Jevarasi Vadam(Sago Papad)

Jevarasi Vadam(Sago Papad) a wonderful crispy and spicy papad . We can fry these vadam and have it with any rice or just like that. An easy to do papad during summer season. It is not mandatory that we need to do this during summer, my daughter-in-law who is in London, made these spicy sago papad last week. Tough it is snowy there, she dried the papads inside the room itself and after 7 days, the papads are dried completely and she fried the delicious papad. So summer is not a mandatory criteria. In India, especially in chennai, these papad will fry within 2 days. I have made plain Jevarasi Vadam(Sago Papad), we can even do flavoured papad using tomato and mint. But the plain papad is the traditional one... Lets go the recipe now...

Jevarasi Vadam(Sago Papad)
Jevarasi Vadam(Sago Papad)

Preparation Time3 hours
Cooking Time 40 mins
Yield1 big jar

Jevarasi Vadam(Sago Papad)
Jevarasi Vadam(Sago Papad)

Sago/Sabudhana/Jevarasi4 Cups(500gms)
Water16 Cups
Green Chillies7-8
SaltTo taste
Hing2 teaspoon
Lemon1 small size
Sour Curd1/2 Cup


  1. Soak the sabudhana/sago/jevarasi in sour curd and 4 cups of water for 2 hours. Some type of sabudhana dissolves very quickly in water and hence we need to stir the sago every 15 mins to see if it disintegrates quickly. If it is a good quality sago, then soaking sago for 1 hour is enough. Some old sagos need to be soaked even overnight to get themselves disintegrate in water. Also if you would like to have sago to be visible as it is in papad, you can skip this step. 
  2. After half of the sago disintegrates in water, roughly after 2 hours, we can the add the rest of water to the pressure cooker/heavy bottomed pan and keep in flame
  3. When the water in the pan/cooker starts to boil, add the soaked sabudhana/sago/jevarasi little by little and constantly stir it to avoid sticking in the pan
  4. Keep stirring the sabudhana/sago/jevarasi till it reaches koozh/porridge consistency. The sago should become transparent and 3/4 of the sago should have dissolved in water. Add water if needed. The koozh should not be so thick as we need to cool it off before making vadam which will make the koozh thick enough
  5. Meanwhile grind the green chillies along with salt and hing to a nice paste by adding little water.
  6. Add the spice paste to the sabudhana/sago/jevarasi koozh and mix well
  7. Squeeze the lemon and extract the juice and strain the seeds
  8. Add the strained lemon juice to the vadam koozh and mix well. Taste a little and adjust salt/sour/spice accordingly
  9. Allow the sabudhana/sago/jevarasi koozh to cool off. The mixture will become thick when cooled off
  10. Spread a clean white dhoti/cloth in the sun and keep some weights on the 4 corners to make the cloth spread evenly without any wrinkles
  11. Using a small ladle/spoon, take 1 little by little of sabudhana/sago/jevarasi koozh and pour it in the cloth to make small circle
  12. Complete the whole koozh and allow them to dry in sun for 1 day till the sun comes down in the evening. In other seasons/countries, you can use plastic sheets/saran warps to pour the sabudhana/sago/jevarasi koozh and allow it to dry within a room itself. Atleast 3-4 days you need to wait till it gets dried on one side in a closed room
  13. After 1 day, if the vadams are dried fully in hot sun, allow it to dry for half a day more and then sprinkle some water in the cloth and gently remove the dried vadams/papads. Place it on the other side in a place/cloth and dry it in shade for 2 more days. For people staying abroad, after 4-5 days, you can wet the cloth and remove the dried vadams/papads and toss it other side and again allow it to dry for 5 more days
  14. Once the vadams are dried completely, store it in a air tight container and you can use it for many months.
  15. We can fry these vadams/papads in oil. I prefer to fry it in microwave without oil as it is healthier than the oil. Just sprinkle some water in the dried papads and place it in microwave. Stand near to the microwave and keep monitoring as it tends to fry quickly and get burnt. May be after 5 seconds, turn the papad to other side and fry for 5 more seconds
  16. The yummy spicy and crispy Jevarasi Vadam(Sago Papad) is ready to serve with any rice or you can eat just like that as a snack!!!
Try this and let me know your comments!!!
Jevarasi Vadam(Sago Papad)
Jevarasi Vadam(Sago Papad)
  1. Tomato Sago Papad: We can grind 2 fresh tomatoes and strain the seeds and skin and then add the puree to the boiling sago. Other steps are same. This is a slight variation of the traditional sago papad
  2. Green Sago Papad: We can grind 1/4 cup of coriander, mint and curry leaves to a nice paste and add it to the boiling sago and follow the rest of steps to prepare green sago papad

Post a Comment

This is my favourite kind of papad. Thank you for sharing the recipe. One question - in the UK, we don't have sour curd as it is very difficult to make curd with milk here, can we use a mix of natural yoghurt and sour cream instead?

maami love this recipe.can u plse put the recipe for thalir vadaam too.would love to try that too:)



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