Chowari Kondattam, also known as sago crisp fries or javvarisi vadagam is a very famous one all over South India. This is the best accompaniment with sambar rice, Puliogare, coconut rice. etc. The soaked sago is mixed in water along with cumin seeds, salt in it and boiled till it become idly batter consistency. Then it is spread in the plastic sheet in the hot sun and dried for a week. This is stored in a container and fried in oil to serve whenever is needed. This is the perfect option during t
Coconut/Refined OilAs required for frying the Kondaattam
Soak the Chowari for about 5 – 6 hrs.
After 5 – 6 hrs. wash the Chowari and add about 10 cups of Water (generally for one cup of Chowari, five cups of water is required) along with Cumin seeds and required quantity of Salt and stir it well
Boil the Chowari in medium flame (while boiling Chowari, stir the mix continuously.
When chowari becomes into transparent form (it will take about 10 minutes)
put off the stove and allow to cool the Chowari along with the remaining water for about 5 minutes.
Spread a neat and clean cloth/plastic sheet used for packing of food items, in the court yard or terrace, or any other place where direct sun light is available to dry the Kondaattam.
Take the boiled Chowari along with the water remained in the Chowari with a medium size spoon or bowl (depending on the size of Kondaattam you require) and put it on the cloth/plastic sheet and spread it in round shape. Allow to dry the Kondaattam well (this may take one or two or even three days to dry properly).
Chowari Kondaattam (raw) is ready
Heat Oil in a Frying pan/Cheenachatty and fry the Kondaattam
Fried Chowari Kondaattam is ready. This Kondaattam can serve along with evening Tea/Coffee etc.