Posts Tagged ‘Fryums’

Sago Fritters/ Javvarisi Vadam

Sago vadam is the easiest and simplest fryums that can be made in a jiffy.  I have seen my mannima(mom’s mom) making this vadam. It was there in my grandmom’s place and I ate this for the first time when I was too young. Later my amma and paati(dad’s mom) started making this at home. This time my mom made and sent me a couple of photos. After seeing the snaps, I got tempted and made it the very next day. Thank you amma for the recipe <3.

 INGREDIENTS

Sago – 1 cup

Water – As required

Salt – To taste

Green chilli paste / Red chilli powder – As required

Lemon juice – 1/2 (optional)

Asafoetida – 1/2 tsp

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  • Wash and soak the sago in water for 6 -8 hours. I used big size sago. Depending on the size of the sago, soaking time vary. The water should be well above the sago level.
  • Meanwhile grind green chillies into a paste with water.
  • Add green chilli paste, asafoetida, salt into the sago and mix well. Pressure cook it for 11 whistles.You can also add lemon juice at this stage but I don’t like to add it.
  • The sago will be in kheer consistency and will look transparent.
  • Allow it to cool. Spread a plastic sheet or cotton cloth. Pour half a ladle of sago and make it to a small disc.

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  • It should neither be too thick nor too thin. Dry it in hot sun. If you are in flat, dry it in a place where you get the heat or under the fan.
  • If it gets dried, you will be able to peel it off. Dry it until it get the glassy texture.
  • To fry the fryums heat the oil and immerse the vadam well. Fry until they turn light brown.

Note:

Add salt carefully. If you taste, it should be mild. So that when you fry, the salt will be in right amount.

To make Tomato Sago fryums, blanch the tomatoes, grind and strain it. Mix the paste with the sago mixture. Add red chilli powder into it.

To make Onion Sago Fryums,  grind the onion and mix it with  the sago mixture.

While frying, the oil should be in right temperature. else the vadam will turn brown.

Sooji papad

Papad/Fryums are thin, crispy tortilla like stuff that is either roasted or fried and accompanied with rice. My amma and both grandmothers make these crispy stuff at home during summer season. In my home we make these as a team work. Every single person at home will involve. We chit chat and enjoy doing these work. Missing those golden days. They wake up early in the morning and make vadam before the sunrises. And a portion of the fryum dough is always kept aside for us to eat.  I discussed with my NorthIndian friend about this and asked her about the papads they make in their home. One of it is Sooji papad. And the minute I heard about this, I found it different and wished to make it. She got the recipe from her mom and explained me. Here is the outcome of it.  Thank you so much Priyanka for the recipe.

INGREDIENTS

Rava/Sooji – 1 cup

Water – 8 cups

Cumin seeds – 2 tsp

Salt – To taste

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  • In a heavy bottomed pan, add sooji/Rava.
  • Add water into the pan and stir continuously. Donot forget to add salt at this stage.
  • Stir continuously and the mixture will start thickening slowly. At one stage, it will start boiling and will leave the sides.
  • At this stage add cumin seeds. Donot add in the beginning. It will change the colour of the papad.
  • Turn off the stove.
  • Spread the sheet in open terrace or under the fan.
  • Take a small ladle of the batter and spread gently on the sheet.
  • Dry it completely.  Store it in a container and use when required.
  • Heat the oil in a pan and fry the fryums one by one.
  • Serve with hot sambar sadam or any rice of your preference.
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