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    Home » Appalams / Vadagams » Javvarisi Vadagam / Javakki Sandige / Saggubiyyam Vadiyalu – Guest Post for Aaharam

    Javvarisi Vadagam / Javakki Sandige / Saggubiyyam Vadiyalu – Guest Post for Aaharam

    Posted on October 20, 2015 · Last Updated on October 20, 2015 · By Srividhya G · 20 Comments

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     This post was earlier cross posted in Aruna’s Aaharam blog. I did a guest post for her and here it is. Thanks again Aruna for giving me this opportunity. :-)

    Aruna’s Aaharam is one among the first few blogs that I followed right after moving WordPress. I admire and love the way she brings out the authenticity of the recipes.  Along with the recipes I look forward to her write-ups to. Me being a history fanatic love her write-ups especially the Indian travel tales. After reading this post, I wanted to travel to Himachal right away. 

    Another post that took me back to history was this. Her blog has great vegetarian recipes and picking my favorite is very hard. The one in my to-do list is her Mysore Masala dosa. I am hoping to get to this recipe soon.

    Here is her social media links,

    • Blog: http://aahaaram.wordpress.com
    • FaceBook: https://www.facebook.com/Aahaaram
    • Twitter: https://twitter.com/Ahaaram

    With all that said, when Aruna asked me for a guest post I agreed right away. It’s such an honor and pleasure for me to write for her who is active in this blog space for a very long time. Thank you so much Aruna for this wonderful opportunity. And here is my recipe.

    JavarisiVadagams

    We all know the proverb “Make hay while the sun shines”. But I would say “Make Vadagams when the sun shines” especially in US. I get only two months of peak summer and whenever it’s sunny over the weekend I try to make these Fryums or Vadagams and stock it up. This is a super simple recipe and I got it from my mom. You don’t need any exotic ingredients for this. Every summer back in my native Amma prepares this along with other Vadagams and I help her spreading it out in the terrace. I love the half dried soft and crunchy Vadagams. So every now and then I used to go to terrace and grab the half dried ones. Amma has to save these Vadagams not only from the birds but also from me too before they dry up. ;-) Lol

    Here is the recipe,

    Ingredients for Plain Vadagams:

    • Sabudana/Javvarisi/Saggubiyyam – 1 cup (The big thick sabudana)
    • Green chillies – 2
    • Water for soaking + 6 cups + 3 tbsps.
    • Rice flour – 1 tbsp.
    • Salt – ¾ tsp to 1 tsp 
    • Gingelly oil – 1 tsp
    • Lemon Juice – 2 tbsps

    Other accessories needed:

    • Big plastic sheet for spreading the vadagams

    Steps:

    Preparing the mixture:

    • Soak the sabudana overnight or up to 8 hrs.
    • Grind the green chilly with little water and salt.
    • Now boil the 6 cups of water with 1 tsp of gingelly oil in heavy bottom vessel/pan.
    • Once the water boils add the green chilly mixture.
    • Let it boil for couple of minutes and now added the soaked sabudana.
    • Keep stirring the mixture and make sure they don’t stick to the bottom of the vessel.
    • Let it boil till all the sabudana is cooked. 
    • Now reduce the heat and mix the 1 tbsp. of rice flour with 3 tbsps.’ of water and add it to the sabudana.

    JavarisiMixCookedJavarisi

    • This is to thicken the sabudana mixture.
    • Let it simmer for couple more minutes and turn it off and let it cool.
    • Now add the lemon juice and mix well.

    TheVadagamMix

    Drying:

    • Meanwhile in a sunny area (backyard or balcony or terrace) place the washed plastic sheet.
    • Now take a small ladle full of the sabudana mixture and spread it in the sheet. Give enough space between two vadagams. Sometimes it might flow but that’s ok
    • Let it sundry for the whole day and bring the sheet with the vadagams inside in the evening. The next day flip it slowly and dry them again.

    VadagamDryingup

    • During peak summer it gets dried up within two days if not maximum 3 days.
    • Once they are dried up store them in airtight container.

