Go Back
+ servings

Sago fryums or Javaraisi vadam

mildlyindian
Sago fryums or jawarisi vadam is a traditional sundried Indian recipe that can be paired with a meal or as a snack.
Prep Time 5 mins
Cook Time 20 mins
soaking time 2 hrs
Total Time 2 hrs 25 mins
Course Preserves, Traditional
Cuisine Indian, Summer
Servings 80 vadams

Equipment

  • mixing bowl.
  • Thick bottomed pan.
  • Drying sheet

Ingredients
  

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

Instructions
 

  • 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.
Keyword papads, summer recipes, sun dried recipe
Tried this recipe?Let us know how it was!