Sabudhana Papad / Javvarisi Vadam

Sabudhana Papad/Sago Fritters/ Javvarisi vadam is the easiest and simplest fryums that can be made in a jiffy. It is popular in Indian cuisine.  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 of sabudhana papad. 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

Pin this Recipe

Sabudhana papad_pin

Sabudhana papad_pin

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
Prep Time 15 mins
Cook Time 15 mins
Soaking time 4 hrs
Total Time 4 hrs 30 mins
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.

Sabudhana papad_fresh

 

  • 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.

Sabudhana papad_dried

  • 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.

Sabudhana papad_fried

Note:

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.

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Comments

15th April 2017 at 3:08 PM

It brings me back my childhood memories!



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