    Tomato Vadagams:

    TomatoVadagamsMix

    You don’t need to add artificial colors to make the colored vadagams. Just add veggies to make it colorful and also flavorful. For these tomato vadagams all you need to 3 tomatoes and ¼ tsp of additional salt and one more green chilly. All you need to do is grind the tomatoes, chilly and salt together. Similar you can try green vadagams by grinding cilantro and mint together.

    When you want to use them fry them up in oil and enjoy with your favorite rice.

    SabudanaFryums

    Notes:

    • We need to be careful with the addition of salt. If you feel the salt is less increment in small quantity.
    • Don’t let the vadagams outside during the night. Drying might get delayed
    • You can also add little carom seeds or cumin seeds to the sabudana mixture.
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    Filed Under: Appalams / Vadagams Tagged With: guest post, jaavarisi vathal, javvarisi thakkali vadagam, javvarisi vadagam, Javvarisi Vadagam / Javakki Sandige / Saggubiyyam Vadiyalu, sides for rice, vadagam

    Reader Interactions

    Comments

    1. Amudha says

      June 23, 2020 at 11:32 am

      Nice recipe and remembering my olden days. Where can we get the plastic sheet in USA

      Reply
      • Srividhya G says

        June 24, 2020 at 1:06 pm

        You can use a shelf liner. You will get it in Walmart or any craft stores also.

        Reply
    2. Padmini says

      March 24, 2019 at 12:53 am

      Approximately how many papads does one cup of sago make? And in the tomato flavoured papad shield the ground tomatoes be cooked along with the sago mix?

      Reply
      • Srividhya G says

        March 24, 2019 at 10:05 am

        The number of papads depends upon the size actually. Approx, it can make 50 small vadams. And yes, for the tomato flavored ones, you need to cook it along with javvarisi.

        Reply
        • Padmini says

          March 25, 2019 at 12:42 am

          Thank you!!

          Reply
    3. Chitra Jagadish says

      October 22, 2015 at 3:10 pm

      Oh wow, as wintery chill weather approaching and these papadams are making me drooool .. yummm…

      Reply
    4. Bharani says

      October 22, 2015 at 7:52 am

      I love these always then any other sides …. n must say u have loads of patience :)

      Reply
      • Vidhya@VVK says

        October 22, 2015 at 8:32 am

        Thanks a lot. Amma is here so got loads of help. :-)

        Reply
    5. farin ahmed says

      October 22, 2015 at 3:01 am

      Love to munch anytime..u really have lots of patience to try this

      Reply
      • Vidhya@VVK says

        October 22, 2015 at 7:48 am

        he he amma helped me a lot. Thanks

        Reply
    6. Traditionally Modern Food says

      October 21, 2015 at 2:43 pm

      Rembee seeing this post Sri…it s chil day I need some vadam

      Reply
      • Vidhya@VVK says

        October 21, 2015 at 8:08 pm

        I wish I could send some

        Reply
    7. freakyveggie says

      October 21, 2015 at 10:54 am

      I love the tomato flavoured ones :)

      Reply
      • Vidhya@VVK says

        October 21, 2015 at 8:11 pm

        Me too :-)

        Reply
    8. sandhyakumar says

      October 21, 2015 at 8:22 am

      I was just frying Kothavarangai vathhal today :) Lovely post !

      Reply
      • Vidhya@VVK says

        October 21, 2015 at 8:12 pm

        Oh wow kothavarangai vathal.. yum yum yum

        Reply
    9. Aruna Panangipally says

      October 21, 2015 at 3:13 am

      Thank you for doing this post, Vidhya. This vadiyam is one of my favourites and it was nice to have this recipe from one of my favourite bloggers. :-)

      Reply
      • Vidhya@VVK says

        October 21, 2015 at 8:12 pm

        Thanks a ton Aruna for the opportunity.

        Reply
    10. Bikramjit says

      October 20, 2015 at 11:08 pm

      Wowow you introduced another food blog.. yummmy for me…:)

      Reply
      • Vidhya@VVK says

        October 21, 2015 at 8:13 pm

        :-) :-)

        Reply

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