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  • 1 cup Rice flour
  • 1/4 cup Javvarisi
  • Salt - as needed
  • Green Chilli - according to your taste
  • Hing - generous pinch
  • 2 tsp Lemon juice adjust according to your taste


  • Rinse the sago twice just to remove the impurities not more as we need to retain the starch
  • Soak the sago with 1 cup of water overnight or for 4-5 hours
  • After 1/4 cup water and cook it in a separator for 2-3 whistles; let the pressure subsided naturally
  • In a small mixie jar add green Chilli, hing, salt and little water and grind. Strain the green Chilli water and keep aside
  • Let the cooked javvarisi cool completely. Grind it into a fine mixture
  • Keep parchment paper/ cabinet liner or plastic sheet ready
  • In a wide heavy bottomed pan add 2 cups of water and let it boil
  • Once it starts boiling add green Chilli water and let it boil
  • After the water is boiling simmer the flame
  • Add rice flour little by little and mix well to avoid lumps
  • Dough comes together as a mass. If required sprinkle some water
  • Add the ground javvarisi and cook; stir well to avoid lumps
  • Mix well cook till the dough becomes non sticky
  • After the dough is cooked cover for 5 mins and keep the flame in lowest setting
  • Switch off and let it cool down a bit
  • Add lemon juice and mix well
  • Take a murukku achu and put your desired shape and keep it ready
  • Grease it with little oil and add dough
  • Press it and leave some distance in between
  • Finish the entire batch and let it get dry in hot sun
  • It is extremely sunny day after 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 sun set. Keep the Vadam inside during the night
  • 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
  • After the Vadam is completely dry store in a airtight container
  • Fry the Vadam in hot oil and flip for even cooking
  • Alternatively microwave with little brushed oil


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  1. Keep a stone or some form object around the edges to prevent the Vadam paper from moving around
  2. In India people keep black umbrella to protect Vadam from crow
  3. Vadam dough looks less salty but
  4. Vadam gets the salt as it dries so avoid adding excess salt
  5. Filtering green Chilli water is optional . To make it kids friendly we generally does it in our home
  6. The amount of water may vary slightly depending on the rice flour. Always keep hot water handy just in case
  7. Avoid covering the Vadam with paper/cloth while drying
  8. Make sure the rice flour is mixed well without any lumps
  9. Dough with lumps won’t come out easily in the idiyappam press
  10. Never leave the Vadam overnight as the moisture will make the Vadam soggy
  11. Always dry hands while flipping the Vadam
  12. If the dough is dry sprinkle little hot water
  13. For perfect vadam dough should be non sticky if touched
  14. Vadam tastes best if it is well sun dried
  15. While cooking vadam in hot oil if you see popping it means it is not dried properly
  16. Always fry the Vadam in hot oil
  17. If the dough has excess water add little rice flour and cook
  18. If for some reasons the dough turns so lumpy and difficult to press grind the dough.  Use a spoon and make koozh vadam
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