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Onion Sago Papad, also known as Vengaya Javvarisi Appalam, is a traditional South Indian crispy snack made from sago (sabudana), onions, and flavorful spices. Sun-dried and stored for year-round use, these papads turn light, crunchy, and aromatic when deep-fried or roasted.

Taste and Texture

Onion Sago Papad has a crispy, airy texture with a burst of onion flavor in every bite. It is mildly spiced, making it a perfect accompaniment to meals or a delightful evening snack. Once fried, it becomes golden, crunchy, and irresistibly tasty.

Preparation Process

The papad mixture is spread into thin discs and sun-dried for several days until firm. These papads can then be stored in airtight containers and fried whenever needed, staying fresh for months.

Ways to Enjoy Onion Sago Papad

• Serve as a side dish with rice and curries

• Enjoy as a standalone crunchy snack with tea or coffee

• Use as a party starter or appetizer

• Crush and sprinkle over chaats or salads for added crunch

Why Choose Onion Sago Papad?

Loved across South Indian households, Onion Sago Papad combines the natural crunch of sago with the flavor of onions, making it a versatile snack for all ages. Easy to store and quick to prepare, it’s a must-have in every Indian kitchen.

Check my other papad recipes 

Sago papad

Ilai vadam

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Onion sago Papad / Vengaya 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. But we make only plain vadam at home. I tasted this onion vadam in the rice papad and tried the same in sago papad. This papad goes well with tomato rice, lemon rice. 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.

Check my other papad recipes

Sago papad

Ilai vadam

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Soaking time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Fryum, Papad

Cuisine Indian, North Indian, South Indian

Servings 35 nos

Equipment

• Pressure cooker

Ingredients

  

• 1 cup Sago
• As req Water
• To taste Salt
• 1 no Onion
• 2 nos Bedigi chilli

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 onion and bedigi chilli into a paste with water.
• Add onion- red chilli paste, salt into the sago and mix well.
• 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 onion and bedigi chilli into a paste with water.
• Add onion- red chilli paste, salt into the sago and mix well.
• 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.

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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