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Javvarasi Vadam | Sago Papad | Sabudana Papad
Crunchy, delicious and real treat for our taste buds.

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Adjust Servings:
4 Cups or 500gms Javvarasi (Sago / Sabudana) 1 Cup - 250 ml
16 Cups Water
8-10 Green Chilli
As Needed Salt
1, squeezed to extract juice Lemon
0.5 Cup Curd (Yogurt)

Nutritional information

41 g
1 g
174 mg
6 g
2 g

Homemade Crispy and Spicy Papad!





    Javvarasi 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. These papad are very simple and easy to make without any much expertise needed. Crunchy, delicious and real treat for our taste buds. We can make these vadam spicy or mild depending upon our taste. Also we can make variations to the plain sago papad. We can add tomato puree and make a yummy Tomato Sago papad or we can add mint paste and make it even more flavorful and colorful.

    Unlike the other fryum/vadam/papad varieties, this Javvarasi Vadam is quite simple and easy. For the conventional Ommapodi vadam or thenkuzhal vadam, the process of making vadam mixture itself is quite complicated. Getting the right consistency of vadam mixture is itself a huge task along with the squeezing of vadam mixture through press and mould (murukku maker). A great amount of time as well as workmanship is needed for ommapodi or thenkuzhal vadam. Sometimes the squeeezing process will hurt our hands. But for this Javvarasi vadam, there is not squeezing process. We just need to make a thick porridge consistency of vadam mixture like our koozh vadam and then pour it in a clean white dhoti and allow it to dry. Many of us still have a practice of using plastic sheets. We always cool down the vadam mixture before pouring in plastic sheets, still it is not a good practice to use plastic sheets.

    Notes :

    1. Try to use dhoti for pouring small circles of vadam. Initially after first day, the vadam will become 80% dry and will stick to the dhoti. We need to soak the dhoti in water for couple of minutes and then take out and peel each vadam gently and place it on a plate and keep it under the Sun until it is completely dry. Before the vadam is fully dry, do not put the damp vadam in an air-tight container, that will make the fungus to form on the vadam. Also if there is dampness, then when we try to fry the vadam in oil, the moisture will come out and the vadam will burst in the oil. So dry out the vadam on both the sides completely before frying in oil.
    2. I have used only mild spice considering kids, but if you have a tolerance to spice, adjust accordinly
    3. After the porridge consistency is reached, taste the porridge and adjust the spice and salt.
    4. Always for papad, we need to add salt little less than usual because upon drying we feel the vadam more salty


    Video Making of Sago Papad | Javvarasi Vadam | Sabudana Papad

    Javvarasi Vadam | Sago Papad | Sabudana Papad
    (Visited 6,746 times, 2 visits today)


    2 hours

    Soak Sago

    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 mins

    Grinding Process

    Meanwhile grind the green chillies along with salt and hing to a nice paste by adding little water.

    40 mins

    Cooking Sago

    After half of the sago disintegrates in water, roughly after 2 hours, we can the add the rest of water (12 cups) to the pressure cooker/heavy bottomed pan and keep in flame. When the water in the pan/cooker starts to boil, add the soaked sabudhana/sago/javarasi little by little and constantly stir it to avoid sticking in the pan.


    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

    2 mins

    Spice up Vadam Mixture

    Add the spice paste to the sabudhana/sago/jevarasi koozh and mix well. Squeeze the lemon and extract the juice and strain the seeds. Allow the sabudhana/sago/jevarasi koozh to cool off. The mixture will become thick when cooled off

    15 mins

    Making Papad & Drying under Sun

    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. 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. 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

    2-3 days

    Drying Process

    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. Once the vadams are dried completely, store it in a air tight container and you can use it for many months

    10 mins

    Frying Vadam

    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


    Serving Time!

    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!!!

    Sowmya Venkatachalam

    IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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    5 Comments Hide Comments

    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?

    Sorry for late response. when the papad is fully dried and if it becomes double the size on frying then it will not be sticky. Try frying one to test and if its completely dried, it will be crisp. or else dry it more.

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