Javvarasi Vadam | Sago Papad | Sabudana Papad

Javvarasi Vadam(Sago Papad) a wonderful crispy and spicy papad . We can fry these vadam and have it with any rice or just like that. An easy to do papad during summer season. These papad are very simple and easy to make without any much expertise needed. Crunchy, delicious and real treat for our taste buds. We can make these vadam spicy or mild depending upon our taste. Also we can make variations to the plain sago papad. We can add tomato puree and make a yummy Tomato Sago papad or we can add mint paste and make it even more flavorful and colorful.

Unlike the other fryum/vadam/papad varieties, this Javvarasi Vadam is quite simple and easy. For the conventional Ommapodi vadam or thenkuzhal vadam, the process of making vadam mixture itself is quite complicated. Getting the right consistency of vadam mixture is itself a huge task along with the squeezing of vadam mixture through press and mould (murukku maker). A great amount of time as well as workmanship is needed for ommapodi or thenkuzhal vadam. Sometimes the squeeezing process will hurt our hands. But for this Javvarasi vadam, there is not squeezing process. We just need to make a thick porridge consistency of vadam mixture like our koozh vadam and then pour it in a clean white dhoti and allow it to dry. Many of us still have a practice of using plastic sheets. We always cool down the vadam mixture before pouring in plastic sheets, still it is not a good practice to use plastic sheets.

Notes :

1. Try to use dhoti for pouring small circles of vadam. Initially after first day, the vadam will become 80% dry and will stick to the dhoti. We need to soak the dhoti in water for couple of minutes and then take out and peel each vadam gently and place it on a plate and keep it under the Sun until it is completely dry. Before the vadam is fully dry, do not put the damp vadam in an air-tight container, that will make the fungus to form on the vadam. Also if there is dampness, then when we try to fry the vadam in oil, the moisture will come out and the vadam will burst in the oil. So dry out the vadam on both the sides completely before frying in oil.
2. I have used only mild spice considering kids, but if you have a tolerance to spice, adjust accordinly
3. After the porridge consistency is reached, taste the porridge and adjust the spice and salt.
4. Always for papad, we need to add salt little less than usual because upon drying we feel the vadam more salty

Video Making of Sago Papad | Javvarasi Vadam | Sabudana Papad

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