Javvarisi Vadagam Recipe Preparation Steps

Ingredients

• Sago is a great source of carbs with glucose molecules which can increase the energy levels. 
• Sago is consumed as a dietary staple in many parts of the world like Indonesia, Malaysia and Papua New Guinea.
• Sago flour is included in soups and gravies as a thickening agent.
• The starch flour is mixed with water and partially heated to create the sago pearls.
• Sago is consumed as a breakfast or porridge in India especially during any fasting periods.
• Other popular varieties of Vadagam include Koozh Vadam, Elai Vadam, Tomato Vadam and the ones with vegetables like onion,  beetroots and many more.

Preparation Steps

The following are the ingredients needed for preparing Vadagam,

• Sago pearls / Javvarisi / Sabudana - 2 cups (soaked in water for around two hours)
• Water - 4 cups
• Green chilli paste - 1 teaspoon
• Asafoetida/hing - a pinch
• Salt as required

Optional ingredients:

• Lemon juice - 2 teaspoon
• Cumin seeds - 1/2 teaspoon 
• Food color as preferred

STEPS FOR PREPARATION 

For preparing Vadagam mix: 

1. Boil four cups of water and cook two cups of sago in a heavy bottomed vessel.
2. Keep stirring and make sure it does not stick to the surface.
3. Cook until the sago balls turn soft and transparent. 
4. Add green chilli paste, asafoetida and salt, give it a mix and let it turn slightly like a paste.
5. Add two teaspoons of lemon juice, mix and switch off the flame.
6. You can also separate them into batches and try each one with different colors by adding food color powder or gel.

To prepare Vadagam:

1. In a flat plate or tray, lay a plain white cloth or plastic cover to make sure it is straightened without any wrinkles.
2. Take a spoon or a small ladle of prepared mix and pour it on the tray in spherical Vadagam shape, one by one with gaps in between two.
3. Let it dry in morning sunlight for a few days until it dries out well and crispy.
4. It might take three to four days depending on the weather.
5. On the second or third day check if one side has dried and flip to the other side.
6. Once it can be removed from the cloth, place it on a plain tray and let it dry again for a couple of days. This will enhance the crispness.
7. Prepared vadam can be stored in an airtight container. It can be used for over a month.

For frying Vadagam:

1. In a pan, add oil and let it heat at medium to high flame.
2. Once it is hot enough check by adding a small piece.
3. Vadagam can be fried at low to medium by dropping two to three at a time as per the capacity of the pan.
4. When it puffs up and becomes crispy gently take it out and place it on a strainer to remove excess oil.
5. Continue the same steps for remaining Vadagam.
6. Fried Vadagam if stored in an airtight container can stay crisp for two days.