Javvarisi Kozhukattai | Sago Modak

Javvarisi Kozhukattai, a delicious kozhukattai made with tapioca pearls for outer dough and coconut jaggery stuffing for the inner fillings. It looks so cute because of the tapioca pearls which gives the translucent look for the outer covering and tastes chewy & absolutely delicious.

This Javvarisi Kozhukattai was really popular a couple of years ago and ever since i have been eyeing on this kozhukattai finally made this a couple of months ago and it became our favorite since especially the little one loves this kozhukattai a lot because of its chewy texture and he said it's like gummy bears :-) 

It makes a great snack for the evenings. Also if you're looking for something unique to make for this vinayagar chaturthi then definitely give a try on this javvarisi kozhukattai. 

Javvarisi| Sago|  Tapioca pearls | Sabudhana 

In the market there are two types of tapioca pearls available. First one is in white color and the other variety is like glass which is also known as nylon sago/javvarisi. For this Kozhukattai, you need white color tapioca pearls. 

Don't try it with a nylon variety which will not work for this recipe. So make sure to get the white variety of tapioca pearls.

Shaping the Kozhukattai

As my javvarisi/sago is a little big, i pulse the javvarisi/sago a couple of times so that i'm able to make the ball shape out of it. If you're using the small variety, then once the javvarisi/sago is soaked and drained, try to make a ball shape out of it. If you can, then no need to pulse the javvarisi/sago.

Honestly , compared to the traditional outer dough, i find these sago outer dough is very forgiving and keeps the filling intact without any spilling because of its glutinous  nature. But it takes patience to shape the modak for the initial one or two. Once you get the knack of it, it all will be done in minutes.

 Coconut Filling

For today's recipe, i have used jaggery to sweeten the coconut. For the easier no cook version, you can simply mix coconut, sugar and cardamom powder and use it as filling.

I have tried both ways and my personal favorite is the jaggery version. Because first, it tastes better than the sugar version. Second, no cooked version of coconut  filling is s little difficult to stuff the modak. It spills over all the place because nothing holds it together. So if you're trying for the first time, simply follow the recipe ditto. 

Also for the filling, you can use fresh, frozen or desiccated coconut. It all works well for the recipe.

Finally, the sweetness of the filling is a little bit on the higher side because you can't make a thin layer of outer dough with this sago mixture and also you can't overfill the modak, so the extra sweetness is much needed for this kozhukattai to avoid the blandness 

Now let's check out how to make these cute yet delicious javvarisi kozhukattai.

Javvarisi Kozhukattai

Preparation Time : 2 hrs | Cooking Time : 25 mins | Serves : 6 
Recipe Category: Snacks | Recipe Cuisine: Indian
Javvarisi Kozhuttai, Sago Modak,Tapioca Pearls Modak,Sabudhana Mothagam Javvarisi Kozhukattai, a delicious kozhukattai made with tapioca pearls for outer dough and coconut jaggery stuffing for the inner fillings.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

For Outer dough

Javvarisi / Sago / Tapioca pearls - 1/2 cup

Salt - 1/8 tsp

Water - as needed.

For filling 

Coconut - 1/3 cup(heaped)

Jaggery - 1/3 cup

Water - 2 tbsp

Cardamom powder - 1/4 tsp

Procedure

Measure the javvari/sago and put it in a bowl and add water till it's immersed completely. Cover it with a lid and let it aside for 2 hrs. After 2 hrs, the javvarisi /sago would be big and soft.

Take a sago in between your fingers and press it, it should mash easily. That's the correct stage. Strain the javvarisi/sago to remove the excess water. 

Put it in a mixie/blender jar and pulse for a couple of times and then transfer into a bowl and then add the salt.

Mix it with your hand and make equal sized 6 balls and keep it covered until use.

Now let's make the filling, in a sauce add the jaggery and water, heat it in the medium flame until the jaggery is completely melted.

Next add the coconut and cook till it becomes a thick mass. Finally add the cardamom powder and switch off the flame.

Now, let's make the kozhukattai/modak, take a ball of javvarisi/ sago and place it in your palm and make a small bowl like shape. Place a small amount of coconut filling in it and gently close it. Do the same for the remaining dough.

Bring the water to boil in a steamer/idli pot . Steam the Javvarisi kozhukattai in it for 15 mins in a low medium flame.

Delicious Javvarisi Kozhukattai/Sago Modak is ready.

Related: How to make Jackfruit Kozhukattai

Notes:

• Make sure to use the white javvarisi, not the nylon variety.
• For the mild sweetness, you can reduce the jaggery upto 1/4 cup.

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Javvarisi Vadai/ Sabudhana vada, a delicious deep fried fritters made from the sago pearls.I had tasted this vada from my friend's place during one of the pooja days. Though i knew about this vada, that was the first time i had tasted , it was way more tastier than expected. 

Since then it's been in my mind to give a try at home, but somehow it didn't happened until last week. After making the sabudhana sundal & khichdi frequently, now i'm quite confident in soaking the sabundana perfectly without much moisture. That's key to make this vada perfectly !  

