javvarisi vadagam recipe /sago vathal/sabudana vadam

javvarisi vadagam recipe /sago vathal/sabudana vadam

javvarisi vadagam recipe /sago vathal/sabudana vadamWhen we think about summer foods we generally think of all the cool food stuffs and of-course its inevitable and demanding. But,think about another important preparation that we make during summer Yes! you are right its vathal. This time summer is continuing to be too hot that these vadams dries out in no time,even one day itself is enough it seems. I have dried this javvarisi vadagam recipe for 3 days to nicely become crisp and stores well for months. javvarisi vadagam recipe /sago vathal/sabudana vadamGenerally,for all the vadams use salt with caution because when it dries out it becomes salty. You can add some jeera also for this javvarisi vadam. This javvarisi vadagam recipe is one of the popular and tasty side dish snacks that are done here. Sometimes rice flour is also added along with this javvarisi mixture to give more volume and consistency. Mostly we in our house do it plainly without adding rice flour and even I don’t add any colour. You can use polythene sheets to dry vathals than using cloth as it is hard to remove it.

 

javvarisi vadagam recipe /sago vathal/sabudana vadam

 

INGREDIENTS:

Javvarisi/sago/sabudana(medium sized) – 2 cups
Salt as needed
Juice of one lemon

To grind:

Green chillies – 4(or as needed)
Asafoetida – 1 tsp

METHOD:


1.Soak sago for 4-5 hours with sufficient water.
2.Now boil 6 cups of water with needed salt for the sago.
3.Drain the soaked sago from water and add this to boiling water.
4.Stir continuously for 5-10 minutes or till the sago is cooked.
5.Check for doneness and then switch off the stove.
6.The consistency should be not thick or thin but pouring consistency.
7.In-between grind green chillies with asafoetida to a paste by adding some water.
8.Add this ground paste to sago mixture and stir well.
9.Lastly add lemon juice and mix up.
10.Now spread a well washed dhothi or cotton cloth and pour these in circles.
11.Let it dry for 3 days.
12.If using cloth sprinkle some water at the back side of dhoti of each vadam and you have to pull out the vadams.
13.This may not be easy for all so better use polythene sheets.
14.On the second day turn over the circles so that the other side also will be well dried.
15.Fry them in hot oil and enjoy as a side dish.

javvarisi vadagam recipe /sago vathal/sabudana vadam

Category: snacks,sidedish

javvarisi vadagam recipe /sago vathal/sabudana vadam

Ingredients

  • Javvarisi/sago/sabudana(medium sized) - 2 cups
  • Salt as needed
  • Juice of one lemon
    To grind:
  • Green chillies - 4(or as needed)
  • Asafoetida - 1 tsp

Instructions

  1. Soak sago for 4-5 hours with sufficient water.
  2. Now boil 6 cups of water with needed salt for the sago.
  3. Drain the soaked sago from water and add this to boiling water.
  4. Stir continuously for 5-10 minutes or till the sago is cooked.
  5. Check for doneness and then switch off the stove.
  6. The consistency should be not thick or thin but pouring consistency.
  7. In-between grind green chillies with asafoetida to a paste by adding some water.
  8. Add this ground paste to sago mixture and stir well.
  9. Lastly add lemon juice and mix up.
  10. Now spread a well washed dhothi or cotton cloth and pour these in circles.
  11. Let it dry for 3 days.
  12. If using cloth sprinkle some water at the back side of dhoti of each vadam and you have to pull out the vadams.
  13. This may not be easy for all so better use polythene sheets.
  14. On the second day turn over the circles so that the other side also will be well dried.
  15. Fry them in hot oil and enjoy as a side dish.

Notes

Vadam should be perfectly dried otherwise you will not get that exact vathals after frying. I have used medium sized sago for making this vadams. Instead of using cloth you can use polythene sheets which will easily come out after drying. I have not used any colours to make this as colourful vadams. You can add some cumin seeds too while making this vadagams. The sago should be cooked to perfection before drying these vadams.

 

SUMMER RECIPES:

Maharashtrian matha recipe

Summer drinks to beat the heat

 

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