Every summer, my parents religiously engage in the ritual of vattal and vadam making. The sun favouring it takes a day or two to get the stocks up. Mum packs them carefully in her large “sambadams” and wait for us to come.
The moment we land, the kids head straight to ammama’s vadam box as she would have kept it ready for them. During our stay there they chomp down unlimited amounts of various types of javarisi vadam.
Related recipe -arisikaruvadam
All through these years, I never bothered to try my hand at making many javarisi vadam on my own. The simple reason was mum did the best. Last year was a year of revelation. Though she would have made the share for us, we were in no position to be travelling. The distance finally seemed real!! What the kids couldn’t stop talking all through the lockdowns was about the vatrals and vadams.
Check this out – leftover rice vadam.
Vattals, I could manage as it involved various vegetables. Arisikaruvadam I made with mum a long while ago but they seemed insignificant. We needed the real deal – the crunchy jawarisi vadams. So we certainly made use of our limited travel sessions to make a small batch. Call it javarisi vadagam, sabudhana papad, sago fryums or sabakki sandige, they all translate to the crunchy tasty crisps.
To serve, these sago fryums perfectly pair it with any south indian meal elements, ven pongal, menthiyakeerai saadam, mavinkai chitranna etc. My kids seem to like packing it in the snack box too, to share.
Share the recipe, give it a try. It came out well for me on the first go, so certainly it will work for you too.
Sago fryums or Javaraisi vadam
- mixing bowl.
- Thick bottomed pan.
- Drying sheet
To soak the sogo
- 1 cup Tapioca pearls ( sago, medium sized pearls)
- 3 cups Water
To be added while cooking.
- 2 cups water
- 1-2 green chilli ( optional)
- salt to taste
- Wash and soak the sago pearls for 2-3 hours.
- Pound the green chillies and set aside.
- After 2 hours, the sgao pearls would have become swollen.
- Boil the 2 cups of water, add a bit of salt and bring it to a bubbling boil.
- Add the soaked sago, along with the water, the pounded green chillies.
- Mix well and cook with constant stirring and cook.
- The sago with thicken the liquid.
- The sago is cooked when it looks glassy.
- Cook further till it comes to a dropping consitency.
To make the papads.
- Spread out the drying sheet in hot sun.
- Ladle a large tablespoon of the cooked mix on to the sheet.
- Press gently and spread a bit.
- Do not spread too think or too thick. about 1/2 cm thick looked good.
- Dry in the hot sun for a day.
- By evening it would have dried on the surface and can be peeled off from the sheet.
- Peel and flip over and leave it in the shade.
- Dry in hot sun again on day two.
- Transfer the semi dry vadam on to a plate and dry fruther for another day.
- Now the vdams will be ready to stire in an airtight container.
to fry the Vadams
- In a wok or kadai, add oil to deep fry.
- Heat up to medium heat and fry the dried vadams one at a time.
- The vadams will puff up and spread while frying.
- Drain on adsorbent paper and store in an airtight box.
Seema I so remember making sabudana papad with my mum. I would put some of the batter on the plastic sheets and she would spread it out. Then we had to help turn them over to allow it to dry completely. Now I have become a bit lazy and buy the ready made ones. Travel restrictions have got many of us to make things that we took for granted. Javarisi Vadam have come out perfect.
Hey Seema, what a nostalgia to look at sabudana papad. Along with my Granny and Mom I have made these numerous times. That’s a thing of the past as I get readymade easily here. Your post is tempting me to try it soon.
I am not sure I have eaten these but looking at the clicks, I can really make out that these crunchy bites would be awesome with some rice, dal and ghee… Yum!
Wow seema, making of vadams, has so much memories attached! It was such a fun activity we kids used to enjoy! Sago vadams are my personal favorite, so well done!!!
Almost every Indian has very fond memories of their mothers and grandmothers making papad and chips. You have reminded me of that good old time. I love sago fryums but never tried making them at home. You have really motivated me to try it. Thanks for sharing this recipe.
This Fryums is our childhood summer project 🙂 I used to help my mother while making it. Looks yummy!
Like you, I have never made vadam and my mom always sends them to me. I was looking for a good recipe and yours sounds perfect. Will try your version soon.
We also make sabudana papad in the similar way except that we add cumin seeds also to it along with green chilies and salt. Your Javarisi vadam look just perfect!
Omg my mom used to make it when we were kids. this is pure nostalgia and those fryms look so so delicious. A perfect combination with tea.
Javarisi Vadam has come out perfect seema.
LOve this type of traditional sundried fryums instead of buying from outside 🙂
A good pair with a lunch platter for me anyway 😉
My mother used to make this during school days. It’s been a long I have not had this. Will definitely try this sometime.
My mum always tells us how my grandma and their neighbor used to make these sabudana papads, sadly we don’t have hot weather like India, so sometimes we just buy it ready-made.