Known by few different names such as Javvari, Sago or Tapioca Pearls. These small pearl, white balls are extracted from the pith of the sago palm. When you soak them in water, they almost double in volume as they soak in all the water. When cooked they turn from their opaque white color to translucent, and become soft and spongy. Sabudana is commonly used in fasting dishes such as sabudana khichdi, vada, tikki etc. In South India they are used to make small pappadam wafers called sabudhana poha.
|Country of Manufacture|