So finally gave it a try on last week for the first time, to my surprise , it turned out so delicious without absorbing so much oil.

Since this vada is mostly being made on vrata/ pooja day in North india, onions  &  rice flour are not used in this vada. But if you're making this as snack for the evening tea, you can add onions as well. Now let's check out how to make this delicious and crispy sabudana vada.

Javvarisi Vadai | Sabudhana Vada | Sago Vada

Preparation Time : 8 hrs | Cooking Time : 15 mins | Serves : 3 
Recipe Category: Snack | Recipe Cuisine: Indian
Javvarisi Vadai, Sabudhava Vada, Sago Vada, Tapioca Pearls vadai, Vadai, North Indian Snacks Javvarisi Vadai/ Sabudhana vada, a delicious deep fried fritters made from the tapioca pearls..

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Javvarisi/Sabudhana/Sago -1/2 cup
Potato -1 (cooked & mashed)
Roasted Peanut - 1/4 cup
Cumin seed - 1/2 tsp
Green chili - 1 
Coriander leaves - handful
Salt - to taste
Oil - for frying.

Procedure

Measure and take the javvarisi in a bowl, wash it well for twice and then add water just enough to cover the javvarisi , cover the bowl with lid and set it aside for overnight.In the next morning, the javvarisi absorb all the water and it's almost doubled in size, also when you press it with fingers, it should be mushy.

Add the roasted peanuts into mixie jar and grind them into coarse powder. Add the javvarisi, mashed potatoes and the peanuts in a bowl.

Next add the cumin seed, green chili, coriander leaves and salt into it. Mix it all well. If it's too sticky add a couple of tsp of kuttu flour(i didn't use it). Make small balls from the sabudhana mixture.

Flatten it like vada. Heat the oil for frying, add the vada.

Let it cook in medium flame until it turns golden brown. Drain from the oil and place it on tissue paper.

Tasty & cripsy Javvarisi/Sabudhana Vada is ready. Serve it with green chutney or ketchup. For more snacks recipe, check out here 

Notes:

• When soaking sago, make sure that the water is just enough to cover the sago, if it's more, the sago became too soggy. 
• Cook in medium flame for even cooking.
• If you haven't make it for vrata days, you can add couple of tsp of rice flour instead of kuttu flour in case it becomes soggy.
  

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Javvarisi Sundal | Sabunada Sundal | Sago Snack

Javvarisi/Sago Sundal, a delicious sundal/savory snack made from the tapioca pearls. In north india, sago dishes are widely prepared during vratham/vrat days. Last year i had tried this sago upma around navrathri time and it was instant hit at my home, since then i have been making  sago upma frequently as breakfast. 

So when i came across this sundal recipe, without much thinking, i tried it immediately and i knew that it would be delicious for sure. As expected it turned out so good and already i have made this couple of times as snack for our evening time. 

Since navarathri/Golu season is coming near by, thought of sharing this unique javvarisi sundal recipe,hence prepared it yesterday just to post here and of course we had it with some hot cup of chai. It was scrumptious !!! Now let's check out how to make this delicious and cute looking Sago Sundal. 

And if you're looking for some sweet sago dishes ,here they are 
Sago Payasam with Jaggery
Paruppu Sago Payasam
Semiya Sago Payasam

Javvarisi Sundal | Sago Sundal | Tapioca Pearl Snack

Preparation Time : 8 hrs for soaking | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Sundal | Recipe Cuisine: Indian
Javvarisi Sundal, Sabunada Sundal, Sago Sundal Javvarisi/Sago Sundal, a delicious sundal/savory snack made from the tapioca pearls.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Javvarisi/Sago/Tapioca Pearls - 1/2 cup
Moong dal - 2 tbsp
Salt - to taste
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Red chili - 1 
Grated coconut - 2 tbsp

Procedure

Measure and take the javvarisi in a bowl, wash it well for twice and then add water just enough to cover the javvarisi , cover the bowl with lid and set it aside for overnight.

In the next morning, the javvarisi absorb all the water and it's almost doubled in size, also when you press it with fingers, it should be mushy. Soak the moong dal for 2-3 hrs.

Next heat the pan with 1/2 cup of water and add the soaked moong dal, once it's comes to boil, cover it lid and cook until it's soft.

Drain the excess water and keep it aside, heat the oil in a pan, add mustard,urad dal and red chili, let the mustard splutters.

Then add the soaked sago and enough salt, mix it well.

Sprinkle 1 tbsp of water and cover cook the javvarisi until it becomes transparent. Then add the cooked dal.

Mix it well, finally add the grated coconut and gently stir it together. Switch off the flame.

Tasty Javvarisi/Sago Sundal is ready.

Related : How to make Chana Dal Sundal 

Notes:

• When soaking sago, make sure that the water is just enough to cover the sago, if it's more, the sogo became too mushy. 
• Cook the dal till it's soft and retain its shape.
• When cooking sago, stir it gently now & then to avoid sticking to the bottom.
  

