Javarisi Vadam-Sago Vadam Recipe
Cook Time : 50 mins
Yields: 100 vadams
Recipe Category: Sidedish/Snacks
Recipe Cuisine: South Indian
Ingredients needed
Javarisi/sabudhana (mavu javarisi) – 4 cups
Water-2 + 18 cups
Green chillies- 12-14
Salt needed
Fresh Lemon juice- 2 tbsp
Hing- 1/2 tsp
Any plastic sheet for drying the vadams
Preparation
Buy sago specially sold for making vadams.
Add 2 cups of water to the sago, mix well and keep it in the refrigerator overnight.
Next Day –
The sago will be fluffy and would have swelled a little the next day.
Grind green chillies and salt needed (I used a little more than 2 tbsp of salt). Add 1/2 tsp of hing/asafoetida to it and mix well. Keep this aside.
Method
Put it back on flame and cook the sago on low flame until it becomes transparent. Keep stirring now and then to prevent the sago from getting burnt or getting stuck to the bottom of the pan. Keep 1 or 2 cups of warm water besides you. In case, if you need more water, you can add, as water differs according to the quality of sago used. The final mixture should not be too thick nor runny.
After that open the cooker and let it cool completely. (you can divide the mixture into 2 part and keep it under the fan for it to cool faster)
Once the sago mixture cools completely, add the chilli+salt +hing paste, lemon juice and mix well. Check for salt by tasting the mixture.
Spread a plastic sheet, take a tbsp of the mixture and drop it on the sheet. Dip your fingers in water and flatten it. It should not be too thick nor too thin. Repeat the same process for the rest of the mixture. Usually we do all this in the early morning hours on the terrace (motta madi) and come down around 8 am before the sun is very severe.
Let it dry in the sunlight the whole day. Flip it over to the other side and dry the next day also.
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| Deep fried Javarisi Vadams |
Variations –
You can make flavored and colorful vadams for kids. For light orange color, add a little tomato juice to the mixture. Grind tomatoes, filter it and add the juice.
For curry leaves flavor and green color, add a little curry leaves water to the mixture. Grind curry leaves with a little water, filter it and add the juice.
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Yummy n crunchy… Always wanted to try it… But due to less sun light, cannot do it…
Try oven drying at 50 deg C
How many hours to keep in oven? And how many days? Is it similar to sun drying? Can you give more details please?
perfectly made vadams.. great job!
Am waiting eagerly for summer here for making my batch of vadam,this sago vadam is my favourite.
Very lucidly explained. So much so that even a novice like me wants to give this a try! 🙂 – Deboshree
Thanks for the recipe !
The only question I have is how thsi could be done in a place with somewhat unreliable sunshine. I live in France and even though we have warm summers here in Strasbourg in the east, it would be get the kind of intense sunlight you get in south India. Can the dehydration process be done in an oven for instance?
Your recipes are a boon to chaps like me and I hereby fire off an imaginary 21 gun salute to you !
Cheers
V. Suresh
Strasbourg, France
Thank you so much Suresh. Glad you found my recipes useful.
About your doubt – we have to try the dehydration process in the oven and see. Here in South India is is unbearably hot now.
I use a dehydrator to do this here in US. Set dehydrator to 45 def and run in for a day
Is there a recipe for rice vadam (badiyan) instead of sago? If you have one, please let us have it. Thank you.
The amount described is not perfect, plz dont follow it viewers.
This recipe is 3 generations old. My mother, grandma everybody prepares it in the same way. In fact this recipe is just cooking sago, adding the spices and drying it in the sun. I do not know where you went wrong. The quantity of water might differ a little depending on the sago quality.
I agree, I've followed this recipe last two years & is same as how my mother guided me through too.
Padhu – planning this Saturday in Bangalore. Its so hot here that I doubt the vadams may even fry in my terrace!!
Followed the above steps and it came out well. First attempt for me. Thanks. Hope it dries well and gets fried properly.
very nice…..can we add green chillies + hing paste in the boiling water and then add sago…
No, add only when the sago mixture cools completely.
I am always fan of your receipes…can you post onion vadams which is done in rice paste…
Hi madam. I tried the recipe and after drying in the sun light it was hard and not able to take out from the cloth. And which cloth should I use for drying the vadam. Plz suggest me
Use plastic sheet as it is easy to remove the vadams.
Can u tell time taken to get cooked?
You have to cook until the javarisi turns transparent. Timings may differ.
It's useful to follow your tips
Excellent blog..keep up the good work and traditional recipes…step by step instructions are so well done
Mine don’t become big and fluffy when I fry them—why is that?
And can I soak it overnight without keeping it in the fridge?