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.