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.
Ingredients
- 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
Method
- 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).
Tips
- Deep fry in moderate flame to avoid browning or improper frying.
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{ 5 comments… read them below or add one }
nice step by step recipe…..delicious vadagam
Just love this vadam with rasam…drooling!!
looks so nice,my son would love to have this one….
Wow perfect dear…
I tried sago and rice vathal ,it came very well…………nice crisp.