I used Nylon Sago, the smaller variant of tapioca pearls. They don’t need any soaking and cooks really fast.
Bring the water to boil and add salt along with green chilli paste.
As the water comes to a rolling boil, add sago.
Next add in cumin seeds.
Cook sago on medium flame until the pearls are transparent and are soft to touch. It should take about 20-25 mins at the maximum. Switch off the flame.
Add lemon juice. This helps in keeping the mixture lighter in color and adds flavor too.
Once the mixture is warm enough, spread out 1 tbsp of mixture at a time on a plastic sheet. Leave equal space between each spread. Keep it slightly thicker, that way when it is dried it will not be wafer thin.
Repeat this until the mixture is all gone. Keep the plastic sheet under hot sun for a day.
The edges begin to dry out first. Gently remove them from the plastic sheet and place them on a steel plate, dry them under hot sun for next couple of days.
When they are snap dry and look translucent, store them in an airtight container.
To fry them, heat enough oil in a pan. As the oil is hot, set the flame on medium and drop a fryum. Press it at the center, it expands as it cooks.
Once it is all cooked, remove it onto a tissue paper to drain excess oil.