9799692b348 Nivedhanam: Javvarisi (sabudana) Vadai (ஜவ்வரிசி வடை)

Thursday, July 19, 2012

Javvarisi (sabudana) Vadai (ஜவ்வரிசி வடை)

Vadai is a crispy fried item which tastes best when served hot. Javvarisi are small opaque white pearls which become bigger in size, spongier and translucent when soaked in water. This vadai looks pretty from these white pearls and are very tempting. Make sure to wash the soaked javvarisi well to remove the excess starch. Also make sure to cut the coriander leaves and curry leaves to small pieces, so that one vadai does not get a big piece. 
Javvarusi Vadai - IMG_4869
Javvarisi / Sabudana /  Pearl Sago – 1 cup
Rice flour – 1/2 cup
Potato – 2
Onion (chopped) – 1 cup
Green chili (chopped) – 3
Red Chili Powder – 1/2 tea spoon (adjust to taste)
Salt – 1/2 tea spoon (adjust to taste)
Asafetida – 1/4 tea spoon
Coriander leaves – 1/2 cup
Curry leaves - 10
Oil – To fry

Soak the javvarisi for 3 hours
Wash the javvarisi with cold water and strain excess water and keep aside.
Grate the potato and remove the water from the potato
Add onions, green chili, chili powder, salt, asafetida, coriander leaves, curry leaves to the potato and mix it with the soaked javvarisi
Add rice flour little by little and make it to a dough
Heat oil in a pan
The oil should be very hot, otherwise javvarisi will absorb lot of oil.
Take small lemon sized mixture and make it like a vadai and put it in the hot oil.
Fry until both sides are golden and serve hot with coconut chutney

Sending this to JCO - Monsoon of India, Jagruti’s page, Priya's Olympics Games Event, Jagruti's event, Kitchen Chronicles – Only Vegan, Kalyani's page, The Pumpkin Farm Kid's Delight, South Indian Cooking Series #1,



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