Javarisi vadam recipe|sago vadagam recipe| vadam recipes – Javarisi vadam with full video by amma and step-by-step pictures.
Javarisi vadam is my most favorite vadagam. When i was in chennai 6 years back, every year i used to do this every year during summer. I make various kinds of vadam, but since coming here, I haven’t gotten any sunlight, so I haven’t made this for years. When I changed my camera last month, I passed my old camera on to my sister. When i was talking to mom, she was telling that she is making vadams as the summer started. I casually asked her if possible can you take step wise pictures for me with exact measurements and send the final product to me for final clicks. she happily agreed and my sister’s son helped her in clicking and sending me the step wise photos. Thanks to my friend’s hubby who brought this from Chennai and passed on to me. Follow the exact measurements and you will get perfect vadams.
Method:
- Wash and Soak javarisi | sago in 2 cups of water for 4 hours.
- Meanwhile, grind the salt and green chili together into a fine paste.
- After 4 hours, when the javarisi got soaked, add 3 cups of water to this.
- In a pressure cooker or a heavy-bottomed vessel, add the soaked javarisi along with water.
- Cook this till the javarisi gets cooked and turns glossy. This will take 5 minutes.
- When done, switch off the flame. Add the chili salt paste to this and mix well.
- When it is warm(not too cool), add the buttermilk. Add asafoetida powder. Mix well.
- Javarsi vadam maavu is ready. Keep this aside for 2 hours to bring it down to room temperature. If it’s hot, the plastic sheet will get spoiled while we keep it for drying.
- In the open terrace, keep the plastic sheets.
- Grease the sheet with water. Do not add oil as it will spoil the taste of the vadam. We are storing it for a year.
- With a small ladle, pour javarisi vadams.
- The mixture should be of dosa batter consistency.
- The next day, turn the vadams so that the other side also dries up.
- On the third day, keep it under the sun.
- If you get nice, abundant sunlight, the vadams will get dried up in 3 days.
- Vadams are ready for frying.
- You can take this out of the sun, keep it inside the house for an hour, and store it in airtight containers.
- While frying, keep the oil hot and put a small piece of vadam into it. If it pops up immediately, the oil is ready to fry vadams.
Javarisi vadam recipe
Ingredients
- 1 cup Maavu Javarisi
- 5 Green chilli
- 1 tsp Rock Salt
- ½ cup Thick butter milk
- 2 pinches Asafoetida
- 5 cups Water
Instructions
- Wash and Soak javarisi | sago in 2 cups of water for 4 hours.
- Meanwhile, grind the salt and green chili together into a fine paste.
- After 4 hours, when the javarisi got soaked, add 3 cups of water to this.
- In a pressure cooker or a heavy-bottomed vessel, add the soaked javarisi along with water.
- Cook this till the javarisi gets cooked and turns glossy. This will take 5 minutes.
- When done, switch off the flame. Add the chili salt paste to this and mix well.
- When it is warm (not too cool), add the buttermilk. Add asafoetida powder. Mix well.
- Javarsi vadam maavu is ready. Keep this aside for 2 hours to bring it down to room temperature. If it's hot, the plastic sheet will get spoiled while we keep it for drying.
- In the open terrace, keep the plastic sheets.
- Grease the sheet with water. Do not add oil as it will spoil the taste of the vadam. We are storing it for a year.
- With a small ladle, pour javarisi vadams.
- The mixture should be of dosa batter consistency.
- The next day, turn the vadams so that the other side also dries up.
- On the third day, keep it under the sun.
- If you get nice, abundant sunlight, the vadams will get dried up in 3 days.
- Vadams are ready for frying.
- You can take this out of the sun, keep it inside the house for an hour, and store it in airtight containers.
- While frying, keep the oil hot and put a small piece of vadam into it. If it pops up immediately, the oil is ready to fry vadams.
My favorite vadagam. Thanks for sharing the recipe. Nice clicks by your sister's son.
My favorite vadagam. Thanks for sharing the recipe. Nice clicks by your sister's son.
Perfect recipe jey…my mom does it the same way. I have'nt tried it though.Love the clicks.
perfect.. my fav. vadagam..
I got surprised how you did this here. After reading your post understood. I too miss all these vadagams here. Nice clicks
Perfect.which cam r u using now ?
thanks chitra. I bought canon 70 D , 2 months back
Nice Vadams. You use sago flour or sago itself coz I read it as Maavu Javvarisi which I understood as sago flour! 😛 I shall make them as soon as Singapore gets back it's sunny weather. Thanks for answering the question.
No lakshmi, it is saga. You ask the shop keeper for maavu javarisi(a variety good for making vadagams) If you get enough sunlight at your house you can make
traditional recipes are getting lost due to the lack of facilities to make them nowadays in their purest form… good to see you saving up a recipe for reference… the vadagam looks delicious…
We also make vadam every summer. But never made only with javvarisi one. Bookmarking it to tr this time.
wow…perfect n yummy..
Javarisi vadam is one of my favorites too…perfect..am craving for some now
Perfect looking vadams
looks great.. my fav too
Awesome .. Your recipies are too good .. Brilliant efforts .. Never stop 🙂
It taste well too when microwaved ,,,Jayashri, please post method for thenkulal vathal too ,,,and any other similar ones..
thanks
javarisi with green chilly combo is apt 😀 i always love the spicy version .
One of my favourite vadam, btw love ur nail art Jeyashri.
perfect vadams jeyashri.can we soak sago overnight and do the boiling part in the morning or just prepare everything in the night except lime juice and buttermilk mixing part.can u please give me some ideas because i want to try this.thanks in advance.
Instead of plastic sheet cloth could be used?
You can use, but in cloth it is bit difficult to peel it off. Sheet comes out perfect
Wow I loved your descriptions n clicks… So sweet of you.
you are really making my cooking like damn interesting… My husband is happy that I started cooking… He thanks you too…
Naaku oorarthu??
I did the same way. But when put in hot sun, it has cracks. Why?
IS the maavu done the previous day? If so it will crack when you make the next day. Also, always use hot water to loosen the mixture.