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.
- 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.
- 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.
- On the second day peel it, turn the side and dry; here are day 2 morning and evening photographs.
- Now Javvarisi/Sabudana Vadam (Sago Fryums) are ready for use; keep them in airtight containers.
- Deep fry them when needed.
- Here are the crisp Javvarisi/Sabudana Vadam (Sago Fryums).
- Deep fry in moderate flame to avoid browning or improper frying.