This is an easy version of javvarisi vadai (In Tamil) without potato and peanuts. Its prepared by mixing soaked sago / javvarisi / sabudana, rice flour, chopped onion and vegetables which is mostly like South Indian style. Though its my first attempt, it came out so well and crispy. We all loved it very much. I tried this recipe after watching an YouTube video. It can be prepared under 10 minutes if you have soaked sago ready in hand. Ok, Lets see how to make this easy and simple javvarisi vadai with step by step pictures.
Check out my
North Indian style sabudana vada too !
Javvarisi vadai recipe
Javvarisi vadai / Sago vada recipe without potato, peanuts
Cuisine:
Indian
Category:
Starters
Serves:
8 nos
Prep time:
10 Minutes
Cook time:
20 Minutes
Total time:
30 Minutes
1 cup = 240ml
- Soaked sago / ooravacha Javvarisi - 1 cup
(use big sized ones)
- Rice flour - 1 tbsp
- Big onion - 1 (finely chopped)
- Green chilli - 2 (finely chopped)
- Ginger - 1/2 inch (-do-)
- Coriander leaves - 2 tbsp (-do-)
- Carrot - 1 (grated)
- Curry leaves - Few
- Salt - as needed
- Water - 1 to 2 tsp (only if needed)
- Cooking oil - to deep fry vada
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HOW TO MAKE JAVVARISI VADAI
- Wash and soak 1/2 cup sabudana / sago in required water for 4 hours or overnight. It doubles and get around 1 cup after soaking.
- Drain all the water and grind the soaked sago to a coarse paste with less water.
- Take the ground sago in a bowl. Add rice flour, finely chopped onion, ginger, green chilli, grated carrot, curry leaves and coriander leaves. Mix well.
- Grease your hands with oil and shape vada.
- Heat oil and deep fry the vada both sides till onion turns golden brown.
- Remove and drain in a tissue paper. Serve hot with tomato ketchup.
JAVVARISI VADAI RECIPE - STEP BY STEP PICTURES
- Wash and soak 1/2 cup of white colored, big sized sabudana / sago pearls in water twice. Then soak it in enough water for 4 hours or over night. It doubles and becomes to around 1 cup after soaking.
- After soaking, drain the excess water completely. Take 1 cup of soaked sago in a mixie jar. Grind to a coarse paste and transfer to a bowl. Add 1 to 2 tsp of water while grinding based on the need. Do not add more.
- Add rice flour, salt, finely chopped onion, green chilli, coriander leaves, curry leaves, ginger and grated carrot. Mix well. Check for taste. Vada batter should be thick. It should not be loose, wet and watery. Vada will absorb more oil if the batter is loose.
- Heat oil to deep fry vada. Grease your hands with oil. Make small balls from the batter and keep aside. Take one ball and press in the palm. Shape like masala vada. Shape all the balls and arrange in a plate. Grease your hands whenever needed.
- Heat oil to deep fry. Check the oil temperature by dropping a pinch of vada batter. If it rises to the top immediately, oil heat is right. Now drop 3 to 4 vada per batch. Deep fry in medium flame on both the sides till onion turns golden brown. Remove and drain in a tissue paper. This vada remain white in color. So remove it as soon as onion turns golden brown with a nice smell.
- Enjoy hot crispy vada with tomato sauce.
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Note
- For variations, you can use grated cabbage instead of onion.
- Do not add more water to the batter while grinding. Vada absorbs more oil if the batter is watery.
- Over frying this vada burns the onion. So remove when the onion turns golden brown with a nice smell.
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Try this easy, yummy javvarisi vadai and serve with tomato sauce. Kids would love it !
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