Keropok Sagu Biji

Makanan tradisi kaum India, biasanya dijadikan hidangan sampingan 

dengan nasi, umpama papadom.

You need :
2 cawan sagu biji
3 biji cili hijau
1 sudu teh jintan putih
3 sudu teh bijan yang dah disangai
1 sudu makan minyak kepala
garam secukupnya
Method :
Wash the sago well in warm water darin the wataer and just leave it for an hour. After one hour pour in half a glass of water to it and keep it to soak for overnight. By morning the sago will be swollen and nicely soaked.
In a big pot take some oil and put in the cumin and the green chillies. Saute for some time but take care that u dont burn it. Now, add the the soaked sago to the pot and mix well. Add around 5 glasses of water to the pot. Add the salt,(put a bit lesser than u normally do..) and coconut oil to the pot and bring to a boil. When its done add toasted sesame to the batter and mix well. Cool it to room temperature. The batter has to become a bit thick, and the sago should cook well. The batter shouldn't be runny. But also remember that the batter will become very thick after it cools down, so be a bit judgemental about when to remove ur batter from the flame. If it thickens a lot, just add a bit of water and heat it for 5 minutes.

Next spread a nice clean plastic sheet in your table. Remember and then pour a spoonful of batter on the plastic sheet in a pattern and make small circles. Let it dry for a day or 2 until the surface of the vadam dries up. Once its done peel it and flip it to the other side and let the other side dry up well. Once the kereopk are dried up and are not any more soft or sticky remove them and keep it on a plate and keep it under the sun for 1 whole day.  Deep fry.