Thursday, 2 April 2015

Jevvarisi Vadam / Sago Papad









Javvarisi vadam / Sago Pappad. is the easiest vadam.  I highly recommend this for beginners.

Y means..

·         Zero preparation. Yes, u heard me right. You need not prepare anything ahead. Get set go.
·         It doesn’t require vadam nazhai  / Hand Machine.  So those who does not have vadam nazhai can attempt this vadam and get good results.
·         Another advantage is it doesn’t require much of continuos tough stirring that is involved in the other arisi mavu / rice flour vadam.
·         Knowing when the vadam mavu is cooked is much easier than the other varieties of vadam.
·         Easy to store. This wont be so brittle as the other varieties. So storing them is much easier.

The below ingredients makes about 80 medium sized vadam.

Ingredients:

·         Jevvarisi / Sabudhana / Tapioca Pearls – 3 cups. (About ½ kg. Mavu variety, the one which is white in color)
·         Water – 12 cups
·         Coconut Oil - 1 tbsp
·         Green chili – 12 ( Can be changed according to ur taste, this is medium spicy)
·         Salt to taste
·         Lemon Juice from a big lemon.

Method:

Wash the Jevvarisi well and drain the water. No soaking required. Because when you soak, you wont get the perfect pearly texture.



Heat a thick bottom vessel in high flame and pour the 12 cups of water. . (1:4 is the ratio for jevvarisi and water)

Add a tbsp of coconut oil. Let it boil well. 



Add the Jevvarisi to that and cook for about 25 minutes changing from medium and high now and then with occasional stirring. The stirring prevents from jevvarisi  sticking in the bottom.



While it is getting cooked, grind the green chilies and salt to a smooth paste.

Once the pearls looks little transparent, add the chili paste and mix well. Switch off the stove. You can add some water while grinding too.  No harm with extra water.



Let it cool down well for about 30 minutes. The mavu will get more thickness when it is cooled down. Squeeze the lime  and mix well. Check for salt and add if required.



Now with a help of small ladle pour it in a plastic sheet and spread evenly. Let it dry in a sun for the whole day and in the evening flip the sides and bring it inside home and spread it in the paper without much overlapping.  


Next day again keep it in the sun and let it dry completely without any moisture.

Store it in big containers in dry place.

Deep fry and serve when required.



We also make a tomato version of this.
Ingredients:

·         Jevvarisi / Sabudhana / Tapioca Pearls – 3 cups. (About ½ kg. Mavu variety, the one which is white in color)
·         Water – 12 cups
·         Coconut Oil - 1 tbsp
·         Red chili – 10 ( Can be changed according to ur taste, this is medium spicy)
·         Tomato – 6 (Well ripe, juicy ones. Not the ones used for salads and sandwiches)
·         Salt to taste

Method:

Wash the Jevvarisi well and drain the water.

Heat a thick bottom vessel in high flame and pour the 9 cups of water. . (1:3  is the ratio for jevvarisi and wate. It is different from the normal version as tomato juice will have water content.)

Add oil and let it boil well. 

Add the Jevvarisi to that and cook for about 25 minutes changing from medium and high now and then with occasional stirring. The stirring prevents from jevvarisi  sticking in the bottom.

While it is getting cooked, grind the tomatoes ,red chilies and salt to a smooth paste.

Once the pearls look transparent, add the tomato chili paste, mix well and switch off the stove.



Then follow the same procedure for drying it. See the high level protection.


Note:  

·         You can add color to these and make color vadams. But we don’t use much food colors at home, so make it plain.
·         In my mother’s place, we soak and grind the jevvarisi and make vadams. That will give more quantity, but the texture won’t be the same.  My Badma chithi (Mom’s sis) will make no soak version which I used to like so much during my child hood, so I prefer no soak method.
·         Check the weather forecast a day before itself. Make sure you do this on a sunny day. Suddenly when i was drying it, there was a drak cloud which scared me like hell.








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