Javvarisi Vadam Recipe | Sago Vadam Recipe

Javvarisi Vadam is crispy fryums prepared by sun drying cooked sago or javvarisi in porridge consistency and deep frying it in oil. Javvarisi Vadam is a great side for rice meal and could be relished as a snack. Learn to make Javvarisi Vadam with the help of step by step pictures.

Making javvarisi vadam is one of my dreams come true. Actually when I planned to make(post) vadams for this summer, this sago vadam was the first on list but due to ease I choose killu vadam and made it first. Killu vadam was just like a child’s play for me as it was not tiring also didn’t have any risk factors involved even as a first timer.

About Javvarisi Vadam

Javvarisi Vadam is made by cooking sago with flavors then pouring it in discs, sun drying it well then deep frying it as and when needed. It can made and stores for yealy consumption. So try this homemade fryums and store it.

Actually sago vadam making is easy but drying up made it look like a big process to me – drying in the corridor for 2 hours then shifting the sheet to the balcony for sunlight(8AM – 12AM) then in the evenings drying it under fan till night and then while going to bed storing in a airtight container, this was the schedule for me for the past 5 days. But today when I fried one vadam it puffed up so big and looked beautiful, made me feel it is sure worth the effort.

I am making sago vadam for the first time, even amma has not tried her hands making this. So when she tasted and said it is perfect, I was proud and as a add on hubby said it doesn’t not stick to the teeth sure far better than the store bought ones, I couldn’t hold myself I was flying. Making stuffs homemade is not only economical , but quality is assured.  I got this recipe hear say from my friend and it worked like a charm, sure a keeper and yes that justifies the post here.

Javvarisi Vadam Ingredients

• Sago – Choose the bigger variety white sago which we use for making upma. Do not use nylon sago.
• Buttermilk – Just mix curd with water, whisk it well and add it.
• Green chilies – Green chilies is made into a coarse paste and added.
• Hing – Hing is added for flavor and aids digestion
• Rock salt – Salt is added for taste.

Similar Recipes

• Aval Vadam
• Koozh Vadam
• Rice flour Vadam
• Wheat flour Vadam
• Rice Koozh Vadam

How to make Javvarisi Vadam Step by Step

1.Soak sago in 2 cups of water for 2 hours. Stir in between as some variety of sago dissolves in water so keep checking every now and then. You can see sago grown bigger in size absorbing most of the water. Now in a thick heavy bottomed vessel(I used my big pressure cooker) boil 5 and 1/2 cups of water, when the water starts to boil transfer soaked sago mixture. Keep stirring to avoid sago sticking to the bottom of the pan.

2.Soak sago in 2 cups of water for 2 hours. Stir in between as some variety of sago dissolves in water so keep checking every now and then. You can see sago grown bigger in size absorbing most of the water. Now in a thick heavy bottomed vessel(I used my big pressure cooker) boil 5 and 1/2 cups of water, when the water starts to boil transfer soaked sago mixture. Keep stirring to avoid sago sticking to the bottom of the pan.

3.Mix well then add lemon juice. Now divide the mixture into 3 equal parts and add desired colors. I made pink, green and white(no color). Mix well.

4.Spread a clean white cloth or a plastic sheet under sun. And now start spooning the mixture. Using a small ladle/spoon, pour the sago mixture on the sheet to make small circles as shown below. Finish off the sago mixture by spooning them into small circles. After 1 day of drying peel them off carefully without tearing it, turn over to other side to get it dried.

5.Let it dry until the vadams become firm and not flexible. Then store in airtight container and whenever you need the papad Heat oil – Check by putting a small piece of vadam, if it pops up immediately then the oil is ready to fry vadams. Fry the vadams until the shh sound completes.

Serve with any variety rice or with rice and sambar.

Expert Tips

• Use white sago which we use for upma. Don’t use nylon sago variety.
• Don’t make the porridge very thick as after cooling it thickens further so switch off accordingly. For the sago mixture to reach the porridge stage it roughly takes around 10-15 minutes.
• You can even add a teaspoon of jeera for extra flavour.
• It keeps well for almost a year in room temperature, store in a clean airtight container.
• You can use a plain white cloth or plastic sheet for drying the vadams. Make sure you don’t have any wrinkles in the sheet / cloth so the shape comes out well. Mine had wrinkles as it was an old sheet wrapped and kept, I couldn’t avoid it.
• If you are making for the first time just like me then I recommend making in smaller quantity, then you can make it in bulk and store it.
• While adding lemon juice, strain the seeds and add only the juice.
• Spoon small circles, I felt mine was a little big so after frying, the vadams were so big as you can see.
• In total I dried it for 5 days to get it dried completely.
• If you are drying it in open terrace under direct sunlight then it will get dried in 2 days.
• You can test fry 1 or 2 vadams and check. After deep frying if its crispy fully then the vadams are done you can store in airtight container. If it sticks in between your teeth and is chewy then it needs more drying. Dry for few more days in hot sun.
• Adding colors is purely your choice, As I am trying this for the first time I wanted to play with colors. If you want natural colors then grind tomatoes and add it to the mixture to get a orange color and grind coriander leaves for green color and beetroot for pink color, turmeric powder for yellow color.
• Oil should be hot, test one vadam if it comes up(raises) immediately after its dropped then its the right heat you need.

