Javvarisi Vadam | Sago Vadam-How to make-Step by step photos & Video

Cuisine Style: Tamil Nadu, South India | Preparation & Cooking Time: 10 minutes | To Serve: 2 | Take with: Curd rice, tea, coffee | Type: Easy diwali & pongal snacks or crisps

Ingredients

• Sago[Javvarisi, sabudana]– 1 cup
• Green chilli – 3
• Curry leaves - 2 springs
• Cumin seeds - 1 tbsp
• Oil for deep frying
• Salt to taste
• Water as needed[Apr 2 cups]

Preparation Method

• Wash & soak sago for 8 hours or overnight.
• In a mixer jar add cumin seeds, curry leaves & green chilli grind with 1/2 glass of water
• Heat pan add sago & water boil till soft.
• Add salt & ground mixture let it boil for 2 min then cut off heat
• Take one ladle full of sago mixture, pour over the plate, shape small small circles.
• Then dry out in the sunlight for 1 week or 2 days.
• Once vadam ready, heat oil in a pan, put dried vadam & deep fry.
• Then serve hot with curd rice, rasam etc...
• After 2 days, store sago vadam in airtight container use wihtin one month.

How to make Sago vadam video

How to make Sago Vadam-Stepwise pictures

Sago vadam ingredients

Boil sago till soft

Add salt

Add curry leaves, green chilli & cumin seeds, coarsely grind with 1/2 glass of water

Spicy mixture is ready

Add freshly ground mixture, let it boil for 5 min

Now its ready, cut off heat

Pour over the plate, evenly spread

Dryout in the sun light for 2 days to 1 week

First day evening

2nd day evening

Sago vadam ready, store in an airtight container, use within one month

Sago vadam texture

Heat oil, drop it

Deep fry on hot oil

Flip over fry both sides

Now its ready, remove from oil

Sago vadam ready, serve hot with rasam, curd rice or sambar