First, clean the sago pearls and wash them once. Soak it in four cups of water for five hours.

Now, in a thick bottom pan, add the soaked sabudana along with eight cups of water. Put it to boil. Add cumin and asafoetida to it. Keep stirring.

It becomes a gelatinous like substance, transparent in colour. The sago pearls are soft and well cooked. Turn off the stove. You can put it after an hour. But I prefer to put it on the next day.

Grind green chilly to a paste.

Put it into the boiled mixture along with a spoon of curd.

Use clean plastic sheets to make papad.

Smear some oil on the sheet. With a wide spoon, take a spoonful and pout it on the sheet, spread a little with the back of the spoon.

Repeat by putting them in a row. Continue to the next row and so on.

Allow it to dry in the sun.

By evening, only one side is dried. We need to put them carefully on a plate and dry the other side the following day.

Once they are dry on both sides, you need to keep them in the sunlight for a few days.

Later, store them in a clean, dry container.

To fry, heat oil in a pan. Take a few sun dried sago papad and slowly fry them.