Javvarisi Vadam Recipe | Sago Vathal Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This Sago Vadam is the easiest one that even a beginner can prepare, just soak, cook, and make it, there are no complicated consistency requirements. It is a great beginner-friendly recipe to try for the summer season, what you need is a spoon or small ladle to make sago vadam. I used 1 pinch of food color to get a beautiful look but you can skip the artificial food colors and try it with natural ingredients like tomato puree, mint puree, turmeric powder to get red, green, and yellow colors. If interested, check my other vathal recipes like Killu Vadam, Leftover Rice Vadam, and Koozh Vadam etc.
Continue reading for more tips and faq’s
✔ About the Recipe
– Just soak the sago, cook, and make it, there are no complicated consistency requirements, what you need is a spoon or small ladle to shape it.
✔ What type of Sago / Javvarisi should be used?
– Use the white sago which we use for upma, never use nylon sago variety.
✔ Ideal soaking time of the sago
– Soaking the sago for 2 to 4 hours is a must, read the tips section for more details.
✔ Alert Stage
– Before starting the porridge preparation, ensure the sago is properly soaked.
– Salt should be added very carefully.
– Ensure the sago is cooked well in the porridge, otherwise, it won’t fry properly afterward.
✔ Can I skip the food colors, any alternative?
– Yes, add tomato puree, mint puree, or turmeric powder to the porridge.
✔ Why the vadam is not puffing up?
– It means it is not properly dried or the water content in the porridge is more.
✔ How many days the sago vathal should dry?
– Dry it in full sunlight for at least 3 to 4 days, so fungus will not be formed.
✔ What is the Shelflife of this Sago vathal recipe?
– It stays good for 1 year when stored in a clean and dry container.
Check my other Sago / Sabudana/ Javvarisi Recipes like
- Sabudana Khichdi
- Sago Porridge
- Sago Chakli / Murukku
- Sago Vermicelli Kheer / Payasam
- Sabudana Vada
- Sago Kheer / Payasam
Javvarisi Vadam Recipe
Javvarisi Vadam Recipe | Sago Vathal Recipe | Sago Vadam
Equipment
- Stovetop
- Pressure Cooker
Ingredients
- 1 Cup Sago / Sabudana / ஜவ்வரிசி
- 5 Cups Water / தண்ணீர்
- 3 to 4 Green Chilli / பச்சைமிளகாய்
- 1 tsp Jeera / சீரகம்
- ½ tsp Hing / பெருங்காயம்
- Salt / உப்பு As Required
- 1 tbsp Lemon Juice / எலுமிச்சைச்சாறு
Instructions
- Rinse the sago well until the water runs clear. Then, soak 1 cup of sago in immersing level water. Let it soak for 2 to 4 hours. If it is good quality sago, then soaking it for 1 hour is enough. Some old sago needs to be soaked overnight to turn soft, so alter the soaking time accordingly to the sago you use. In the meantime, grind 3 to 4 green chilies coarsely by adding very little water.Notes: Use the white sago which we use for upma never use nylon sago variety.Also, measure 1 tsp of jeera, required salt, dissolve 1/2 tsp of hing in little water and squeeze the juice from 1/2 lemon. Keep everything by side.
- After 2 hours, take 1 sago and press it between your fingers, if it turns fully mushy, then it is properly soaked. Then, drain the water from the sago.In a heavy-bottomed pan, pour 5 cups of water. Once the water starts to roll boil, add the sago. Simmer the flame and cook for 8 to 12 minutes, by continuously stirring to avoid the sago sticking to the pan. Then, add the jeera and required salt.
- Now, add the ground green chilies and hing. Keep stirring the sago till it reaches koozh/porridge consistency. The sago should become transparent and 3/4 of the sago should have dissolved in water. If the sago is whitish in middle it doesn’t mean it is not cooked. As it cools the whitish part will turn transparent. Then, add the lemon juice.
- Don’t make the koozh/porridge very thick, as after cooling it thickens further, so switch off the heat accordingly. Mix it well and let the porridge become warm. Spread a clean white cloth (if using cloth, sprinkle little water over the cloth) or plastic sheet on the balcony. Using a small ladle or spoon, take little by little sago porridge and pour it into the sheet to make a small circle.
- Complete the whole porridge and allow them to dry in the scorching sun for 1 day till evening. By evening, if the temperature is at a peak, most of the moisture will be absorbed and the vadam looks like glass. In other seasons or countries, use plastic sheets to pour the sago porridge and allow it to dry within a room itself, but it takes about 1 week to get dried on both sides.
- The next day, remove the vadam and place it on a wide plate. Continue to dry the vadam for the next 3 to 5 days (it varies on the place u stay) until all the moisture is absorbed. Heat oil in a pan and add 1 or 2 vadams.
- If it fries up properly and it does not burst, then it is dried completely. I reserved a little porridge and added 2 pinches of food color, this is optional.
- Mix it well, take a little sago porridge and pour it into the sheet to make a small circle.
