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