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Rice crisps


1kg rice   1/4tsp asafoetida
200 gms sago  salt to taste
150 gms green chillies


* Soak the rice for 6 hours and grind to a fine paste
* Boil the sago in just enough water till half cooked.
* Add the rice paste and cook till soft.
* Grind green chillies ,asafoetidda and salt to taste.
* Add to the cooked sago and rice batter. Cook for another 15 to 20 minutes or  till the dough does not stick to the weet fingeer.
* Take out and cool.Spread a sheet of cloth and make vadams of different shapes in a chakli or murrukku or a sev mould.
* Dry in hot sun for 2 days and store in a tight tins.
* Deep fry in hot oil whenever needed.Drain and serve.

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