Soak sago in 2 cups of water for 2 hours. Stir in between as some variety of sago dissolves in water so keep checking every now and then. You can see sago grown bigger in size absorbing most of the water. Now in a thick heavy bottomed vessel(I used my big pressure cooker) boil 5 and 1/2 cups of water, when the water starts to boil transfer soaked sago mixture. Keep stirring to avoid sago sticking to the bottom of the pan.

Soak sago in 2 cups of water for 2 hours. Stir in between as some variety of sago dissolves in water so keep checking every now and then. You can see sago grown bigger in size absorbing most of the water. Now in a thick heavy bottomed vessel(I used my big pressure cooker) boil 5 and 1/2 cups of water, when the water starts to boil transfer soaked sago mixture. Keep stirring to avoid sago sticking to the bottom of the pan.

Mix well then add lemon juice. Now divide the mixture into 3 equal parts and add desired colors. I made pink, green and white(no color). Mix well.

Spread a clean white cloth or a plastic sheet under sun. And now start spooning the mixture. Using a small ladle/spoon, pour the sago mixture on the sheet to make small circles as shown below. Finish off the sago mixture by spooning them into small circles. After 1 day of drying peel them off carefully without tearing it, turn over to other side to get it dried.

Let it dry until the vadams become firm and not flexible. Then store in airtight container and whenever you need the papad Heat oil - Check by putting a small piece of vadam, if it pops up immediately then the oil is ready to fry vadams. Fry the vadams until the shh sound completes.

Serve with any variety rice or with rice and sambar.