firstly, in a large bowl soak 1 cup sabudana in enough water for 3 to 4 hours or till it gets mashed up easily. depending on quality of sabudana increase or decrease the soaking time.

after 4 hours drain off the water and transfer to a large kadai.

add 4 cup water, 1 tsp salt, 1 tsp chilli paste and mix well.

boil for 20 minutes stirring occasionally.

cook till the sabudana pearls turns translucent and swells.

turn of the flame and add pinch hing, 1 tsp cumin and 1 tbsp lemon juice.

mix well and cool for 10 minutes.

cool till the mixture turns slightly thick flowing consistency.

line a greased baking paper over the tray or use large plastic sheets and pour a tbsp of prepared sabudana mixture making a small rounds.

sun dry them for 2 days or till it dries out completely turning translucent.

now the sandige / sabudana papad is ready to store for atleast 6 months when stored in airtight container.

or deep fry in hot oil over both the sides.

keep stirring till the sabudana papad or sabakki sandige doubles in size.

finally, serve sabudana papad / sabakki sandige as a side dish or enjoy with chai.