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Home » HOMEMADE » Javvarisi vadam recipe (Sago vathal recipe)

Javvarisi vadam recipe (Sago vathal recipe)

April 27, 2015 by Raks Anand 32 Comments /

javvarisi-vathal-recipe
Learn how to make sago vadam / javvarisi vathal reicpe with step by step pictures. Javvarisi vathal is deep fried and served as side dish for rice or can be had as snack like crackers
Two years back the idea of vadam project at Singapore came to my mind and last year I could make few vadams and happily ate among the amma given vadams and MIL given vadams, store bought colour vadams. Last year I posted Koozh vadam recipe and elai vadam recipe. And I was super excited about elai vadam than koozh vadam. This year too I am planning to make both. Before I make those I wanted to try this sago vadam this year. It was so hot and sunny past month and everyday I felt like I was wasting the sun energyWinking. First I wanted to take down recipe from MIL. I wanted to make in small quantity and try. Also that’s only the space available here too. Small amount can be dried comfortably. So I did in two batches very less to that of compared to what mom and MIL does.
Why I have to make that much, they make a lot coz they need to pass it to me Tongue. I am making only for the small family of 3. And both mom and MIL fries vadam so often in the night if they eat rice or if they make variety rice. I don’t fry vadam that often like them, even if I fry only a hand full will do for us. Aj is very choosy, it depends only on his mood to eat vadams. I fry vadam only if I am short of the vegetable side dish I am making. Otherwise when vegetables is there and I fry vadam along with it, only vadam will disappear, vegetables will be there in the plates as such. So this is how I justify me, making less vadamsDevil.
sago-vathal-recipe
So I decided (took a week), took recipe from MIL (took a week) and finally made (took a week) – Whew– Lazy me! I have seen my mom, MIL getting tensed, yelling when they are into the vadam project and it rains all of a sudden. Those time I have never felt much for it, we just make fun on it and move on. But for a month it was not at all raining in Singapore and it was hot to the peak, that I always felt that I am wasting the shine. The day I made this vadam, I don’t know from where the rain came, it started raining and the whole day no sun at allStriaght Face. I have heard my dad, FIL making fun on the ladies at home to make vadam so that rain will come, never expected it will happen to me too! Vj kept laughing seeing my face when it rained Rolling Eyes.
sago-vadam-recipe
But my MIL asked me to dry in fan and told nothing will go wrong, as she said it was fine and the next day I could get some sun to dry the vadams. Now I am waiting to make the koozh vadam, but I will sure see the forecast before making Nerd. This time, I made one batch in cotton white cloth and the next one in polythene sheets I saved. I would say the plastic sheet is easy way to do, but if you are concerned about plastic, you can stick to the authentic cloth method. My mom says any smooth, shiny white thick polyester cloth also works fine and is easier to take it off after drying when compared to the pure cotton cloth.  According to me, this is easier than the koozh vadam. So do try if you have hot sun in your part of the world.

Javvarisi vadam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ condiments
Prep Time: 2 hr soak time + 3 days dry time     |  Cook time: 15 mins     |  Makes: 70 approx

Ingredients

Sago / Javvarisi / Tapioca pearls – 1 cup


Green chilli – 5


Cumin seeds/ jeera – 1 tsp


Lemon juice – from 1/2 of a lemon


Water – 5 cups


Salt as needed

Method

  1. Soak sago alteast for 2 hrs. I used black pepper sized sago which was perfect. So depending on the sago size the soaking time may vary. Just make sure sago is soaked well. When soaking, make sure water level is well above the sago. Boil 5 cups of water in a heavy bottomed vessel. I used my pot shaped cooker. Add jeera to the boiling water.
  2. javvarisi vadam recipe 1 

  3. Add soaked sago and keep cooking, stirring now and then to make sure its not stuck at the bottom. It takes some time for it to get cooked say roughly 8-10 mins.
  4. javvarisi vadam recipe 2 

  5. Meanwhile which you can grind green chillies with little water.
  6. javvarisi vadam recipe 3 

  7. Add it to the cooking sago along with required salt. Sago should be cooked as well as the consistency of the mixture should get thick like a kheer. Not too thick, coz it will get thicker as it cools down. So switch off accordingly. Add lemon juice lastly and mix well.
  8. javvarisi vadam recipe 4

