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Sabudhana Papad, also known as Sago Fritters or Javvarisi Vadam, is one of the easiest and most popular traditional fryums in Indian cuisine. Made using sago pearls, green chilies, salt, and water, these sun-dried fritters puff up beautifully when fried, making them a crispy and irresistible side dish.

A Family Tradition

My earliest memories of Sabudhana Papad go back to my childhood at my grandmother’s home. I first tasted these crunchy fritters when my mannima (maternal grandmother) made them, and soon after, my amma (mother) and paati (paternal grandmother) carried forward the tradition at home. Recently, when my mom made a fresh batch and sent me pictures, I was so tempted that I decided to prepare them the very next day. Thank you, Amma, for passing down this delicious recipe! ❤️

Seasonal Delight

In many Indian households, the summer season marks the time for papad and pickle making. The bright sunshine helps in drying and preserving these traditional recipes for year-round use. Among all varieties, Sabudhana Papad is considered the simplest, making it a great choice even for beginners trying vadams for the first time.

Key to Perfect Sabudhana Papad

There are just two golden rules to ensure perfectly crisp and tasty papads:

Right quantity of water – Too much or too little can affect the texture.
Right amount of salt – Proper balance enhances the flavor and ensures consistency.

With these tips in mind, you can never go wrong with this recipe.

Why Try Sabudhana Papad?

Quick and easy to prepare during summer
Naturally gluten-free and light to eat
Crispy, crunchy, and mildly spiced with green chilies
Perfect as an accompaniment to meals or as a tea-time snack

Other papad recipes to try

Elai vadam

Onion Sago papad

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Sago Fritters / Javvarisi Vadam

Niranjana Sankaranarayanan

Sago vadam is the easiest and simplest fryums that can be made in a jiffy. I have seen my mannima(mom’s mom) making this vadam. It was there in my grandmom’s place and I ate this for the first time when I was too young. Later my amma and paati(dad’s mom) started making this at home. This time my mom made and sent me a couple of photos. After seeing the snaps, I got tempted and made it the very next day. Thank you amma for the recipe <3.

Whenever Summer season starts, we all start making papad and pickles.This is one of the easiest papad which can be made even by the beginners. This is the plain sago papad with just green chillies for the spiciness. There are two important tips to get the perfect papad. One is using the right quantity of water and the second is the right amount of salt. When these two are taken care of, there is no way that the papad goes wrong. Now let’s get into the recipe.

Other papad recipes to try

Elai vadam

Onion Sago papad

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Prep Time 15

Cook Time 15

Soaking time 4

Total Time 4 30

Course Fryum, Papad

Cuisine Indian, North Indian, South Indian

Servings 35 papad

Equipment

Pressure cooker

Ingredients

1 cup Sago
As req Water
To taste Salt
3 nos Green chilli
1/2 Lemon juice Optional
1/2 tsp Asafoetida Optional

Instructions

Wash and soak the sago in water for 3-4 hours. I used big size sago.
Depending on the size of the sago, soaking time vary.
After soaking,drain the water and transfer it to another vessel. Add water and the level should be just an inch above the sago level.
Meanwhile grind green chillies into a paste with water.
Add green chilli paste, salt into the sago and mix well. If you are planning to add asafoetida then add these in this stage.
Pressure cook it for 11 whistles.You can add lemon juice at this stage but I don’t like to add it.
The sago will be in kheer consistency and will look transparent.
Spread a plastic sheet or cotton cloth. Pour half a ladle of sago and spread it.
It should neither be too thick nor too thin. Dry it in hot sun. If you are in flat, dry it in a place where you get the heat or under the fan.
Flip and dry on both the sides.
If it gets dried, you will be able to peel it off. Dry it until it get the glassy texture.
You an store it in an air-tight container and use when required.
To fry the fryums heat the oil and gently slide it into the oil.
Fry well and serve it with any rice of your choice.

Video

Notes

Add salt carefully. If you taste, it should be mild. So that when you fry, the salt will be in right amount.
The water should be just an inch above the sago while pressure cooking it.
While frying, the oil should be in right temperature. else the vadam will turn brown.

Keyword javvarisi vadam, sago papad, Sago recipes

INSTRUCTIONS

Wash and soak the sago in water for 3-4 hours. I used big size sago.
Depending on the size of the sago, soaking time vary.
After soaking,drain the water and transfer it to another vessel. Add water and the level should be just an inch above the sago level.
Meanwhile grind green chillies into a paste with water.
Add green chilli paste, salt into the sago and mix well. If you are planning to add asafoetida then add these in this stage.
Pressure cook it for 11 whistles.You can add lemon juice at this stage but I don’t like to add it.
The sago will be in kheer consistency and will look transparent.
Spread a plastic sheet or cotton cloth. Pour half a ladle of sago and spread it.