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Sago Adai (Javvarisi Adai)

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Experience the delightful fusion of crispy and chewy textures with Sago Adai, a South Indian dish made with sago pearls, lentils, and spices. Whether for breakfast or a snack, this versatile dish is a must-try for its unique flavours and nutritious goodness.

Sago Adai, also known as Sabudana Adai or Javvarisi Adai, is a delectable South Indian dish that combines the best of both worlds – a crispy exterior and a chewy interior. This unique adai (pancake) uses sago pearls (tapioca pearls), lentils, and aromatic spices. The batter is carefully crafted to achieve the perfect balance of textures, resulting in a pancake that is crispy on the outside and soft on the inside.

Sago Adai

Sago Adai

Sago Adai is not only a treat for the taste buds but also a nutritious choice. It is gluten-free and carbohydrate-rich, making it a great energy source. Adding lentils adds protein and fibre to the dish, enhancing its nutritional value.
This versatile dish can be enjoyed as a breakfast, snack, or light meal. Pair it with coconut or tomato chutney for a burst of flavour. Suppose you’re a fan of South Indian cuisine. In that case, Sago Adai is a must-try recipe that will tantalize your palate with its delightful combination of textures and spices.

Sago Adai
5 from 1 vote

Sago Adai (Javvarisi Adai)

Experience the delightful fusion of crispy and chewy textures with Sago Adai, a South Indian dish made with sago pearls, lentils, and spices. Whether for breakfast or a snack, this versatile dish is a must-try for its unique flavours and nutritious goodness.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: South Indian

Ingredients

  • 2 cup Parboiled Rice
  • 1 cup Nylon Sabudana (Javvarisi/Sago)
  • 1 cup Horse Gram
  • 2 tbsp Black Pepper Powder
  • 4 to 5 Green Chillies
  • 2 tsp Asafoetida Powder
  • 1 inch Ginger
  • 1/3 cup Carrot grated
  • 1/3 cup Oil
  • as per taste Salt
  • few Curry Leaves optional

Instructions

  • Combine the rice and horse gram.
  • Wash and soak them in water for 2 hours.
  • Wash and soak the sabudana for 2 hours, separately.
  • Drain any excess water from the rice-horse gram and transfer to a grinder.
  • Add green chillies, ginger and salt.
  • Grind for 2 minutes.
  • Add the sabudana and asafoetida.
  • Grind all the ingredients to a coarse, but pourable, batter.
  • Add carrot, curry leaves, pepper powder and mix well.
  • Keep aside for 15 to 20 minutes.
  • Heat a dosa tawa over medium flame.
  • Pour a ladleful of the batter and spread evenly.
  • Apply oil around the edges and cook on both sides.
  • Serve hot with chutney and sambar or side dish of choice.

Frequently Asked Questions about Sago Adai

Can I make Sago Adai without fermenting the batter?

Yes, you can prepare Sago Adai without fermenting the batter. Instead of fermenting, add a pinch of baking soda or eno fruit salt to the batter for a similar texture. The adai will still turn out crispy on the outside and soft on the inside.

Is Sago Adai suitable for gluten-free diets?

Yes, Sago Adai is gluten-free, primarily made with sago pearls and lentils. It is an excellent choice for individuals following a gluten-free diet. Make sure to use gluten-free lentils and check the other ingredients’ labels for any potential gluten sources.

Can I customize the spices in Sago Adai?

Absolutely! Sago Adai offers an excellent opportunity for customization. You can adjust the spice levels according to your preference by adding more or less chilli powder, ginger, or other spices. Feel free to experiment and create your unique flavour combinations.

What are some suitable accompaniments for Sago Adai?

Sago Adai pairs well with various chutneys, such as coconut, tomato, or mint chutney. It also goes well with sambar. Enjoy it with a side of yoghurt or pickle for a complete meal experience.

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