Akki PeNi

Ingredients- 
Idiappam Rice Powder( Very easily available in stores, preferably white)- Washed, dried and finely powdered rice flour
Sabakki Powder

The first two ingredients in the ratio of 1:4, ie use 1 cup of Sabakki flour for 4 cups of Rice flour.

Water- For 1 cup of flour, use 1 1/2 cups of water
Salt- To taste( approximately 1 Tsp for 1 cup flour)
Asafoetida- a big pinch
Oil- 1 Tbsp

Method- 
Boil the water in a thick pan. Add the salt. Dissolve the asafoetida in the water and add the oil. Add the flour mixture in batches and keep stirring to avoid lumps getting formed. Cook the rice flour completely till it forms a ball with absolutely no lumps. Turn off the heat. Keep the dough covered at all times. Oil a Chakkali press and use the medium sized Sev maker.
The next step has to be done quickly, because the dough becomes very tough to press as it cools. Press small idiappams of dough on a clean plastic sheet. Dry well in the sun. Store in airtight containers.

The PeNi can also be flavored with a fine paste Green chilies and Coriander. Add the paste to the water before adding the rice flour.

Sabakki HappaLa

Ingredients- 
1. Sabakki- 2 cups
2. Green Chilies- 1 cup( Or more, depending on how spicy it needs to be)
3. Coriander leaves- 1 small bunch
4. Asafoetida-1/4 Tsp
5. Salt- To taste
6. Buttermilk- 1 Cup(optional)

OR

1. Sabakki- 2 Cups
2. Jeera- 4 Tsps
3. Green Chilies- 1 cup( or more)
4. Asafoetida- 1/4 Tsp
5. Salt- To Taste
6. Buttermilk- 1 Cup (optional)

Or experiment with other flavors like finely chopped Onions or Dill or Tomato paste or Spinach paste. The possibilities are limitless.

To make-
Soak the Sabakki in water overnight. Drain out all the water from the mixture. Add about 6 cups of fresh water and cook on a medium flame, stirring continuously. Make a coarse paste of the chilies, coriander leaves and asafoetida without much water. When about 80 percent of the Sago has turned transparent and the mixture has thickened, add the Chili paste, salt and the buttermilk. Keep cooking the mixture till all the sago has turned completely transparent and gooey. The consistency of the liquid should not either be very runny or very thick. The perfect consistency is similar to that of idli batter, so that when the paste is poured using ladles, it does not spread too much.

Sun Dry the Sabakki Ganji on a thick plastic sheet for a couple of days till they are completely dry. Store in an
air tight container.