• Wash and soak the sago pearls for 2-3 hours.
• Pound the green chillies and set aside.
• After 2 hours, the sgao pearls would have become swollen.
• Boil the 2 cups of water, add a bit of salt and bring it to a bubbling boil.
• Add the soaked sago, along with the water, the pounded green chillies.
• Mix well and cook with constant stirring and cook.
• The sago with thicken the liquid.
• The sago is cooked when it looks glassy.
• Cook further till it comes to a dropping consitency.

To make the papads.

• Spread out the drying sheet in hot sun.
• Ladle a large tablespoon of the cooked mix on to the sheet.
• Press gently and spread a bit.
• Do not spread too think or too thick. about 1/2 cm thick looked good.
• Dry in the hot sun for a day.
• By evening it would have dried on the surface and can be peeled off from the sheet.
• Peel and flip over and leave it in the shade.
• Dry in hot sun again on day two.
• Transfer the semi dry vadam on to a plate and dry fruther for another day.
• Now the vdams will be ready to stire in an airtight container.

to fry the Vadams

• In a wok or kadai, add oil to deep fry.
• Heat up to medium heat and fry the dried vadams one at a time.
• The vadams will puff up and spread while frying.
• Drain on adsorbent paper and store in an airtight box.