Javvarisi Vadaam (Sabudana Fryums)

  • Author: Kavitha
  • Prep Time: 60 hours
  • Cook Time: 30 mins
  • Total Time: 60 hours 30 mins
  • Yield: 10 cups of Javvarisi Vadaam 1x


Ever wondered what the process is behind making those fryums? Here’s a tutorial on the Indian Sabudana Fryums (or Javavrisi Vadaam)



To make the Sabudana Fryums (Vadaam)

  • 500 grams Sabudana (Javvarisi / Sago / Tapioca Pearls)
  • 10 medium Green Chilli
  • 2 teaspoons Salt (adjust to taste)
  • 1000 mls (1 litre) Water
  • 2 Tablespoon Vegetable Oil
  • 1 Tablespoon Carom Seeds (ajwain / omam)

Others – Equipment

  • A large pan with high sides or a large pressure cooker
  • A board or table
  • A clean kitchen cloth or plastic cover
  • An ice cream scoop or ladle with a scoop
  • Ladle or Long Wooden Spoon (preferably a wooden one)

To Serve

  • Oil, for deep frying
  • Dried Sabudana Fryums


To make the Sabudana Fryums (Vadaam)

  1. Soak the Sabudana (Tapioca Pearls) overnight in enough water to cover them. Discard the water next day.
  2. Add it to a food processor or a blender and grind to a coarse paste.
  3. Add the green chilli, a splash of water and 1/2 teaspoon salt to a food processor and grind to a smooth liquid-y paste
  4. Boil 1 litre water in a large pan with high sides. Once it comes to a boil, add 1 and 1/2 teaspoons of Salt, 2 Tablespoons of Vegetable Oil and the Green Chilli Paste and mix well.
  5. Add the ground Sabudana paste to the boiling water and start to stir with a ladle. I’ve found using a wooden spoon makes the process a lot easier. Keep stirring constantly.
  6. Cook on medium heat. It’ll start to come together in about 5-7 minutes. The ground sabudana will make the mixture gooey.
  7. At this point, taste and add more salt if required. Add carom seeds (ajwain) and mix well. Don’t stop stirring.
  8. The mixture will start to get more and more transparent and will fall off from the ladle easily when picked up.
  9. To check if it is done, you’ll need to do 2 things – a) Pick some mixture on a spoon and let it cool. Press the sabudana pearls to check if they are soft and mushy. b) Dip your hand in water and pat the surface of the mixture. It shouldn’t stick to your hand. Switch off the flame.
  10. Lay a clean kitchen cloth or plastic on a hard surface. Start to scoop out the mixture and pour it on the cloth. Drop each portion at a distance of 1/2 an inch from each other.
  11. Once you pour some of the mixture on the surface, dip you fingers in water and pat each one to flatten it.
  12. Place the board/table on which you’ve poured the mixture under the sun.
  13. It will take around 2 days under hot sun to dry up completely. You should look for a completely dry mixture. If it is gooey or wet it will not fry up properly and will spoil sooner. That’s about it!

To Serve

  1. If you want to eat these fryums, just deep fry them in hot oil until well done.


  1. Please remember – when fried, these fryums tend to get over salty. So its best to keep the mixture just a tad under-salted.
  2. You’re looking for a flat vadaam for a crispy version. It also dries up sooner. It can be thicker too. It’ll just take longer to dry up.
  3. If you don’t have access to the sun for a longer time, you can dry it at home under a fan too. But it is best when sun-dried.

  • Category: Snack
  • Cuisine: Indian