Javvarisi Vadam is a crispy, wonderful side dish prepared by sun drying cooked sago / javvarisi in porridge consistency & frying it. Javvarisi Vadam is a great side for rice meal & could be relished as a snack. Javvarisi Vadam is made in bright colours with addition of beetroot for pink, coriander leaves for green & no color for white.
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 childs play for me as it was not tiring or had any risk factors involved.
I just made it with ease. But sago vadam is sure a project for me….actually the vadam making is easy but drying up made it look like a big process to me….drying in the corridor for 2 hrs(7AM-8 AM) then shifting the sheet to the balcony for sunlight(8AM – 12AM) then 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.
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Javvarisi Vadam | Sago Vadam
Javvarisi Vadam is a crispy, wonderful side dish prepared by sun drying cooked sago / javvarisi in porridge consistency & frying it. Javvarisi Vadam is a great side for rice meal & could be relished as a snack. Javvarisi Vadam is made in bright colours with addition of beetroot for pink, coriander leaves for green & no color for white.
Servings35 vadams
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
- a generous pinch hing
- 1 tsp rock salt
Instructions
- Soak sago in 2 cups of water for 2 hrs.
- 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.
- Once the sago mixture comes to a porridge consistency and also all the sago should become transparent by now….this is the right stage switch it off and cool down.
- Make sure it is not too thick as it thickens after cooling down…. Switch off and let it cool down.
- Meanwhile grind green chillies, rock salt and hing to a semi fine paste.
- When the sago koozh mixture is still warm add buttermilk and green chilli paste.
- Mix well then add lemon juice.
- Now divide the mixture into 3 equal parts and add desired colours. I made pink, green and white (no color). Mix well.
- Spread a clean white cloth or a plastic sheet under sun.
- Using a small ladle/spoon, pour the sago mixture on the sheet to make small circles .
- 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 vadam.
- 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 sago Vadam 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 10-15mins.
- You can even add a tsp 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.
- I dried it in my corridor sunlight then transferred it to my balcony as I had to depend only on the 8AM-12PM sunlight as after that we don’t get sunlight in our balcony/corridor. So after noon I just placed it in the balcony till evening just for the moisture to go, then fan dried it and stored in a container to protect it from ants 🙂 Then again I sundried it the next day….continued this process for 5 days.
- 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, If you natural colors then grind tomatoes and add it to the mixture to get a orange color and grind coriander leaves for green 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 | Sago Vadam
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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Javvarisi Vadam Recipe Step by Step
- Soak sago in 2 cups of water for 2 hrs.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.
- Once the sago mixture comes to a porridge consistency and also all the sago should become transparent by now….this is the right stage switch it off and cool down.Make sure it is not too thick as it thickens after cooling down…. Switch off and let it cool down.Meanwhile grind green chillies,rock salt and hing to a semi fine paste.When the sago koozh mixture is still warm add buttermilk and green chilli paste.
- Mix well then add lemon juice.Now divide the mixture into 3 equal parts and add desired colours.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 belowFinish 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.
Expert Tips
- Use white sago which we use for upma. Dont 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 10-15mins.
- You can even add a tsp 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 couldnt 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.
- I dried it in my corridor sunlight then transferred it to my balcony as I had to depend only on the 8AM-12PM sunlight as after that we don’t get sunlight in our balcony/corridor.So after noon I just placed it in the balcony till evening just for the moisture to go, then fan dried it and stored in a container to protect it from ants 🙂 Then again I sundried it the next day….continued this process for 5 days.
- 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 natural colors then grind tomatoes and add it to the mixture to get a orange color and grind coriander leaves for green color.
- Oil should be hot, test one vadam if it comes up(raises) immediately after its dropped then its the right heat you need.
AparnaRajeshkumar
generally we do prepare the jawarasi vadam for the whole year. it is a very good project .. and brings u more happiness when u fry and its puff.. If u are going to try second batch ..i have one small suggestion …. try with tomato for pink color and as well as corriander leaves for green color. it surely gives u bright color .. loved the click and so as the recipe.
Gayathri Anand
Lovely and colorful vadams
Annam senthil kumar
We use Beetroot juice for pink color. Nice vadams.
Ms.Chitchat
Colorful, crispy and crunchy vadams, love to have your platter.
esther
Lovely vadams. Which one is nylon- big or small one. Sorry for the silly question.
SHARMILEE J
The tiny one is the nylone variety…you can check that one in my sago payasam post
Kalaivani Dhinesh
lovely crispy vadams
lakshmi kumar
hi sharmi, vadams are looking good..here we have cool climate..can i try drying these vadams inside the home itself?how long will it take?
SHARMILEE J
You need to dry atleast for few hrs in direct sunlight….but you can try and see not really sure whether drying completely in fan will help…..
Padmajha PJ
Looks so pretty Sharmi. I make the white ones only.SIL makes the green ones with mint extract. Should try using colors next time.Looks so good 🙂
Ruhi Saxena
Waiting for this recipe from a long time…as its a very good option during fasting days. Thankyou. will surely try & let you know the results.
Malathi ganesh
My favorite ka.. will try soon
Sireesha Puppala
Omg such terrific post this is
amilin24
Hi Sharmi I hv been following ur blog for sme time now, but only today posting. Thx for all d homely southindian recipes, they hv been a huge help to me esp as I am north Indian married to a southindian!!!
Always wanted to make vadagams and now finally made d rice one. Still drying so let's c how it comes out!!! Thx
amilin24
Hi Sharmi!! I hv been following ur blog for sometime now, but only now I am posting! Thx for all d homely southindian recipes they hv been a huge help to me esp as I am a north Indian married to a southindian. Always wanted to make vadagams and finally made the rice one. Hopefully dey cme out gud as they are drying rite now!! Thx once again
Harini M
I can feel how accomplishing making such recipes @ home from scratch.Love these colorful vadam.
chinma
I tried the exact recipe. But the spice level was too high even I reduced to half.
SHARMILEE J
I used thin variety and it was not at all spicy……
saranya Balasubramani
Hi shall I use powered salt instead of rock salt???
SHARMILEE J
Yes you can try it….
Sathya
Sharmi really nice idea for colors. So tempting to try and will do one day:)
Sarma
If I wish to add tomatoes and coriander then how much shld I add?
SHARMILEE J
It depends on the tanginess of the tomatoes, sorry can't predict perfect salt measures
Lavanya Karthik
Istead of using foodcolors we can use beetroot pomegranate mint carrot etc., nice post
harini
hi when i fried the vadams oil splashed with a sound.what could be the reason?
SHARMILEE J
May be it was not dried well
harini
thank u sharmi.i ll keep this in my mind.when ll u post other type of arisi koozh vathal?waiting for that.
Manna
Hi..i am really happy to come across this detailed version.. just one doubt.. can u please mention as to when we should add tomato juice to get natural color?
gvsrinivasan
Excellent recipe. To get red colour how many tomatoes and to get green colour how many mint leaves / corriander leves to be use. According your measurement means 1 cup is 240ml. Generally after frying the vadams oil will suck what to do not to suck
Sharmilee J
For 1 cup cooked sago use 1 tomato or 1/4 cup mint leaves