• Now add the ground rice sago paste and mix well in a low flame till it boils and turns glossy.
• If it becomes little thick add the reserves hot water little and bring it to proper consosconsi.( Little thicker than dosa batter)
• Allow it to cool a bit.
• Either use plastic sheet   or dhoti to spread the vadams.
• Just pour 2 tbsp of batter per vadam.
• Allow it to sun dry. Next day peel it and dry again. It may require 3 to 4 days depending on the temperature of your place.
• Store in a air tight container and deep fry them when required.

Notes:

• Add very less salt as after drying it will be quite salty.