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Sago Khichdi | Javvarisi Upma | Navartri Recipe

Sago Khichdi or Javvarisi Upma, another famous vrat recipe in North india during Navratri season. First when i heard about this recipe, i was so wondered because we never use sago in savory dishes(except in Koozh vathal) at our home.

I was like sago is only for payasam, so this recipe really amazed me and one day i gave a try and we loved it. After that I tried this many times for our breakfast and I love the nice crunchiness of peanuts in this khichdi. 

As it is, this sago khichdi is very tasty,so you don't need any side dish for this khichdi and an easy fix for morning breakfast. If you never tried this before, give a try,surely you will be amazed by its taste.

Sago Khichdi/Javvarisi Upma

Preparation Time : 5 hrs | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Sago Khichdi, Javvarisi Upma, Navarathri Recipes Sago Khichdi or Javvarisi Upma, another famous vrat recipe in North india during Navratri season.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Sago/Javvarisi -1 cup
Dried Peas - 1/2 cup
Potato - 1
Peanut - 3 tbsp 
Cumin seed - 1/2 tsp
Mustard - 1/4 tsp
Green Chili - 2 
Turmeric - a generous pinch
Curry leave - few
Coriander leaves - few
Oil - 1 tsp
Lemon juice - 1 tbsp

Procedure

Wash the sago well to remove extra starch, then add water just enough to cover the sago & soak for 4-5 hrs hrs.In the meantime, pressure cook potato & peas(soak it overnight) and cut potato into small pieces.After 4 hrs, the sago absorbs all the water and doubles its size. Heat the kadai and dry roast the peanuts.

Set aside the peanut, in the same pan, add oil, add mustard & jeera, let it splutter, then add curry leaves, green chili,potato & green peas one by one and saute in oil for 2 mins.Then add the soaked sago & mix well.

Add turmeric powder and salt . Mix it well. Let it be in medium flame for 8-10 mins, keep stirring in between to avoid burning at the bottom.

Once the sago is well cooked, add the roasted peanuts & squeeze lemon. Give a good mix.

Finally garnish with coriander leaves and it's ready to serve.

Related: How to make Javvarisi Semiya Payasam

Notes:

• Once cooked, the sago becomes translucent.
• Instead of dried peas, you can use fresh ones too. No need to pressure cook the fresh peas.
• Add more or less lime juice as per your preference.
• Dont add more water while soaking the sago, just enough to cover it. Otherwise it would be mushy while cooking.
• Depends on size of sago, the soaking time may varies. Check it by pressing a sago pearl in between your fingers,it should be soft through center.

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Sago Payasam | Javvarisi Payasam with Jaggery | Sweet recipe

Javvarisi Payasam, an another easy payasam recipe for any festive occasion. Amma always use sugar for javvarisi payasam and i do  the same mostly, but once in a while, i make javvarisi payasam with jaggery. 

In North Indian, sago is one of the main vrat ingredient and i have been seen lot of sago recipe for this Navarathri season in blogsphere. So i thought of sharing this simple sago payasam, that you can serve for your guests who are all coming to see your kolu. This payasam taste delicious when it's warm or cold.

Javvarisi Payasam with Jaggery

Preparation Time : 1 hr for soaking | Cooking Time : 20 mins | Serves : 2  
Recipe Category: Sweets | Recipe Cuisine: Indian
Sago Payasam, Javvarisi Jaggery Payasam, Javvarisi Payasam Javvarisi Payasam, an another easy payasam recipe for any festive occasion.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Sago/Javvarisi - 1/4 cup
Powdered Jaggery - 1/4 cup + 2 tbsp
Cardamom - 2 
Ghee - 1 tsp
Cashew - 1 tsp
Coconut bits - 1 tsp
Milk - 1/2 cup

Procedure

Soak the javvarisi for 1 hrs . Heat the pan with 1 cup of water, when the water comes to boil, add the javvarisi.

Let it comes to boil again,the sago floats on top,now keep the flame in medium.Allow the javvarisi to cook.

Once the javvarisi is cooked,add the powdered jaggery  and give a good mix.

Now switch off the flame, let the javvarisi comes to room temperature, in the mean time, boil the milk and keep it ready.Add the milk & crushed cardamom into javvarisi mixture  and mix well.

Heat the ghee in tempering pan, add cashew & coconut bits,fry till it becomes golden . 
Add into the payasam.Give a good mix and it's ready to serve.

Tasty Javvarisi Payasam is ready.

Related : How to make Javvarisi Semiya Paal Payasam 

Notes:

• Once the sago is cooked, it becomes translucent.
• Adjust the jaggery powder as per your taste.
• The color of the payasam depends on the color of jaggery. My jaggery is quite dark in color.
• Coconut gives nice crunchiness to the payasam.
• Add milk,once javvarisi mixture comes to room temperature,otherwise there is a chance of curdling.
  

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