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"Sabudana" is the Hindi/Marathi/Bengali/Oriya word for pearl sago. Sabudana "grains" look like tapioca and are small (about 2 mm diameter) dry, white balls. Sabudana is called "Javvu Arisi" in Tamil, called as "sabbakki" in Kannada and "Saggu Biyyam" in Telugu. When cooked they turn from their opaque white color to translucent, and become soft and spongy. In North and western India it is most commonly used in fasting dishes, such as sabudana khichdi [it is generally made using soaked sabudana, fried with potatoes,chilli and peanuts] and sabudana wada. In South India they are used to make small pappadam wafers, wadas and also for making a variant of a sweet semi liquid desert called Payasam or Kheer.

Sabudana (the word) itself is made up of two words sabut (means whole) + dana (means grain or seed)

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Sabudana". A list of authors is available in Wikipedia.
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