  9. To check sago is done, press in between the fingers and it should be soft in the middle too. Some times it will look whitish in the middle but it would have been already cooked. So dont see the white part to know if its cooked or not. As it cools, the whitish part will turn transparent.  Once cooled down, wet and squeeze completely a white cloth and spread without any shrinks in a flat surface where you get plenty of sun. Pour half a ladle of the sago we prepared and spread to small disks. Make sure its not too thick, not too thin.
  10. javvarisi vadam recipe 5 

  11. Dry in hot sun for a day. In the evening, if the sun was hot enough, you will be able to peel off the vadam from the cloth/ sheet. If not, dry another day and try peeling. In cloth, reverse the cloth, wet it slightly in the back of the vadam and peel it. Otherwise it will be very hard.
  12. javvarisi vadam recipe 6 

  13. I did both in cloth and plastic sheets, In plastic sheets, it will be very easy job, just peel it, it will easily come off.
  14. javvarisi vadam recipe 7

  15. Dry the peeled vadams in hot sun for next three days until its transparent like a glass. Try frying one to test and if its completely dried, it will be crisp. Otherwise it may stick to your teeth as you bite.
  16. javvarisi vadam recipe 8 

  17. To fry vadam, heat oil in kadai, fry in hot oil with the help of ladle to immerse the vadams completely in oil so that it gets fried well. Drain in paper towels.
  18. javvarisi vadam recipe 9

Notes

    • Salt should be added very carefully. When you taste the koozh, it should be mild, after vadam dryi it will just right.
    • Make sure the sago is cooked well in the koozh. Otherwise it wont fry properly afterwards.
    • If the sago koozh is too watery even after the sago is cooked, keep stirring in flame until the koozh gets thicker. If in case the sago is into the stage of getting mashed and disappear in the koozh, then you can add a tblsp of corn flour dissolved in little water to the boiling koozh to get thicker soon. But the water quantity I have given is perfect when the sago is soaked as mentioned and the sago should be pepper sized.
    • While deep frying vadam, make sure oil is in correct temperature hot. If too smoking hot, the vadam will get browned and if not hot, it will be chewy.
    • I personally don’t like colored vadam, so we never do color vadam. If you want, after the koozh is ready, you can add red, pink, yellow and green colours and mix.
    • Handle the dried vadams with dry hands always. Store in an dry container with lid.
    • If you have fried vadams remaining, put in a ziploc and keep in fridge to use later.
    • If you over cook the sago in this koozh, you will not see the sago after frying. But taste will be same.
    • Some had hing a pinch in this, but my MIL didn’t say, so I didn’t add. 

Goes well with any mixed rice varieties like tamarind rice, lemon rice also with thogayal rice. Is it not beautiful like pearls Batting Eyelashes.
javvarisi-vadam-tamil

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Filed Under: HOMEMADE, SUMMER SPECIAL

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Reader Interactions

Comments

  1. Madhu

    April 27, 2015 at 11:59 am

    Superbb..gng to try soon..
    I have came across ur blog recently and stucked to it on seeing ur presentation…gud photography..

    Reply
  2. Veena Theagarajan

    April 27, 2015 at 12:41 pm

    so perfectly done.. nice clicks Raji

    Reply
  3. Vidhya.N

    April 27, 2015 at 1:04 pm

    Thanks for sharing the receipe. Nice clicks.

    Reply
  4. Vidhya.N

    April 27, 2015 at 1:13 pm

    Thanks for sharing the receipe. Nice clicks.

    Reply
  5. shabu arawinth kumar

    April 27, 2015 at 1:13 pm

    Wow super raks nice vadaham… My fav s

    Reply
  6. Nivedhanams Sowmya

    April 27, 2015 at 1:28 pm

    Delicious vadam.. A must do in every summer…

    Reply
  7. Rupali

    April 27, 2015 at 6:18 pm

    Write down recipe's north indian names too..like this one is sabudana papad.. 🙂

    Reply
  8. Gayathri Ramanan

    April 27, 2015 at 9:18 pm

    Love to do vadagam at home…waiting for summer. yours javvarisi vadam looks fabulous…perfectly made Raks…

    Reply
  9. Gayathri Ramanan

    April 27, 2015 at 9:19 pm

    Love to do vadagam at home…waiting for summer. yours javvarisi vadam looks fabulous…perfectly made Raks…

    Reply
  10. Raks anand

    April 28, 2015 at 4:28 am

    Oh I never knew north Indians make this as well, thanks for letting me know, sure will add. 🙂

    Reply
  11. Gayathri Sudharson

    April 29, 2015 at 10:32 am

    Along with your recipes I love how you share your experiences….

