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Javarisi Vadam-Sago Vadam Recipe-Sabudana Vadagam-Vathal

April 13, 2014 by PadhuSankar 24 Comments

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 vathal

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.

sago for making vadams

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.

preparation for javarisi vadam

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.

drying sago vadams

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.

javarisi vathal-vadam
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.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank  you!

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Filed Under: Side dish, Snacks, Uncategorized Tagged With: South Indian recipes, Uncategorized, Vathal-vadam-recipes




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Reader Interactions

Comments

  1. Arjunan Akilandeswari

    April 13, 2014 at 10:51 am

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

    Reply
    • Nisha Kurian

      March 23, 2017 at 6:03 pm

      Try oven drying at 50 deg C

      Reply
    • Prithi Prabhu

      May 10, 2018 at 6:12 am

      How many hours to keep in oven? And how many days? Is it similar to sun drying? Can you give more details please?

      Reply
  2. Hari Chandana P

    April 13, 2014 at 11:17 am

    perfectly made vadams.. great job!

    Reply
  3. Priya Suresh

    April 13, 2014 at 1:46 pm

    Am waiting eagerly for summer here for making my batch of vadam,this sago vadam is my favourite.

    Reply
  4. Anonymous

    April 14, 2014 at 5:42 am

    Very lucidly explained. So much so that even a novice like me wants to give this a try! 🙂 – Deboshree

    Reply
  5. Viswanathan Suresh

    April 14, 2014 at 7:38 am

    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

    Reply
    • Padhu Sankar

      April 15, 2014 at 7:52 am

      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.

      Reply
    • Unknown

      March 10, 2018 at 11:41 am

      I use a dehydrator to do this here in US. Set dehydrator to 45 def and run in for a day

      Reply
  6. Zakiah Sayeed

    April 14, 2014 at 6:59 pm

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

    Reply
  7. Christy gandhibalan

    February 23, 2016 at 2:06 am

    The amount described is not perfect, plz dont follow it viewers.

    Reply
    • Padhu Sankar

      February 27, 2016 at 4:42 am

      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.

      Reply
    • Atthu

      April 19, 2016 at 5:16 pm

      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!!

      Reply
  8. Bhuvaneswari Balasubramanian

    March 12, 2017 at 6:02 am

    Followed the above steps and it came out well. First attempt for me. Thanks. Hope it dries well and gets fried properly.

    Reply
  9. Jayashree Rao

    April 15, 2017 at 3:37 pm

    very nice…..can we add green chillies + hing paste in the boiling water and then add sago…

    Reply
    • Padhu Sankar

      April 17, 2017 at 10:28 am

      No, add only when the sago mixture cools completely.

      Reply
  10. Jayashree Rao

    April 15, 2017 at 3:40 pm

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

    Reply
  11. Unknown

    July 21, 2018 at 7:45 am

    Hi madam. I tried the recipe and after drying in the sun light it was hard and not able to take out from the cloth. And which cloth should I use for drying the vadam. Plz suggest me

    Reply
    • Padhu Sankar

      July 21, 2018 at 10:44 am

      Use plastic sheet as it is easy to remove the vadams.

      Reply
  12. Unknown

    March 3, 2019 at 1:24 am

    Can u tell time taken to get cooked?

    Reply
    • Padhu Sankar

      March 3, 2019 at 10:52 am

      You have to cook until the javarisi turns transparent. Timings may differ.

      Reply
  13. Laksmi Hariharan

    March 29, 2019 at 5:12 am

    It's useful to follow your tips

    Reply
  14. Vidya

    April 4, 2020 at 2:11 pm

    Excellent blog..keep up the good work and traditional recipes…step by step instructions are so well done

    Reply
  15. Anandi

    May 27, 2020 at 1:01 am

    Mine don’t become big and fluffy when I fry them—why is that?
    And can I soak it overnight without keeping it in the fridge?

    Reply

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