- Do the drying process for 3 to 5 days.
- For complete details, watch my YouTube video of the javvarisi vadam making process.Serve this Sago Vadam with rice and Ulli Theeyal.
Video
Notes
Tips for Sago Vathal Recipe
- Use the white sago that is used for upma, never use the NYLON variety.
- Soaking the sago for 2 to 4 hours is a must. If it is good quality sago, then soaking it for 1 hour is enough. Some old sago needs to be soaked overnight to turn soft, so alter the soaking time accordingly to the sago you use.
- Before starting the porridge preparation, ensure the sago is properly soaked. To check: after 2 hours, take 1 sago and press it between your fingers, if it turns fully mushy, then it is properly soaked.
- Use a heavy-bottomed pan to prepare the porridge, else it gets burnt at the bottom.
- I used 5 cups of water, it was perfect for the sago variety I used. Water quantity may increase or decrease by 1/2 cup depending on the sago you use. So keep roll boiling water by side to increase and minus 1/2 cup from the pan to decrease.
- Adjust green chilies as per spice level required for this Sago Vadam. You can skip it too, but the vadam tastes bland.
- Don't skip adding jeera and hing to the porridge, it lends a nice flavor.
- Salt should be added very carefully. When you taste the porridge, it should be mild, after frying the vadam it will be perfect.
- Ensure the sago is cooked well in the porridge, it takes 10 to 12 minutes. Otherwise, it won't fry properly afterward.
- Continue to stir the porridge while cooking, else the sago sticks to the bottom of the pan.
- Addition of lemon juice adds a nice sour taste to the vadam.
- If the porridge is too watery even after the sago is cooked, keep stirring in a low flame until it gets thicker.
- If by chance the sago is into the stage of getting mashed and disappear in the porridge, then add 1 tbsp of cornflour dissolved in little water to the boiling porridge to get thicker soon.
- Don’t make the koozh/porridge very thick, as after cooling it thickens further, so switch off the heat accordingly.
- For longer shelf life, dry the Sago Vathal Recipe in full sunlight for at least 3 to 4 days, so fungus will not be formed.
- If the Javvarisi Vadam Recipe does not puff up while frying, it means it is not properly dried or the water content in the dough is more.
- It stays good for 1 year when stored in a clean and dry container.
Sago Vadam Recipe
Method for Javvarisi Vadam Recipe
1. Rinse the sago well until the water runs clear. Then, soak 1 cup of sago in immersing level water. Let it soak for 2 to 4 hours. If it is good quality sago, then soaking it for 1 hour is enough. Some old sago needs to be soaked overnight to turn soft, so alter the soaking time accordingly to the sago you use. In the meantime, grind 3 to 4 green chilies coarsely by adding very little water.
Notes: Use the white sago which we use for upma, never use nylon sago variety.
Also, measure 1 tsp of jeera, required salt, dissolve 1/2 tsp of hing in little water and squeeze the juice from 1/2 lemon. Keep everything by side.
2. After 2 hours, take 1 sago and press it between your fingers, if it turns fully mushy, then it is properly soaked. Then, drain the water from the sago.
In a heavy-bottomed pan, pour 5 cups of water. Once the water starts to roll boil, add the sago. Simmer the flame and cook for 8 to 12 minutes, by continuously stirring to avoid the sago sticking to the pan. Then, add the jeera and required salt.
3. Now, add the ground green chilies and hing. Keep stirring the sago till it reaches koozh/porridge consistency. The sago should become transparent and 3/4 of the sago should have dissolved in water. If the sago is whitish in middle it doesn’t mean it is not cooked. As it cools the whitish part will turn transparent. Then, add the lemon juice.
4. Don’t make the koozh/porridge very thick, as after cooling it thickens further, so switch off the heat accordingly. Mix it well and let the porridge become warm. Spread a clean white cloth (if using cloth, sprinkle little water over the cloth) or plastic sheet on the balcony. Using a small ladle or spoon, take little by little sago porridge and pour it into the sheet to make a small circle.
5. Complete the whole porridge and allow them to dry in the scorching sun for 1 day till evening. By evening, if the temperature is at a peak, most of the moisture will be absorbed and the sago vathal looks like glass. In other seasons or countries, use plastic sheets to pour the sago porridge and allow it to dry within a room itself, but it takes about 1 week to get dried on both sides.
6. The next day, remove the vadam and place it on a wide plate. Continue to dry the vadam for the next 3 to 5 days (it varies on the place u stay) until all the moisture is absorbed. Heat oil in a pan and add 1 or 2 vadams.
7. If it fries up properly and it does not burst, then it is dried completely. I reserved a little porridge and added 2 pinches of food color, this is optional.
8. Mix it well, take a little sago porridge and pour it into the sheet to make a small circle.
9. Do the drying process for 3 to 5 days.
10. For complete details, watch my YouTube video of the javvarisi vadam making process.
Serve this Sago Vadam with rice and Ulli Theeyal.
Sago Vathal Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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