JAVARISI VADAM

Javarisi vadam is my most vadagam . When i was in chennai 6 years back, every year i used to do this every year during summer. I make varieties of vadam but after coming here, i don’t get sunlight and so i haven’t made this for years. When i changed my camera last month, i passed on my old camera 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.

Ingredients

Javarisi Vadam

  Preparation Time : 20 mins | Cooking Time : 10 Mins|   Yields : Around 40 vadams

     Maavu Javarisi   1 cup
    Green chilli    5
    Rock Salt  1tsp
    Thick butter milk   1/2 cup
     Lemon  juice  from one big lemon
    Asafoetida  2 pinches
    Water   5 cups
    

Javarisi-vadagam
Method:

  • Wash and Soak javarisi | sago in 2 cups of water for 4 hours.
  • Meanwhile grind the salt and green chilli together into a fine paste.

soak javarisi
chilli 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 turn 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 war(not too cool) add the buttermilk and lemon juice. Add asafoetida powder. Mix well.

cook javarisi
javarisi cooked

  • Javarsi vadam maavu is ready. Keep this aside for 2 hours to bring down to room temperature. If hot, the plastic sheet will get spoiled while we keep for drying.
  • In open terrace, keep the plastic sheets
  • With a small laddle pour javarisi vadams.
  • The mixture should be of dosa batter consistency.
  • Next day turn the vadams and so that the other side will also get dried up.
  • Third day keep also keep it under the sun.

javarisi vadam
ready to dry

  • If u get nice abundant sunlight the vadams will get dried up in 3 days.

dried-vadam

  • Vadams are ready for frying.
  • You can take this out from the sun and keep it in inside the house for an hour and store them in airtight containers.
  • While frying keep the oil hot and put a small piece of vadam into this. If it immediately pops up then the oil is ready to fry vadams.

Javarisi-vadagam

Note:

  1. Instead of buttermilk some people add only lemon juice. This will give stickiness in mouth after eating fried vadams.
  2. Adding buttermilk gives nice white color to vadams.

26 COMMENTS

  1. 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.

  2. 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…

  3. 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.

  4. 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…

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