Javvarisi Vathal Recipe | Sago Papad | Sabudana Papad

Summer is the apt time to prepare papad and pickle. Last week I made a mango pickle that stays for a year and also wanted to make sago papad. Sago papad is loved by all at our home.

This recipe I learned from my blogger friend Priya – Priya’s Versatile Recipes. It came out perfect. She made this using the regular method by boil water in a heavy bottom pan. Instead, I wanted to try it in an electric pressure cooker and turned out awesome. No need to babysit and stir for a long time.

Just add all the ingredients into the inner pot. Pressure cook on high for 5 mins. Natural pressure release. Then just leave it until it cools completely. Once done pour it in batches on a plastic sheet, dry it in sunlight, and viola it gets ready in 2 days. Now let us see how to prepare this recipe.

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Javvarisi Vathal Recipe | Sago Papad | Sabudana Papad

Print Recipe

Crispy javvarisi/sago/sabudaba vathal.

• CourseSide dish
• CuisineIndian

Servings	Prep Time
70-80 pieces	15 mins(exculding soaking time)

Cook Time

15 mins(exluding drying time)

Servings Prep Time 70-80 pieces 15 mins(exculding soaking time)

Cook Time 15 mins(exluding drying time)

Javvarisi Vathal Recipe | Sago Papad | Sabudana Papad Print Recipe Crispy javvarisi/sago/sabudaba vathal. CourseSide dish CuisineIndian Servings Prep Time 70-80 pieces 15 mins(exculding soaking time) Cook Time 15 mins(exluding drying time) Servings Prep Time 70-80 pieces 15 mins(exculding soaking time) Cook Time 15 mins(exluding drying time)

Ingredients

• 1 cup Sago/Sabudana/Javvarisi
• 3 Green chilies grind coarsely
• 1 pinch Asafoetida/hing
• 1 tbsp Cumin seeds/Jeera
• 5 cups Water
• salt to taste

Servings: pieces

Instructions

1. Wash the sago and soak it in enough water for 3-4 hours. Coarsely grind the green chili.
2. In the inner pot add soaked sago (drain the water and add sago only), green chili paste, thing, cumin seeds, and salt to taste, and mix all thoroughly.
3. Close the lid. Turn VENT to SEALING position. Select PRESSURE COOK mode on HIGH for 5 mins. Natural Pressure Release.
4. Once the pressure releases naturally, open the lid. Initially, it looks, like the sago is not cooked well. Turn off the WARM mode. Remove the inner pot and keep it on the countertop.
5. Sago turns glossy in half an hour as the inner pot is still hot. Let the mixture cool down completely.
6. Once the mixture gets cool, it will turn thick.
7. spread a plastic sheet and drop a spoonful of the mixture with enough spaces in between and let them dry under sunlight.
8. After a day, remove the partially dried fryum from the sheet and transfer it to a plate.
9. Let them dry completely under the sunlight for 2-3 days. Once they dried completely store them in an air-tight container.
10. Whenever required fry the fryums in batches in hot oil.

Recipe Notes

• For one cup 5 cups of water are enough.
• If you don't have an electric pressure cooker then pressure cook in a regular cooker for 2 whistles.
• Let them dry completely under the sun for 2-3 days.
• Once dried, store it in an airtight container and fry whenever required.

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Crispy and crunchy sago papad is ready to relish.

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