    Reply
  12. Mridu Baasri

    May 1, 2015 at 12:34 am

    Can you please reply to my message that I sent on nan khatai page?

    Reply
  13. SHARMILEE J

    May 1, 2015 at 12:34 am

    Looks super perfect!

    Reply
  14. Mathi Vathana

    July 22, 2015 at 10:20 am

    I tried Raji. But my sago dissolved in 5 min after my soaking.

    Reply
  15. Unknown

    November 29, 2015 at 9:04 am

    Hi Raji. I read ur recepies now & then. Loved the ones for puliyodarai & puris. Ur Javvarusi Vadam looks yummy, so perfect. My favourite!Actually, I am a person who hesitant to make vadams though I love them 🙂 Will try out once.

    Reply
  16. harini

    March 28, 2016 at 10:34 am

    hi can i make the koozh in the night and make vadams in the morning?

    Reply
  17. Antonita Praba

    May 10, 2016 at 10:51 am

    Very nice description and presentation. It's like you explain the recipe sitting next to me

    Reply
  18. Swetha Sukumar

    September 26, 2016 at 11:15 am

    Hi.. I have. Question.. the last time I tried this, it came out very well ( that was 2 months now). Now I tried and the vadams were very turned brown. It will be very helpful, if you can mention the exact temperature needed for doing this.
    Thanks.

    Reply
  19. Raks anand

    September 26, 2016 at 11:23 am

    I cannot give exact temperature, just make sure the oil does not smoke. You can drop a small piece and check, if it raises immediately it is right temperature.

    Reply
  20. Subhashini Prasanna

    October 1, 2016 at 7:08 pm

    Hi Raks

    I stay in US. its mostly indoors here.. Is there any way to dry the vadam in oven or in fan or something.

    Reply
  21. Raks anand

    October 1, 2016 at 7:17 pm

    I have not tried drying indoors. My mom says if sun drying is not possible for first two days, there are chances of fungus. So if you can atleast dry for first two days, then its ok to dry in shades/ fan. 🙂

    Reply
  22. jaishree sriniwas

    April 20, 2017 at 1:33 am

    These came out perfect for me. Thank you for the precise instructions

    Reply
  23. Pinkrafts

    April 20, 2017 at 1:36 am

    Your vadams look really clean. I dried mine in sun and there was a lot of black dust on them.Can u pls suggest a way to prevent dust while drying��??

    Reply
  24. Shilpa Ullas

    June 28, 2018 at 1:08 am

    Hai raks ,
    Thanks fir the recipes that u post .Any south Indian food i refer and recommend your site . U do not over do things or keep it very simple but just right. Your tips are also very useful. Going to try this vadam , have seen my mother in law make we are out of stock so thought of giving it a try.

    Reply
  25. Raji

    May 1, 2019 at 3:44 pm

    Hi raks
    Can i use nylon javarisi

    Reply
    • Raks Anand

      May 2, 2019 at 8:04 am

      Yes, you can use.

      Reply
  26. Anuradha

    February 28, 2020 at 12:14 pm

    Hi Raks, I am also from SG. How do you dry the vadams here? Do you place it in any common area for one whole day?

    Reply
    • Raks Anand

      February 28, 2020 at 4:50 pm

      My balcony gets super hot direct sunlight after 12 until 5.30 pm, which was enough. I did not dry in common area like corridor or other places… 🙂

      Reply
  27. Sunny

    June 12, 2020 at 11:42 pm

    Can we make the koozh the night before and spread in the sun early morning? It gets very hot by 7.30 a.m. Since it needs to soak and then cook and cool down, I was wondering if we can get the koozh ready the night before?

    Reply
    • Raks Anand

      June 13, 2020 at 3:22 pm

      I think my mom does that. I have to double check though. Will update you.

      Reply
  28. Chandra Prasad

    August 10, 2020 at 7:04 am

    Thank you posting
    this recipe . It turned out perfect . The recipe was very similar to the one my mother & mother inlaw would make. I am making in on my own for the first time ,am very happy with the result.

    Reply
    • Raks Anand

      August 10, 2020 at 4:44 pm

      Yay, very happy to know 🙂 Thank you!

      Reply

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