Javarisi Vadam-Sago Vadam Recipe-Sabudana Vadagam-Vathal

The most easiest of all vadam recipes is sago/javarisi vadam. Every summer my aunty (perima) who is an expert in making vadams and vathals used to make variety of vadams but I never bothered to learn from her. Her methods are easy and her recipes never fail. I learn’t this from her years later. It is better late than never, isn’t it? These vadams can be had as evening snacks, can be served as a side dish for sambar sadam, all South Indian Variety rice and even rasam sadam. The advantage of homemade stuff is that they are economical, we can be sure of the quality of ingredients used and we get the happiness that we have prepared it. Today we will learn how to make javvarisi vadam following this easy recipe.

Javarisi Vadam-Sago Vadam Recipe

Prep Time : 10 mins
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 

Take a heavy bottomed vessel or preferable a cooker, boil 18 cups of water. Add 2 tsp of oil to the water.

When water comes to rolling boil, remove from flame, add the sago gradually with one hand and keep stirring with the back of a wooden ladle with your other hand. If possible, ask someone in the house to add sago while you can stir it continuously.

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.

Once cooked, remove from flame, close the cooker, put the weight and let it remain for 30-40 minutes.

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.

On the 3 day, transfer everything to a big bamboo tray (muram) or plate and dry it well the whole day. Store it in an airtight container and deep fry in oil when required.
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.

Note – You will get more than 100 vadams if you make it smaller in size. I suggest that you make small sized vadam as it is easier to fry and needs less oil. If you are trying it for the first time, try it with less quantity, once you are confident, you can make it in bulk.

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    View Comments (24)

    • Yummy n crunchy... Always wanted to try it... But due to less sun light, cannot do it...

    • 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.

    • Is there a recipe for rice vadam (badiyan) instead of sago? If you have one, please let us have it. Thank you.

      • 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...

    • I am always fan of your receipes...can you post onion vadams which is done in rice paste...

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