Jevarisi vadaam

My mom made these and sent me the pics to share the procedure for sago vadaam ..


1 cup sago
Salt to taste
Green chillies

Soak the sago overnight in 3 cups of water. Next morning, grind it along with salt, asafoetida and green chillies as required.

Now heat it along with one more cup of water on low flame and keep stirring till you get a transparent and a bit thick liquid. The kuzhu is ready.

Cool well. Now tie a clean muslin cloth (or thick plastic sheet) over some wooden base. Take a small ladle full of the kuzhu and pour it in the cloth to make a small round. It will spread by itself, so leave a little gap between two vadaams. Repeat the process for the entire kuzhu. Dry well under hot sun..

Depending on the heat, it may be ready in a day or may take another day as well. Ensure to keep in a safe place away from birds, animals and dust.

Once dry, it would be transparent and very crisp. This can be stored for a year in a clean box.

To serve, just heat oil in a pan and fry the vadaams one by one without turning it reddish.

Serve with rice or just as a snack.
Sending it over to Priti for her Festive food:Summer Treat event.
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Prathibha said...

I love these especially with hot rice n rasam..

Priya said...

Thats a great recipe! i love sago vadams much..

Ramya Vijaykumar said...

wow summer time speciality... Good one and a nice entry... Thanks for sharing, thanks to your mom... Send this entry to - FF: Summer Treat... Will make a great entry for the event...

Valarmathi said...

My mom also made this and sent to me. It was delicious. Good one. great entry for the event.

Divya Vikram said...

That is a great recipe. Amma makes this everytime and sends it to me.

Priti said...

Hey EC, vadaam looks gud...Thanks for the entry and thanks to your mom too :)

shameena and shabana said...

I made this vadagam and gave it to my Mom she was so surprised and she ask me to make some more for her i felt so honoured thanx for ur wonderful recipe

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Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at