≡ Menu

Javvarisi/Sabudana Vadam (Sago Fryums)

Javvarisi_Sabudana_Vadam_Sago_Fryums_1 Javvarisi (Sabudana) Vadam is prepared with tapioca (sago) and rice. This can be either prepared plain or with food colours added. Also tomato or mint juice can be added to get different flavors.

Here I have added black sesame and cumin seeds to get a wonderful taste and colour.


  • Javvarisi/sabudana – ½ cup
  • Rice flour – ½ cup
  • Green chilli – 2 no
  • Lemon juice – 1 table spoon
  • Asafetida powder – ¼ tea spoon
  • Black sesame seeds – 1 table spoon
  • Salt – as per taste



  • Soak javvarisi over-night in 2 cups of water; grind green chilli, salt and asafetida powder coarsely with little water; add this with rice flour; mix it by adding 1 cup of water to a batter consistency to pour.

Javvarisi_Sabudana_Vadam_Sago_Fryums_3 Javvarisi_Sabudana_Vadam_Sago_Fryums_4

  • Add 2 cups of water in the soaked javvarisi and boil it in low flame; when javvarisi is half cooked, add rice-mix batter; stir and keep cooking till javvarisi is transparent; this will be semi liquid like soup with consistency to pour with a spoon.

Javvarisi_Sabudana_Vadam_Sago_Fryums_5 Javvarisi_Sabudana_Vadam_Sago_Fryums_6

  • Now add cumin seeds, sesame seeds, lemon juice and mix well; let it cool; you can see the batter becoming thick and somewhat semisolid.


  • Now pour it on thick polythene sheets/thick cloth and dry it on direct sunlight for 2 days; here are day 1 morning and evening photographs.

Javvarisi_Sabudana_Vadam_Sago_Fryums_8 Javvarisi_Sabudana_Vadam_Sago_Fryums_9

  • On the second day peel it, turn the side and dry; here are day 2 morning and evening photographs.

Javvarisi_Sabudana_Vadam_Sago_Fryums_10 Javvarisi_Sabudana_Vadam_Sago_Fryums_11

  • Now Javvarisi/Sabudana Vadam (Sago Fryums) are ready for use; keep them in airtight containers.


  • Deep fry them when needed.

Javvarisi_Sabudana_Vadam_Sago_Fryums_13 Javvarisi_Sabudana_Vadam_Sago_Fryums_14

  • Here are the crisp Javvarisi/Sabudana Vadam (Sago Fryums).



  • Deep fry in moderate flame to avoid browning or improper frying.

{ 7 comments… add one }

  • Shamanags April 2, 2010, 9:21 am

    nice step by step recipe…..delicious vadagam

  • Priya April 2, 2010, 12:56 pm

    Just love this vadam with rasam…drooling!!

  • Sushma Mallya April 2, 2010, 1:53 pm

    looks so nice,my son would love to have this one….

  • Daisyblue April 2, 2010, 8:06 pm

    Wow perfect dear…

  • Praba July 7, 2010, 5:15 pm

    I tried sago and rice vathal ,it came very well…………nice crisp.

  • vibha February 17, 2012, 1:00 am

    oh my – I love this sandage – seen my gradma making it – never knew how to do it. This weekend is dedicated to sago fryums- thank you

  • ujwala gurunath May 1, 2012, 1:00 pm

    thanks , this dish would be great during rainy season. Cool rains with hot cup of coffee and sago fryums hmmm great

Leave a Comment