Jawavarisi Vadam is a crispy fryum prepared by sun-drying cooked sago or Jawavarisi to a porridge-like consistency and deep frying it in oil. Jawavarisi Vadam is a great alternative to rice meals and can be eaten as a snack. Learn how to make Jawavarisi Vadam with the help of step by step pictures.
Making Jawavarisi Vadam is one of my dreams come true. Actually when I planned to make (post) vada for this summer, this Sabudana Vadam was first in the list but due to ease I chose Killu Vadam and made it first. Killu Vadam was just like child’s play for me as it was not tiring and there was no risk factor involved, even as a first-time player.
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About Jawavarisi Vadam
Jawwarisi Vadam is made by cooking the sago flavourfully, then cutting it into discs, drying it thoroughly in the sun and then deep frying it when required. It can be produced and stored for yellow consumption. So try and store these homemade fries.
Actually making Sabudana Vadam is easy but drying seems like a big process for me – drying in the corridor for 2 hours then taking the sheet to the balcony for sunlight (8 AM to 12 AM) then in the evening drying it under a fan till night and then storing in an airtight container while going to bed, this was the schedule for me for the last 5 days. But today when I fried a vadam it puffed up so big and looked beautiful, I thought it was definitely worth the effort.
I am making Sabudana Vadam for the first time, even Amma has not tried her hand in making it. So when she tasted it and said it was perfect, I was proud and as an add-on hubby said it didn’t stick to the teeth, definitely far better than the store bought ones, I couldn’t help but feel like I was blown away. Making goods at home is not only economical but also ensures quality. I heard this recipe from my friend and it worked like magic, definitely a keeper and yes, it justifies the post here.
Jawavarisi Vadam Ingredients
- Sago – Choose large variety of white sago which we use to make upma. Do not use nylon sago.
- buttermilk – Just mix curd with water, beat it well and add it.
- Green chilly – A coarse paste of green chillies is made and added.
- hing – Asafoetida is added for flavor and to aid digestion
- black salt – Salt is added for taste.
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How to make Jawavarisi Vadam step by step
1.Soak sago in 2 cups of water for 2 hours. Keep stirring in between as some types of sago dissolve in water so keep checking in between. You can see that the sago which is larger in size absorbs most of the water. Now in a thick heavy bottomed vessel (I used my big pressure cooker) boil 5 and ½ cups of water, when the water starts boiling add the soaked sago mixture. Keep stirring to prevent the sago from sticking to the bottom of the pan.
2.Soak sago in 2 cups of water for 2 hours. Keep stirring in between as some types of sago dissolve in water so keep checking in between. You can see that the sago which is larger in size absorbs most of the water. Now in a thick heavy bottomed vessel (I used my big pressure cooker) boil 5 and ½ cups of water, when the water starts boiling add the soaked sago mixture. Keep stirring to prevent the sago from sticking to the bottom of the pan.
3.Mix well then add lemon juice. Now divide the mixture into 3 equal parts and mix the desired color. I made pink, green and white (no color). mix well.
4. Spread a clean white cloth or plastic sheet in the sun. And now start stirring the mixture with a spoon. Using a small ladle/spoon, drop the sago mixture onto the sheet to make small balls as shown below. Finish the sago mixture by making small balls with a spoon. After drying for 1 day, peel them carefully without tearing, turn them over and dry the other side.
5.Let it dry until the vadas become hard and flexible. – Then keep in an airtight container and heat the oil whenever you need papad – Check by putting a small piece of vadam, if it comes up immediately then the oil is ready to fry the vadam. Fry the vadas until the ‘sshash’ sound is heard.
Serve with any variety of rice or with rice and sambar.
Expert Tips
- Use white sago which we use for upma. Do not use nylon sago variety.
- Do not make the porridge too thick, it becomes thicker after cooling, so adjust it accordingly. It takes about 10-15 minutes for the sago mixture to reach the porridge stage.
- You can also add a teaspoon of cumin seeds for additional taste.
- It keeps well at room temperature for about a year, stored in a clean airtight container.
- You can use plain white cloth or plastic sheet to dry the vadas. Make sure that there are no wrinkles in your sheet/cloth so that the shape emerges well. I got wrinkled because she was wrapped in an old sheet, I couldn’t avoid it.
- If you are making it for the first time like me then I recommend making it in small quantity, then you can make it in bulk and store it.
- While adding lemon juice, filter out the seeds and add only the juice.
- Make small balls with a spoon, I thought my vada was a little big, so after frying the vadas became as big as you can see.
- In total I dried it for 5 days to dry completely.
- If you are drying it on an open terrace in direct sunlight, it will dry in 2 days.
- You can check by frying 1 or 2 vadas. After deep frying, if it becomes completely crisp then the vadas are cooked, you can store them in an airtight container. If it sticks between your teeth and becomes chewy it needs more drying. Dry in strong sunlight for a few more days.
