Javvarisi koozh vadam | Javvarisi vathal | javvarisi koozh vathal | sago fryums vadam | sago vathal | sago vadam | Sabudana vathal | easy vathal kool vadam | koozh vatral | summer recipe detailed step by step photo and video recipe. Check out the Javvarisi koozh vadam video and if you like the video pls SUBSCRIBE to my channel
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WHY JAVVARISI VADAM with sago flour
Traditional Javvarisi vathal requires soaking sago and then cooking. Sago vathal with store-bought sago flour helps for easy vathal maavu preparation. Sago vadam is a great beginner-friendly recipe to try for the summer season. All you need is a spoon/small ladle to make sabudana vathal.
Koozh vadam with javvarisi maavu
Vathal maavu can be prepared within 10 mins. Cook till it turns glossy; vathal maavu is ready.
should I grind sago flour?
grinding is optional but it helps for the smooth lump-free batter.
colorful Javvarisi vatral
Javvarisi vadam can be made colorful with some turmeric powder/chilli powder/ herbs or add some food colors.
WHEN TO PUT koozh vathal?
Always plan and put the Vadam. Ensure you at least get good 3 consecutive sunny days for Vadam to dry well in the sun.
WHAT IS THE BEST SURFACE TO PUT VADAM?
I always use parchment paper for making my vadam. I have seen people using plastic sheets for vadam but if you are opting for plastic sheets make sure it is of good thick quality. Most importantly the sheet should not have any wording /coloring as there is a high chance of Vadam getting impressions. Cotton cloth can also be used for making vadam. Vinyl sheets can also be used.
HOW MUCH WATER SHOULD I USE FOR sago koozh VATHAL?
It might slightly vary depending on the sago flour variety you use. I generally add a 1:8 ratio of sabudana flour to water
SHOULD I USE LEMON JUICE?
Yes always add lemon juice while preparing javvarisi vathal. Adjust the amount according to the sourness of the lemon.
WHEN TO FLIP THE VADAM?
On a peak sunny day, vadam can be easily flipped in the late afternoon. Gently try to flip, if vadam is sticking then try after a few hours. Always keep the vadam indoors around sunset, again dry them the next day. Once the vadam dries it becomes lightweight and might tend to fly/fall so after drying for two days the third day I generally dry the vadam in a baking tray/ plate
HOW TO STORE THE sabudana VADAM?
After the fryums are sundried well use an air-tight container and store. It stays good for at least a year.
WHAT GOES WELL WITH Sago fryums
In our home, we love snacking deep-fried vadam. It goes well with any rice variety dishes. It can also be taken as a side for rice accompaniment like rasam, kootu, kuzhambu variety
CAN I FAN DRY KOOZH vatral
No, you need good sun for the vadam to dry well. For peak Seattle sunny days it takes around three days to dry. Dried vadam turns glossy. It can be easily crushed into pieces without any moisture.
For the Javvarisi koozh video recipe
Ingredients
sago batter
- 1 cup sago flour
- 2 cups water
- 1/2 tablespoon salt
koozh
- 1 teaspoon dried red chilli flakes
- 6 cups water
- 1 teaspoon white sesame seed
- 1/2 teaspoon + 1 teaspoon lemon juice
Instructions
- firstly grind sago flour, 2 cups of water, and salt into a fine batter
- transfer to a wide heavy-bottomed pan
- furthermore, add 2 cups of water
- Turn on the stove to medium flame
- add dried chilli flakes, and sesame seeds and mix well
- furthermore, add 2 cups of water; mix well
- Whisk well and cook till the batter turns glossy and transparent
- Add water and mix well
- Turn off the stove and add lemon juice; mix well and rest for 5 minutes
- Keep parchment paper/ plastic sheet/ vinyl sheet ready for vadam
- mix the batter once and make sure it is at right consistency
- Take a ladle of koozh and add portions of the koozh to the paper. Leave space in-between the koozh
- Finish the entire batch and let it get dry in the hot sun
- if It is an extremely sunny day after a few hours (3 or 4 hours) you could easily flip the vadam
- Flip gently if it is coming easily do it for the entire batch but if it is difficult to flip wait for the Vadam to dry further
- Let the Vadam be in sun till the sunset. Keep the Vadam inside during the night
- The next day again dry the Vadam and flip around the noon for even drying
- Repeat this process till the Vadam is completely dry
- Depending on the weather it takes 3 or 4 days for the Vadam to dry. On the last day dry the vadam on a baking tray or plate to prevent from vadam falling as the dried vadam turns light
- try to break vadam; if it breaks into pieces then it is dried well
- After the Vadam is completely dry store it in an airtight container
- Fry the Vadam in hot oil and flip for even cooking
Video
Notes
- I have used store-bought sago flour
- Grind sago flour with water is optional but it helps for easy mixing
- Adjust the water according to your sago flour
- Dried chilli flakes are optional
- Always cook maavu till it turns glossy and transparent
- Javvarisi vadam can be made colorful with some turmeric powder/chilli powder/ herbs or add some food colors
- Always plan and put the Vadam. Ensure you at least get good 3 consecutive sunny days for Vadam to dry well in the sun
- Adjust the amount of lemon juice according to the sourness of the lemon
- Always keep the vadam indoors around sunset, again dry them the next day. Once when the vadam dries it becomes lightweight and might tend to fly/fall so after drying for two days the third day I generally dry the vadam in a baking tray/ plate
- After the fryums are sundried well use an air-tight container and store. It stays good for at least a year
- you need good sun for the vadam to dry well. For peak Seattle sunny days it takes around three days to dry. Dried vadam turns glossy. It can be easily crushed into pieces without any moisture
Ingredients
sago batter
1 cup sago flour
2 cups water
1/2 tablespoon salt
koozh
1 teaspoon dried red chilli flakes
6 cups water
1 teaspoon white sesame seed
1/2 teaspoon + 1 teaspoon lemon juice
How to make Koozh Vadam with step-by-step pictures
- firstly grind sago flour, 2 cups of water, and salt into a fine batter
- transfer to a wide heavy-bottomed pan
- furthermore, add 2 cups of water
- Turn on the stove to medium flame
- add dried chilli flakes, and sesame seeds and mix well
- furthermore, add 2 cups of water; mix well
- Whisk well and cook till the batter turns glossy and transparent
- Add water and mix well
- Turn off the stove and add lemon juice; mix well and rest for 5 minutes
- Keep parchment paper/ plastic sheet/ vinyl sheet ready for vadam
- mix the batter once and make sure it is at right consistency
- Take a ladle of koozh and add portions of the koozh to the paper. Leave space in-between the koozh
- Finish the entire batch and let it get dry in the hot sun
- if It is an extremely sunny day after a few hours (3 or 4 hours) you could easily flip the vadam
- Flip gently if it is coming easily do it for the entire batch but if it is difficult to flip wait for the Vadam to dry further
- Let the Vadam be in sun till the sunset. Keep the Vadam inside during the night
- The next day again dry the Vadam and flip around the noon for even drying
- Repeat this process till the Vadam is completely dry
- Depending on the weather it takes 3 or 4 days for the Vadam to dry. On the last day dry the vadam on a baking tray or plate to prevent from vadam falling as the dried vadam turns light
- try to break vadam; if it breaks into pieces then it is dried well
- After the Vadam is completely dry store it in an airtight container
- Fry the Vadam in hot oil and flip for even cooking
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