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.
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.
|Deep fried Javarisi Vadams|
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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