Wash sago once to remove any impurities. Avoid washing a lot as we need the starch for vadam

Soak sago at least for 2 - 3 hrs. I generally soak it overnight with 5 cups of water

Add the sago along with soaked water. Furthermore, add 3 cups of water and close with a lid

Pressure cook for 3 whistles and let the pressure release naturally

In a mixie jar add green chilli, hing, salt, and little water; grind the chilli

In a wide heavy bottomed vessel add 1 cup of water and ground green chilli; let it boil

When it is boiling well add the cooked sago

Add 1 cup of water to the cooked sago vessel. Mix well before adding water

I felt the javvarisi required some more hing flavor and some salt so added some hing and salt

Mix well and let it boil well

Turn off and let it cool down

Squeeze lemon juice and add a pinch of salt

Place a parchment paper or cloth in the yard and add stones or some firm object at the corners for support

Take a small portion of the mixture and add a little water if it’s too thick. It should not be in a pourable consistency. Dry Vadam might stick to the cloth if it is in a pourable consistency

Add a small ladle full of mixture and place in a spreadable way

Leave a gap and repeat for the entire batch

Let it dry well in the sun. Based on the direction of the adjust the sheet during the day

If it is a good sunny day you can easily flip the Vadam past noon

Flip the Vadam when it is easy to flip and let it dry till sunset

Take it inside the home for the night. The next day dry it again. Flip once in a while for even drying

Repeat for 2-3 days till the Vadam is completely dry

Store it in an airtight container

Fry the Vadam in hot oil and flip for even cooking