Assalamu’alaikum warahmatullahi wabarakatuh
Javvarisi Vadai or the Sabudana vada is made with the sago or the tapioca pearls. These irresistible snacks are truly scrumptious. Javvarisi is nothing but the tapioca pearls in Tamil.
I love the recipe that contain the javvarisi or the sabudana. The sabudana kheer was my favorite during childhood. Discovering creative ways to use the tapioca pearls was quite a revelation after learning to cook. I have always used the pearls only for making the kheer. But over the years, I have found quite a few ways to cook them.
Whether it is the sabudana khichdi, sabudana upma or the sabudana vada. All these were never made during my childhood. And now I simply love all these variations. My aunt used to make the javvarisi appalam in Chennai. I need to learn that from her the next time I go to Tamil Nadu.
Even though having been born and brought up in Chennai, the South Indian capital for Tamil Nadu, I had never tried it while I was there. It is a pretty famous dish from the Tamil cuisine.
I could rattle on for pages why this javvarisi vadai or the sabudana vada is so great. But let me spare you the horror and sum it simply as: simply irresistible. I feel anything that is deep fried has to taste awesome. Crazy me. But isn’t that just so true with the Indian cooking. We have so many fried dishes.
You can swap out the peanuts in place for cashew nuts. And add some red chili flakes for the additional kick. Serve it up in such a creative way that kids would line up for this javvarisi vadai.
I am so glad that I started making this javvarisi vadai or the sabudana vada. I feel connected to my roots. Strange as it may sound. But yes, I do feel that way. This javvarisi vadai or the sabudana vada makes me miss Chennai, Tamil Nadu so much.
So without further delay and without me getting too home sick,
Let’s get started with the Javvarisi Vadai, Sabudana Vada, Sago Vada
Javvarisi Vadai, Sabudana Vada, Sago Vada
- 1 cup sago / javvarisi
- 2 small sized potatoes
- 1/4 cup peanut
- 3 green chilli finely chopped
- 2 tbsp coriander leaves / cilantro
- 2 tbsp rice flour
- salt to taste
- oil for frying
Wash the sago in running cold water. Do not apply pressure or press them.
Soak sago in just enough water to cover it for 1 hour. After all the water has been soaked in the sago, sprinkle water as necessary and again soak it for couple of hours. When you press it between the finger, the sago should be soft. The soaking time will depend upon the thickness of the pearls.
Boil and mash the potatoes. Set them aside. Do not over boil the potatoes, as the vadas will become too soggy and absorb too much oil. Boil just right.
Dry roast the peanuts, remove the skin and powder it coarsely. Set it aside.
Take a bowl, add the soaked sago, potatoes, powdered peanuts, chopped green chili, coriander leaves, rice flour and salt. Mix well.
Take small lemon sized balls and press them between the palms to make a disc.
Heat oil in a kadai and fry the vadai till golden brown in color.
Remove with a slotted spoon and serve hot with ketchup or chutney.
Signing off until next time,
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