Appalam , Vadam & Vathal Series – part 1 Jawwarisi Vadam

Appalam, Vadam and Vathal even though are used across the country, in South Indian families they are used almost every day. Making Appalam Vadam etc though are not very difficult, one can make them in small batches over a period of time. They can be easily stored for almost the whole year, in Airtight containers.In this series I will try to share with you the recipe for different types of Vadam, Vathal etc, but one at a time.

Part 1- Jawwarisi Vadam (Sago Fryum)

Wash and soak Jawwarisi overnight, with a little extra water. Cook the soaked Jawwarisi in a thick bottomed vessel over low to medium heat, and stir regularly to avoid getting stuck at the bottom. As it gets cooked it keeps getting thicker in consistency, hence ensure it has adequate water.Cook till the Jawwarisi turns transparent and is of pouring consistency and switch off the heat and allow it to cool completely.(Don’t worry too much about the consistency, as you can add water at any point in time even while you are spreading the vadams. similarly even if the batter gets a little too watery while cooking, it will automatically thicken as it cools.)

Grind and make a paste of green chillies.Once Sabudana mixture is cool, add the Chilly paste, squeeze in lemon, and add salt as per taste and mix well.(Suggest to keep the spice slightly on the upper side and the salt on lower side, as after the vadams dry the effect of the same reduces for chillies and increases for the salt).

Using a small laddle or spoon spread the vadams (after adjusting the consistency) on a clean plastic sheet, ( it is easier) or a clean cotton cloth, preferably under the sun. If you spread it too thin it will break while removing, handling once dry, also tends to get burnt while frying, whilst if it’s too thick won’t dry so easily and would be hard and not so crispy when fried.

End of the day or next morning remove the vadams from the sheet, turn it, and let them dry again.If you have used a cloth then sprinkle the backside of the cloth with a little water, before removing the vadams.If the vadams become transparent like a glass, and if you break, it breaks into pieces with a cracking sound, they are ready to be stored and of course frying too.

Additional Tips

1. Vadam batter would be very yummy to taste and you can keep a portion of it for Breakfast too😋😋

2. Even the half dried vadams are very tasty.

3. You can take the cooked Jawwarisi, (before adding chillies and salt) add Milk, Sugar, cardamom powder and make yummy Payasam. Don’t forget to add fried cashews and raisins😄

By Sundari Balasubramanian