Sago/Sabudhana/ Javvarasi/ Sabbakki - Vadagam/Vadams/Vadiyalu/Sandige/Fryums
Among all the vadagams love this vadagams made with sago Pearls. They just melt in your mouth once they are fried and even the taste is too good.
Recipe as given by my mother that she makes every summer for us at home. She makes few varieties of this vadagam. One is paper thin and crystal clear, the other where the whole granules are still intact and formed as round disk, but this once is the most common and for us to get it here is very easy as the paper thin ones tend to break while handling/packing
Javvarasi/Sago Pearls - 1 KG
Green Chillies - 200 Gms(Grind to paste)
Cumin Seeds - 3 - 4 tbsp
Asafoetida - 1 tbsp
Salt as needed
Wash the Javvarasi/Sago Pearls in water once or twice very carefully and add enough water to soak them overnight. Add water till the sago pearls and immersed fully and little above them. Next Day morning bring around 3 litres of water in a heavy pan/kadai/vessl and allow it to boil. Once boiled remove 1 litre of water and keep aside. Next add the sago pearls/ Javvarasi and cook till they soft and almost completely melts in the water. If the batter/mix gets thickened very much, then add the saved water as needed and cook till done. The batter/mix should be of a pouring consistency in spoon not very thick nor very thin.Can do thin as they come out paper thin vadagams. But handling and packing is difficult so she makes this way. Switch off flame and add the green chilli paste, cumin seeds, Asafoetida/Hing and salt and mix well and evenly.
Cool completely and spread a plastic sheet( thick variety) on a open place on a terrace preferably. This is best when prepared in a plastic sheet, as cloth makes them stick and very difficult to remove once dried. Next start taking some mix and poruing with a spoon. Repeat until done. If the batter becomes too thick in the middle of pouring, then can add some saved hot water or additional hot water and mix as needed and complete until. Dry under hot sun completely. Check in the evening, if completely dry then peel and remove carefully and again next day dry for one or two days more by spreading in a cloth or mat. Store and fry as and when needed.