Soak sago and moong dal in a bowl for an hour.

Crush garlic, green chilies, and ginger coarsely.

In another bowl, mix rice flour, salt, cumin seeds, and butter well.

Add curry leaves, crushed ginger, green chilies, garlic, soaked dal, sago, and warm water to the mixture to prepare a soft dough.

Make small balls from the dough and flatten them.

Grease a plastic sheet with oil, place the dough balls on it, and cover with another plastic sheet to roll them thin.

Heat oil at medium temperature, and drop the papdis into the medium hot oil.

Fry the papdis until they are golden and crispy.