Soak sabudana in enough water for at least 5 hours or overnight.

Ensure all sabudana is fully immersed in water during soaking.

Drain the water from the soaked sabudana.

Grind salt and green chilies into a fine paste.

Mix the green chili paste with the soaked sabudana.

Boil about 4 cups of water in a thick bottom vessel or pressure cooker.

Add the sabudana mixture to the boiling water and stir well.

Keep stirring to prevent sticking to the bottom of the pan.

Cook until the mixture reaches a porridge consistency (about 10 minutes).

Switch off the flame and let it cool slightly.

Ensure the mixture is not too thick, as it will thicken further upon cooling.

Observe that the sabudana pearls become transparent.

Add cumin seeds and sesame seeds to the batter and mix well.

Spread a clean plastic sheet under the sun and lightly grease it with any oil.

Place stones at the corners of the sheet to secure it from the wind.

Spoon the mixture onto the sheet while it is still hot.

Use a small ladle/spoon to make small circles of about 1-1.5 inch diameter.

Let the fryums dry under the bright sun for 1-2 days.

Turn them over to the other side and dry for another 2-3 days.

Once the fryums are completely dried, store them in an airtight container.

Deep fry in oil until crisp before serving.