Soak rice and sago together overnight. Grind the two into a very smooth paste with little water, chilli and salt.
Boil 3 cups of water in a heavy bottomed vessel and add jeera and ground rice paste to it with constant stirring. Cook in medium flame constantly stirring with a spatula until it gets cooked and thick.
Wet your hands and choose a plate with your choice of shape.
Spread a clean white cloth and sprinkle some water. Fill the press with the prepared koozh. Squeeze into straight lines and repeat the process to finish the koozh. Dry it in the sun.
Overnight, dry it under an electric fan. You will be able to peel the next day morning. Peel and dry it in sun.
After you peel keep the semi dried part facing up. Sun dry for 5 days or until crisp dry.
Once dried, transfer to an air tight container to store and deep fry when needed.
Drain in paper towel and serve.
Fry and test in oil one or two koozh pieces. If its full crisp then its done, if its chewy in the mid and sticks to your teeth, then its not dried. Dry for few more days in hot sun.