Rinse the sago twice just to remove the impurities not more as we need to retain the starch
Soak the sago with 1 cup of water overnight or for 4-5 hours
Furthermore add 1/4 cup water and cook it in a separator for 2-3 whistles; let the pressure subsided naturally
In a small mixie jar add green Chilli, hing, salt and little water and grind. Strain the green Chilli water and keep aside
Let the cooked javvarisi cool completely. Grind it into a fine mixture
Keep parchment paper/ cabinet liner or plastic sheet ready
In a wide heavy bottomed pan add 2 cups of water and let it boil
Once Water starts to boil add green Chilli water and let it boil
After the water comes to boil simmer the flame
Add rice flour little by little and mix well to avoid lumps
Dough comes together as a mass. If required sprinkle some water
Add the ground javvarisi and cook; stir well to avoid lumps
Mix well cook till the dough becomes non sticky
After the dough is cooked cover for 5 mins and keep the flame in lowest setting
Switch off and let it cool down a bit
Add lemon juice and mix well
Take a murukku achu and put your desired shape and keep it ready
Grease it with little oil and add dough
Press it and leave some distance in between
Finish the entire batch and let it get dry in hot sun
It is extremely sunny day after few hours (3 or 4 hours) you could easily flip the vadam
Flip gently if it is coming easily do it for the entire batch but if it is difficult to flip wait for the Vadam to dry further
Let the Vadam be in sun till the sun set. Keep the Vadam inside during the night
Next day again dry the Vadam and flip around the noon for even drying
Repeat this process till the Vadam is completely dry
Depending on the weather it takes 3 or 4 days for the Vadam to dry
After the Vadam is completely dry store in a airtight container
Fry the Vadam in hot oil and flip for even cooking
Alternatively microwave with little brushed oil