Soak sabudana in enough water for 4-5 hours or over night.
Next day drain water. Add salt, green chilli and 4 cups water and mix well.
Boil the mixture for 20 minutes or until the sabudana turn translucent and swell.
Stir occasionally once the sago mixture comes to a porridge consistency
Turn off flame and let it cool just a bit.
Add jeera and seasame seeds to the mixture and mix well.
Spread clean plastic sheet under sun and lightly grease it with any oil.
Place stones in the corner and now start spooning the mixture when its still hot.
Using a small spoon pour the sago mixture on the sheet to make small cirrcles of about 6 cm. in diameter.
Get dried under bright sun for 1-2 days.After 1 day starts peeling off and looks transparent. After 1 day starts peeling off and looks transparent.
Turn over to other side and dry for another one days.
Once the papad are fully dried store them in an airtight containers.
Stay good for a year if sundried well. Deep fry in oil whenever you feel like snacking.