Take rice flakes in a bowl and soak it in water for at least 15 minutes.

Coarsely grind green chillies, cumin, salt and curry leaves together using a mixer. You can include little water for ease of grinding. Rice flakes would have absorbed all water by now.

Using a potato masher or ladle, mash the soaked rice flakes very well. Add the ground green chilly paste from above step and mix it up.

Finally add sesame seeds and give a nice mix. Now the fryum dough is ready.

Next pinch a small portion of this dough and place over a tray at equal distance. Repeat this process till the dough is over. You can even use a clean cotton cloth instead of tray.

Place the tray under sun for at least 2 days or till the fryums are dry. Turn them over in between to ensure even drying of fryums.

Store it in an airtight container. Deep fry them as and when required and relish with rice-rasam.

Poha fryums are too easy to make and crispy to eat.

You can even use thick rice flakes. In that case soaking time should be more.

You can use some mint leaves along with green chillies for different taste.

After sun drying, the fryums shrink in size, so do not make them very small.