|Water||3 3⁄4 Cup (60 tbs)|
|Sago||1⁄4 Pound (clean)|
1) Take a saucepan and fill water in it. Bring it to boil.
2)Add the sago and salt and cook them on low heat stirring constantly.
3)When the mixture thickens and sago is cooked, turn off heat.
4)Take a greased plastic sheet and drop 1 tablespoon of the sago mixture on it and spread it into a disc shape.
5)Leave enough space in between, make discs of all the mixture.
6)Keep them to dry in sun or warm and dry place. Store them when dried.
7)Deep fry the papads and serve crisp.