Raw rice 5 cups
Sago 1 cup
Lemon 2 no
Salt 1 hand
Jeera 4 tbsp
Hing 2 tsp
Grind sago in mixie coarsely. Then give both rice and sago to the flour mill and grind finely.
Cool the flour by spreading in a newspaper.
Grind green chillies, salt with lemon juice.Add water if needed.
The ratio of water is for each cup of flour add 2 cups of water. Boil the required water with hing.Take 2 cups of water and keep aside.Switch off the gas and add the chilly paste and mix well.
Add the flour and mix well with the bottom part of "matthu" without ant lumps.Now keep this mixture in low flame and cook for about 10 mins, stirring often.
When the batter is cooked add jeera and give a final mix.Check for salt.
Use the star shape and press in murukku maker in plastic sheets or clean dhoti.
Dry in sun for 2-3 days.
Fry in hot oil and serve for lunch items or can be had as a snack.
Use 10 ltr pressure cooker as the mixture will start bubbling and spill outside. If you add jeera in the first, the vathal will not be white in colour.The water which we kept aside can be used if the flour absorbs too much of water.