Sona masoori rice /Raw rice - 2 cup
Sago /Javvarisi/Sabudana - 1/4 cup
( Do not use nylon sago, use the white fat variety)
Salt to taste ( around 1 tsp)
Green chillies - 4
(ground to a fine paste)
Lemon - 1/2
Hing - 1/2 tsp
Jeera /Cumin seeds - 1 tsp
Water - 5 cups
Wash and soak rice and sago together in water overnight. Next take drain out some water and grind it to a very smooth thick batter.
Boil 5 cups of water in a heavy vessel when it starts to boil add the hing, ground green chillies paste, salt and jeera reduce the flame.
Now slowly add the ground rice/sago batter and keep stirring till thickens make sure they don't form lumps.
To check if its cooked wet your fingers and try to touch the hot cooked batter ( be careful) if its not sticking to your fingers then your batter is cooked and switch off the stove.
Squeeze the lemon into the batter mix well cover with a lid.
Once the batter is cooled put it into a murukku press with a star shape or 3 holes shaped plate and press it on a plastic sheet.
Dry them in sun for 2 to 3 days or till its crisp store it in a plastic container.
Deep fry these vadams in hot oil and enjoy.
a) Make sure you grind the batter to a smooth semi thick batter.
b) Water quantity may differ to 4 to 5 glasses depends upon the quality of rice.
c) If by mistake your cooked batter is loose don't worry just spoon them out on sheet and dry. Only the shape will differ.
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