Serving and Storage

Sago Vadam keeps well at least for a year without refrigeration. In fridge it stores well even for 2 years.

If you have any more questions about this Javvarisi Vadam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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Javvarisi Vadam Recipe | Sago Vadam Recipe

Javvarisi Vadam is crispy fryums prepared by sun drying cooked sago or javvarisi in porridge consistency and deep frying it in oil. Javvarisi Vadam is a great side for rice meal and could be relished as a snack. Learn to make Javvarisi Vadam with the help of step by step pictures.

Cook Time15 minutes mins

Drying Time3 days d

Total Time3 days d 15 minutes mins

Servings35 vadams

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup sago
• 1/2 cup thick sour buttermilk
• 2 cups + 5 and 1/2 cups water
• 5 green chillies
• 1/2 lemon
• 2 drops in each color food colors
• 1 generous pinch hing
• 1 teaspoon rock salt

Instructions

• Soak sago in 2 cups of water for 2 hours. Stir in between as some variety of sago dissolves in water so keep checking every now and then. You can see sago grown bigger in size absorbing most of the water. Now in a thick heavy bottomed vessel(I used my big pressure cooker) boil 5 and 1/2 cups of water, when the water starts to boil transfer soaked sago mixture. Keep stirring to avoid sago sticking to the bottom of the pan.
• Soak sago in 2 cups of water for 2 hours. Stir in between as some variety of sago dissolves in water so keep checking every now and then. You can see sago grown bigger in size absorbing most of the water. Now in a thick heavy bottomed vessel(I used my big pressure cooker) boil 5 and 1/2 cups of water, when the water starts to boil transfer soaked sago mixture. Keep stirring to avoid sago sticking to the bottom of the pan.
• Mix well then add lemon juice. Now divide the mixture into 3 equal parts and add desired colors. I made pink, green and white(no color). Mix well.
• Spread a clean white cloth or a plastic sheet under sun. And now start spooning the mixture. Using a small ladle/spoon, pour the sago mixture on the sheet to make small circles as shown below. Finish off the sago mixture by spooning them into small circles. After 1 day of drying peel them off carefully without tearing it, turn over to other side to get it dried.
• Let it dry until the vadams become firm and not flexible. Then store in airtight container and whenever you need the papad Heat oil – Check by putting a small piece of vadam, if it pops up immediately then the oil is ready to fry vadams. Fry the vadams until the shh sound completes.
• Serve with any variety rice or with rice and sambar.

Notes

• Use white sago which we use for upma. Don’t use nylon sago variety.
• Don’t make the porridge very thick as after cooling it thickens further so switch off accordingly. For the sago mixture to reach the porridge stage it roughly takes around 10-15 minutes.
• You can even add a teaspoon of jeera for extra flavour.
• It keeps well for almost a year in room temperature, store in a clean airtight container.
• You can use a plain white cloth or plastic sheet for drying the vadams. Make sure you don’t have any wrinkles in the sheet / cloth so the shape comes out well. Mine had wrinkles as it was an old sheet wrapped and kept, I couldn’t avoid it.
• If you are making for the first time just like me then I recommend making in smaller quantity, then you can make it in bulk and store it.
• While adding lemon juice, strain the seeds and add only the juice.
• Spoon small circles, I felt mine was a little big so after frying, the vadams were so big as you can see.
• In total I dried it for 5 days to get it dried completely.
• If you are drying it in open terrace under direct sunlight then it will get dried in 2 days.
• You can test fry 1 or 2 vadams and check. After deep frying if its crispy fully then the vadams are done you can store in airtight container. If it sticks in between your teeth and is chewy then it needs more drying. Dry for few more days in hot sun.
• Adding colors is purely your choice, As I am trying this for the first time I wanted to play with colors. If you want natural colors then grind tomatoes and add it to the mixture to get a orange color and grind coriander leaves for green color and beetroot for pink color, turmeric powder for yellow color.
• Oil should be hot, test one vadam if it comes up(raises) immediately after its dropped then its the right heat you need.

Nutrition Facts

Javvarisi Vadam Recipe | Sago Vadam Recipe

Amount Per Serving (100 g)

Calories 19 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.01g

Monounsaturated Fat 0.03g

Cholesterol 0.4mg0%

Sodium 98mg4%

Potassium 7mg0%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 0.4g0%

Protein 0.1g0%

Vitamin A 6IU0%

Vitamin C 2mg2%

Calcium 5mg1%

Iron 0.01mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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