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April 25, 2015

Javvarisi Vadam-Sago Vathal Recipe-Summer Recipes

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Javvarisi vadam
Javvarisi vadam/Sago fryums is our family favourite vathal recipeMy MIL makes it very nicely adding different colors. Every year she makes it in bulk during summer and pass it to me & my SIL.This year too, she made a batch for us. My FIL sent me a complete video of making this vadam in detail. But I couldn’t share it now as I am totally tied up with my personal works. So lets see how to make this crunchy Javvarisi Vathal recipe. Please refer my Arisi koozh vadam to get some basic idea of how to make vadam.
Sago vathal recipe

Javvarisi Vadam Recipe

Javvarisi Vadam Recipe Javvarisi vadam/Sago vathal recipe - Summer special side dish for rice varieties
Cuisine: Indian
Category: Snacks
Serves: -
Prep time: 12 Hours
Cook time: 30 Minutes
Total time: 12H30Min

1 cup - 250ml
  • Javvarisi/Sago - 2 cups ( Big variety)
  • Green chillies - 5 nos
  • Cumin seeds/Jeera -2 tbsp
  • Lemon - 1/2 
  • Salt - as needed( Use lesser quantity than rice vadam)
  • Water - as needed ( 1:5 ratio of sago & water)

  • Wash and soak the Javvarisi/Sago over night.The next morning sago would have soaked well. Grind green chillies adding required water and salt.Set aside.
  • Boil water in a pressure cooker base. Use 1:5 quantity of water.  If sago is 1 cup, use 5 cups of water. When the water comes to a boil, add green chilli paste & jeera.
  • Let it cook well in medium flame. Keep stirring. At one stage, the batter will become thick and shiny, transparent. Javvarisi would have cooked very well without any white trace. Squeeze 1/2 of a lemon and mix well. Addition of lemon juice helps to give white colored vadam as shown in the pics.
  • Now wash a dhoti(cotton cloth) OR thick Polythene sheet. Spread it on the floor. Pour a small ladle of batter and make vadam. Let it dry under the sun during daytime and under the fan during night for one day.
  • The next day morning, sprinkle water on the back side of the cloth and remove the vadam. If using plastic sheet, the vadam will come off easily. No need to sprinkle water.
  • Spread the vadam in the cloth or a paper and again sun dry  in morning and put under fan for another 2-3 days till they are completely dry. Deep fry in oil and enjoy with rice.
To check whether it is completely dry, deep fry in oil. The vadam should rise immediately as soon as you put in hot oil and it should not stick to the teeth while eating.


  • For variations, you can add food color in the water during intial stage OR add color while adding lemon juice at the end for making vadam in different colors in the same batch.
Making Javvarisi vadam is easy for beginners for too.Try n enjoy with rice varieties.
I served it with tomato rice.
Javvarisi vadam

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Priya said...

This is such a hectic task to do.The one and only vadam i made here,but super yummy taste.

Ms.Chitchat said...

Love this with steamy rice and sambar. Your platter is one of the ideal combo.

great-secret-of-life said...

my favourite vathal.. Love it

sara said...

Which variety sago to use

Chitra said...

White big ones.not nylon.

Vasanthalakshmi said...

We can make this vadam mix previous night itself know? In the morning we can add lemon juice. Whether it will be ok

Chitra said...

Yes you can do it.

Unknown said...

Hi chitra maam gud day..I hv only nylon in the sense small javvarisi...can I use that for this vadam?kindly advise

Chitra said...

Hi Good day, Yes you can use it. My MIL said Nylon javvarisi gives greater results than white ones :) Do try and share your feedback here. Will be eager to know it.