- Adding color is completely your choice, since this is my first time trying this, I wanted to play with colors. If you want natural color then grind tomato and mix it in the mixture to get orange color and for green color grind coriander leaves and beetroot for pink color and turmeric powder for yellow color.
- The oil should be hot, test a waddam if it floats (rises) immediately after falling then it is the correct heat you need.
serving and storage
Sabudana Vadam stays good for at least a year without refrigeration. It stores well in the refrigerator for up to 2 years.
If you have any further questions about this Jawavarisi Vadam Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .
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📖 Recipe Card
Jawavarisi Vadam Recipe | Sabudana Vadam Recipe
Jawavarisi Vadam is a crispy fryum prepared by sun-drying cooked sago or Jawavarisi to a porridge-like consistency and deep frying it in oil. Jawavarisi Vadam is a great alternative to rice meals and can be eaten as a snack. Learn how to make Jawavarisi Vadam with the help of step by step pictures.
Material
- 1 cup Sago
- half and half cup thick sour buttermilk
- 2 cups + 5 and ½ cups Water
- 5 Green chilly
- half and half Lemon
- 2 drops of each color food coloring
- 1 generous pinch hing
- 1 small spoon black salt
Instruction
-
Soak sago in 2 cups of water for 2 hours. Keep stirring in between as some types of sago dissolve in water so keep checking in between. You can see that the sago which is larger in size absorbs most of the water. Now in a thick heavy bottomed vessel (I used my big pressure cooker) boil 5 and ½ cups of water, when the water starts boiling add the soaked sago mixture. Keep stirring to prevent the sago from sticking to the bottom of the pan.
-
Soak sago in 2 cups of water for 2 hours. Keep stirring in between as some types of sago dissolve in water so keep checking in between. You can see that the sago which is larger in size absorbs most of the water. Now in a thick heavy bottomed vessel (I used my big pressure cooker) boil 5 and ½ cups of water, when the water starts boiling add the soaked sago mixture. Keep stirring to prevent the sago from sticking to the bottom of the pan.
-
Mix well then add lemon juice. Now divide the mixture into 3 equal parts and mix the desired color. I made pink, green and white (no color). mix well.
-
Spread a clean white cloth or plastic sheet in the sun. And now start stirring the mixture with a spoon. Using a small ladle/spoon, drop the sago mixture onto the sheet to make small balls as shown below. Finish the sago mixture by making small balls with a spoon. After drying for 1 day, peel them carefully without tearing, turn them over and dry the other side.
-
Let it dry until the vadas become hard and flexible. – Then keep in an airtight container and heat the oil whenever you need papad – Check by putting a small piece of vadam, if it comes up immediately then the oil is ready to fry the vadam. Fry the vadas until the ‘sshash’ sound is heard.
-
Serve with any variety of rice or with rice and sambar.
notes
- Use white sago which we use for upma. Do not use nylon sago variety.
- Do not make the porridge too thick, it becomes thicker after cooling, so adjust it accordingly. It takes about 10-15 minutes for the sago mixture to reach the porridge stage.
- You can also add a teaspoon of cumin seeds for additional taste.
- It keeps well at room temperature for about a year, stored in a clean airtight container.
- You can use plain white cloth or plastic sheet to dry the vadas. Make sure that there are no wrinkles in your sheet/cloth so that the shape emerges well. I got wrinkled because she was wrapped in an old sheet, I couldn’t avoid it.
- If you are making it for the first time like me then I recommend making it in small quantity, then you can make it in bulk and store it.
- While adding lemon juice, filter out the seeds and add only the juice.
- Make small balls with a spoon, I thought my vada was a little big, so after frying the vadas became as big as you can see.
- In total I dried it for 5 days to dry completely.
- If you are drying it on an open terrace in direct sunlight, it will dry in 2 days.
- You can check by frying 1 or 2 vadas. After deep frying, if it becomes completely crisp then the vadas are cooked, you can store them in an airtight container. If it sticks between your teeth and becomes chewy it needs more drying. Dry in strong sunlight for a few more days.
- Adding color is completely your choice, since this is my first time trying this, I wanted to play with colors. If you want natural color then grind tomato and mix it in the mixture to get orange color and for green color grind coriander leaves and beetroot for pink color and turmeric powder for yellow color.
- The oil should be hot, test a waddam if it floats (rises) immediately after falling then it is the correct heat you need.
nutrition Facts
Jawavarisi Vadam Recipe | Sabudana Vadam Recipe
Quantity per serving (100 grams)
calories 19
calories from fat 1
% daily value*
thick 0.1 g0%
saturated fat 0.1 gram1%
Polyunsaturated Fat 0.01 g
Monounsaturated Fat 0.03 grams
cholesterol 0.4 mg0%
sodium 98 mg4%
potassium 7mg0%
carbohydrate 4g1%
fiber 1 g4%
sugar 0.4 grams0%
protein 0.1 g0%
Vitamin A 6iu0%
vitamin C 2mg2%
Calcium 5 mg1%
Iron 0.01 mg0%
*Percent Daily Values are based on a 2000 calorie diet.
