Javvarisi Vadai

Ingredients

• Sago – 1 cup
• Water – about ¾ cup for soaking, adjusted to the variety
• Rice flour – 2 to 3 tbsp, only as needed
• Onion – 1 small, finely chopped
• Green chillies – 2, finely chopped
• Ginger – 1 tsp, finely grated
• Cumin – 1 tsp
• Curry leaves – 1 sprig, finely chopped
• Coriander – 2 tbsp, chopped
• Salt – as needed
• Oil – for deep-frying

Method

1. Rinse the sago 3 times and drain. Add about ¾ cup water, or just enough for the water level to sit around the height of the pearls, and soak for 4 to 6 hours.
2. Press a pearl between two fingers. It must crush easily with no hard centre. If still firm, sprinkle 1 to 2 tablespoons water and rest another 30 minutes. Drain in a sieve for 10 to 15 minutes.
3. Lightly crush only a small handful of the drained pearls; this releases enough starch to help binding while keeping most pearls intact.
4. Add onion, chilli, ginger, cumin, curry leaves, coriander and salt. Mix, then add rice flour 1 tablespoon at a time until a squeezed portion holds together. Too much flour makes the vadai hard.
5. Press portions firmly into patties about 1 to 1.5 cm thick and make a small hole in the centre so the inside cooks evenly.
6. Heat oil over medium heat. A tiny piece of mixture should rise steadily with active bubbles, not sit at the bottom or brown immediately.
7. Fry one test vadai. If it breaks, add 1 tablespoon rice flour; if it browns before the centre cooks, lower the heat.
8. Fry a few at a time. Leave them undisturbed for the first minute, then turn gently and fry until both sides are deep golden and crisp, about 4 to 5 minutes per batch. Drain and serve hot.