Thursday, July 14, 2011
2 cups white Sago
3-4 green chillies
salt to taste
2 tsp oil
10 cups water
Grind together green chillies & salt to a paste & set aside.
Boil 10 cups water in a vessel. Add 2 tsp oil, ground chillies & salt. Add the sago & cook till it is transparent.
Prepare this mixture at night. When the sago is transparent turn off the stove. The mixture will be watery. Cover the vessel & leave it overnite. This mixture will be thick in the morning.
Spread one spoonful at a time on a thin cloth or sheet of aluminium foil. Sun-dry completely. When half dry peel off carefully & flip to the other side till it has dried completely.
Store in an airtight container.