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Javvarisi Koozh vadam

Easy koozh vadam with sago flour
5 from 3 votes
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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

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Notes

  1. I have used store-bought sago flour
  2. Grind sago flour with water is optional but it helps for easy mixing
  3. Adjust the water according to your sago flour
  4. Dried chilli flakes are optional
  5. Always cook maavu till it turns glossy and transparent
  6. Javvarisi vadam can be made colorful with some turmeric powder/chilli powder/ herbs or add some food colors
  7. Always plan and put the Vadam. Ensure you at least get good 3 consecutive sunny days for Vadam to dry well in the sun
  8.  Adjust the amount of lemon juice according to the sourness of the lemon
  9. 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
  10. After the fryums are sundried well use an air-tight container and store. It stays good for at least a year
  11. 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
 
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