Javvarisi uthappam/Sago savoury pancakes

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Javvarisi Uthappam- Spongy Uthappam made with sago and idli dosa batter. I came to know about this recipe while reading a magazine, it is basically a Chettinad style recipe in which sago is added to the idli dosa batter and cooked as uthappams.

Tapioca pearls are excellent source of carbohydrates without protein or vitamins and minerals. The starch present in them is resistant starch, which has numerous health benefits. Tapioca pearls are also called as sabudana in hindi and javvarisi in tamil. Again, they are two types and various sizes of javvarisi available. One is nylon and the other one is maavu javvarisi. Nylon javvarisi can be used for making khichdi, upma and even vadams. Maavu javvirisi is used for making gruels, kanji vadams snd in batters.

The recipe comes in handy when you run short of idli-dosa batter. Tapioca pearls increases the quantity of the batter totally.



How to make:

Soak maavu javvarisi in water for 4 to 5 hours or overnight. Mix with idli-dosa batter, Add seasoning, Cook as uttapams. I'm using left-over millet idli-dosa batter. Regular onions or shallots can be used in the seasoning. Green chillies, grated fresh coconut along with mustard seeds, split urad dal, chana dal, powdered hing and curry leaves are used for the seasoning . I'm using sesame oil for the entire recipe.

Substitutions:

  • Any oil other than sesame oil can be used.
  • Dessicated coconut can be used in the place of fresh coconut.

Accompaniments:

Since the uthappams are rich in carbohydrates, pair it up with a vegetable chutney and protein rich sambar.

Equipments Used - Tawa/skillet, kadai/frying pan

You may also try:

Pre - Preparation:

Soak tapioca pearls in water overnight. Drain and mix with batter.


Recipe:

Javvarisi Uthappam

Savoury pancakes made with tapioca pearls and left over idli - dosa batter


Total Time Taken - 5 hours for soaking + 7 minutes for cooking

No. of servings - 4

1 cup = 200ml


Ingredients with measurements:

Left over idli -dosa batter - 7 ladlefuls(small)

Tapioca pearls - 3 handfuls

Water for soaking

Tempering:

Sesame oil - 2 tbsp + to drizzle

Mustard seeds - 1/2 tsp

Split urad dal - 1/2 tsp

Chana dal - 1/2 tsp

Onion - 1(big) or shallots - 1 handful

Green chillies - 2

Grated fresh coconut - 2 tbsp

Hing/asafoetida - a pinch

Curry leaves - a sprig

Directions with pics:


1. Finely chop onions and green chillies. Grate coconut.

2. Heat oil in a kadai or pan, add mustard seeds, when it crackles, add urad and chana dal, when they turn golden, add chopped onions and green chillies, curry leaves and hing.





3. When onions become translucent, switch off the flame add coconut. Saute for 1 minute.

4. Add the seasoning to the batter. Mix well.

5. Heat a dosa tawa, pour a small ladleful of batter, drizzle oil around the edges.



6.When the edges become golden, flip to other side. Drizzle oil around the edges.

7. Cook the other side.




8. Repeat with the remaining batter.









 

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