Make your own Saggubiyyam Vadiyalu, Javvarisi Vadam Sago Vathal this summer with this easy step-wise picture recipe, don’t ever have to buy packaged fryums anymore!
My recipes are usually either mango-based desserts or ice pops and ice creams or cool drinks. I also posted a few pickle recipes because I strongly relate to fresh pickles being made in our home (and hometown) during the hot summers. I have never ventured into making fryums on my own, as we lacked direct sunlight in every house that we have stayed so far in Bangalore. As luck would have it, this year the summer is kind of brutal here and I thought of making use of the hot sun to my advantage. Armed with renewed energy, my parents and I first started with Saggubiyyam Vadiyalu or Javvarisi Vadam.
Sago, tapioca pearls are known as Saggubiyyam (in Telugu) Javvarisi (in Tamil) make for one of the easiest and best fryums anyone can ever make. I love cooking with my family and while I made this, my dad helped me out by being my hand model and helping spread the mixture on plastic sheets to dry. Something as mundane as spreading a spoonful of this Saggubiyyam Vadiyalu mixture on a plastic sheet neatly could become so much fun when you have company?
We kept the recipe for making Saggubiiyam Vadiyalu or Javvarisi Vadam really simple – cooked the tapioca pearls or sago (nylon sago) in adequate water, salt, green chilli paste and cumin seeds. Once sago is cooked transparent, begin spreading it out on plastic sheet and let the sun do its magic for the next couple of days. I can assure you that you would never buy packaged stuff, once you taste these homemade beauties! On a tiring day, all you need is some hot rice and rasam with a batch of these fried Sago Vathal. Bliss. My parents also made other kinds of Vadiyalu or Vadam – Minapa Vadiyalu, Oori Mirapakayalu, Biyyapindi Vadiyalyu all because they know that I love them – I will share the recipes soon.
How to make Saggubiyyam Vadiyalu | Javvarisi Vadam | Sago Vathal –
Detailed step-wise picture recipe of making Saggubiyyam Vadiyalu | Javvarisi Vadam | Sago Vathal –
1. I used Nylon Sago, the smaller variant of tapioca pearls. They don’t need any soaking and cooks really fast.
2. Bring the water to boil and add salt along with green chilli paste.
3. As the water comes to a rolling boil, add sago.
4. Next add in cumin seeds.
5. Cook sago on medium flame until the pearls are transparent and are soft to touch. It should take about 20-25 mins at the maximum. Switch off the flame.
6. Add lemon juice. This helps in keeping the mixture lighter in color and adds flavor too.
7. Once the mixture is warm enough, spread out 1 tbsp of mixture at a time on a plastic sheet. Leave equal space between each spread. Keep it slightly thicker, that way when it is dried it will not be wafer thin.
8. Repeat this until the mixture is all gone. Keep the plastic sheet under hot sun for a day.
9. The edges begin to dry out first. Gently remove them from the plastic sheet and place them on a steel plate, dry them under hot sun for next couple of days.
10. When they are snap dry and look translucent, store them in an airtight container.
11. To fry them, heat enough oil in a pan. As the oil is hot, set the flame on medium and drop a fryum.
12. Press it at the center, it expands as it cooks. Once it is all cooked, remove it onto a tissue paper to drain excess oil.
13. Store in an airtight container. Serve as it is or sprinkle some chilli powder on top. Serve as a side dish for any rice item.
- I used nylon sago that didn’t require any soaking. If you are using regular sago, soak for 3-4 hours first before cooking.
- Adjust salt and green chilli paste as per taste preference.
- Don’t spread the mixture too thin, it will break off easily on the sheet when it dries.
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