JAVVARISI VATHAL
Ingredients:
Sago / JAVVARISI - 3 cup
Water - 12 cups
Salt as needed
Cumin Seeds - 2 t spoon
Asafoetida - 1 t spoon
Green Chilly - 12
Lemon - 1 1/2
Grind green chilly, salt, asafoetida with little water coarsely.
Wash and soak sago in water overnight.
The sago gets soft and doubled.
Now filter the sago and boil the water in high flame.
Now add the sago to the boiling water and cook in low flame until the sago becomes glassy.
It takes about 10 minutes.
Now add ground green chilly paste, cumin seeds, lemon juice and mix well.
Take a clean cloth and pour the sago mixture using a spoon to thick circles.
Lightly press and flatten in the centre.
Let the papads get sun dried for 2 days.
Now make the bottom of the cloth wet and gently remove the vathal.
Sun dry the vathal for 1 more day until the vathal gets brittle and crisp.
Store the vathal in air tight container.
Deep fry JAVVARISI vathal in hot oil when needed and enjoy with rice.
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