Javvarisi Vadam Recipe - Sago Vathal Recipe - Sago Vadam

Javvarisi Vadam Recipe
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. :)
Javvarisi Vadam Recipe
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 hearsay from my friend and it worked like a charm, sure a keeper.
Sago Vathal Recipe

Javvarisi Vadam Recipe

Preparation Time:3 days | Cooking Time : 2mins / vadam | Makes:around 35 vadams
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Sago - 1 cup
Thick Sour Buttermilk - 1/2 cup
Water - 2 cups + 5 and 1/2 cups
Green Chillies - 4 (thin long variety)
Lemon - 1/2
Food Colors - 2 drops in each color
Hing - a generous pinch
Rock Salt - 1 tsp

Method:

  1. 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.How to make sago vadam - Step1
  2. 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.
    How to make sago vadam - Step2
  3. 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.
    How to make sago vadam - Step3
  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 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.
    How to make sago vadam - Step4
  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.
    How to make sago vadam - Step5
Serve with any variety rice or with rice and sambar.

Sago Vadam Recipe

My Notes:

Sago Vadam Recipe

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