I made this vadam last year but I completely forgot this recipe to post. I saw this recipe this year only in my vadam draft.
Last year I posted vegetable colour vadams. In this recipe I used food colours.
Now let us see how to make colour javvarisi vadam
- Javvarisi (sago) – 1 cup
- Water – 1 ½ + 3 ½
- Rock salt – 1 tsp
- Green chilli – 4 – 5
- Curd – ¼ cup
- Asafoetida – ¼ tsp
Soak javvarisi in 1 ½ cup of water overnight and keep it in the fridge. Next day morning boil 3 ½ cups of water. When it starts to bubble add soaked javvarisi and salt and stir continuously till done. For one cup it will take 10 to 15 minutes to cook. Add green chilli paste, curd and asafoetida and mix it well. Divide the mixture into three parts. Add green food colour in one part and pink colour in another part and mix it well. The third one is natural white colour. Spread plastic sheet or white cloth in the open terrace under the sun and put the vadam mixture into mini round shapes with spoon or hand (using hand will be faster than using spoon). Next day you may sprinkle little amount of water in the reverse side of cloth and peel. Spread it in the plate and dry it in the sun for at least two days.
Heat oil in a frying pan and add little bit, when they pop up the oil is ready for frying. Then fry vadams and serve with rice. Store the remaining vadams in the air tight container for later use.
Use milk white javvarisi for this vadam.
Fry javvarisi vadam in the evening and munch it with tea in the winter season.
If you want you can add the lime juice. If you add lime juice, vadam will stick on the mouth.
Add 2 tblsp rice flour while cooking the javvarisi, the vadam will not stick on the cloth, and it will come out easily.
If you dry well you can store this vadam in air tight container and use for a year or two.
If you add curd, the vadams will be bright white in colour.