Sago(Javvarisi) - 1 cup
Water - 7 cups
Green chillies and salt paste - as per taste
Butter milk - 1 cup (optional)
Oil- 2 tsp.
Wash sago and keep aside.
Pour 7 glasses of water in a heavy bottomed vessel and boil it. Add 2 tsp. oil (this prevents the sago from sticking to each other), sago and chilli-salt paste (I used 2 chillies for a cup of sago). Let it boil until the sago becomes transparent. Add a small cup of buttermilk (The vadaam will be white in colour while frying).
Prepare the mixture in night and spread the vadaam in the morning. The mixture will be watery but in the morning it will become thick. Spread a plastic sheet in mottai maadi (open terrace) and pour the mixture with a spoon to a round shape. Dry in hot sun for two to three days until dry and store in an air-tight container. Deep fry in oil when required.