Soak the Rice and Sabudana in water separately for 4/5 hrs. Grind them to a smooth paste. Add salt and keep it in at a warm place to ferment over night or for 6/7 hrs.
When ready to make - Take a portion of this batter in another bowl, add the chilli powder, hing, black till seeds, and required water and mix well. The consistency should be of little thinner to Dosa Batter.
Keep a vessel with water in which you can place the Thallu Vadam stand. Now pour a spoon full of this batter on the plates of Thallu vadam and spread it over the plate leaving space at the ends .
Arrange these plates in the stand and keep it in the vessel with water to cook. It will take 5 mins to cook. Once cooked remove and allow to cool.
With the help of knife remove each of the vadam from the plates and keep it in another plate. Drizzle Til oil over and serve hot .