Javvarisi vadam recipe with step by step photos. Learn how to make Tamil nadu style javvarisi vadam, sun dried sago fritters with this easy recipe.
Sharing a dream come true recipe with you all today 🙂 Javvairisi vadam recipe that can be translated to sun dried sago fritters. Come summer and the vdama making project comes to live in many Tamil homes. There are so many varieties of vadam or sun dried fritters that are made like koozh vathal, ilai vadam, javvarisi vadam etc. There are also many sun dried veggies preparations that can be used throughout the year. Of all these varieties I would say javvarisi vadam recipe is the easiest one. Soak, cook and make vadams. You do not even have to pipelike koozh vathal. Just spread like dosa using a ladle. Also javvarisi vadam is a very quick one to make. I like those colorful vadams but I do not like to use artificial colors even in vadams :). I made red, green and white javvarisi vadam using tomato, mint and plain mixture respectively. I was so happy with results this being my first try on making javvarisi vadams.
To make jaavarisi vadam recipe we need maavu javvarisi or vadam javvarisi. Next salt, green chilies, lemon juice or butter milk and salt is all you need to make sago vadam recipe.
Store the completely dried javvarisi vadam in aitight containers and use as required. Serve javvarisi vadam deep fried or fire roasted with variety rice or sambar.
Here is how to make javvarisi vadam recipe with step by step photos. Also check sun dried potato chips recipe.
Step by step javvarisi vadam recipe.
1.Soak sago in plenty of water for 8 hours. Drain and set aside.
2. Bring 5 cups of water to a boil in a big thick vessel. Add the drained sago and mix well. Simmer and cook for 10 minutes. The sago should get cooked well and the whole mixture should turn thick and glossy. You can also 2 teaspoons cumin seeds along with sago.
3. while sago is cooking puree 2 large tomatoes along with 4 green chilies and set aside. Also grind 4 green chilies into a very smooth paste and set aside.
4.Once the mixture is thick and glossy remove from flame. Divide into two parts.To one part add the tomato green chili mixture and mix well. Add lemon juice and mix well.
5.To the other part add green chili paste, salt and lemon juice. Mix well.
6. Now the mixture is ready. If you are going to sun dry this in cotton cloth, you can make vadams while the mixture is hot. If using plastic sheet wait for the mixture to get warm.
7. Spread the cloth or sheet on the terrace or patio. With small ladle take the vadam mixture and pour into small rounds. Sun dry for 3-4 days depending on the sunshine.
8. After 2 days, you can gently peel the vadams and keep in a tray, cover with a very thin cloth and sun dry.Once completely dried the vadam should be transparent and very light. Store dried sago vadam in airtight containers.
9.To serve, deep fry the required amount of javarisi vadam and serve with variety rice. You can also fire roast the sago vadam.
Javvarisi vadam recipe card below:
Javvarisi vadam recipe | Sago vadam recipe | Javvarisi vathal recipe
1 CUP = 250 ml
Ingredients
- 1 cup maavu javvarisi
- 5 cups water + more for soaking
- 1 tablespoon lemon juice
- 2 large tomatoes
- 8-9 green chilies
- Salt
Instructions
- Soak sago in plenty of water for 8 hours. Drain and set aside
- Bring 5 cups of water to a boil in a big thick vessel. Add the drained sago and mix well. Simmer and cook for 10 minutes. The sago should get cooked well and the whole mixture should turn thick and glossy. You can also 2 teaspoons cumin seeds along with sago.
- While sago is cooking puree 2 large tomatoes along with 4 green chilies and set aside. Also grind 4 green chilies into a very smooth paste and set aside.
- Once the mixture is thick and glossy remove from flame. Divide into two parts.To one part add the tomato green chili mixture and mix well. Add lemon juice and mix well.
- To the other part add green chili paste, salt and lemon juice. Mix well.
- Now the mixture is ready. If you are going to sun dry this in cotton cloth, you can make vadams while the mixture is hot. If using plastic sheet wait for the mixture to get warm.
- Spread the cloth or sheet on the terrace or patio. With small ladle take the vadam mixture and pour into small rounds. Sun dry for 3-4 days depending on the sunshine.
- After 2 days, you can gently peel the vadams and keep in a tray, cover with a very thin cloth and sun dry.Once completely dried the vadam should be transparent and very light. Store dried sago vadam in airtight containers.
- To serve, deep fry the required amount of javarisi vadam and serve with variety rice. You can also fire roast the sago vadam.
Notes
2. You can leave out tomato juice and make plain vadams too
3. For min flavor make fine paste of 1/2 cup mint leaves along with green chilies and use it.
4. Make sure to dry the vadams thoroughly before storing. Number of days to sun dry depends on the intensity of the sun shine
Nutrition
Manu says
wow thank you so much for simplifying an intimidating process. I am tempted to try javvarisi vadam this summer!