Sabudana 101: Sabudana Information, Tapioca uses, Benefits and their Facts

Published by kallolpaul92 on

SABUDANA or tapioca in English comes from an aquatic plant that grows in rivers and lakes. Ancient Egyptians ate sabudana as a staple form of diet.

Sabudana, or tapioca pearls, are a traditional snack eaten as a dessert as well as a breakfast item. In India, sabudana is known as sago and is often eaten as a savory dish. They have been mentioned in the scriptures since Vedic time around 1500 BC.

The Sabudana or tapioca is a tuber with a dry powdery endosperm, from which tapioca pearls are made. Sabudana is enriched with minerals and vitamins B1, B2, B3 and B6 as well as iron, calcium and phosphorus. In India its main producers are Uttar Pradesh and Maharashtra.

This traditional South Asian dish is a favorite after a long day of fasting during religious festivals in India, Pakistan and Bangladesh. Sabudana, also known as tapioca pearls or sago, have a high fiber content that can help reduce cholesterol and blood sugar levels.

Sourced from India, our organic sabudana is grown in a centuries’ old traditional process that still respects the earth. Soaking sabudana for 12-72 hours produces an extremely starchy, fluffy tapioca pearls (also known as sago or javvarisi). They are naturally fat-, gluten- and cholesterol-free, and can be used to make savory snacks, desserts and porridge.

Tapioca is also known as Sago, Pearl Sago, Sabudana, or Sabuda. It can be cooked many different ways. It’s used in lots of Indian recipes like savory breakfasts, sweets, snacks and main dishes, as well as in some Middle Eastern dishes. The most popular way sabudana is enjoyed is eaten with hot water to make a breakfast porridge – sabudana khichdi!


Sabudana kesari is a popular South Indian dish made with tapioca pearls topped with sugar syrup flavored with cardamom, raisins, cashews or khoya. Sabu dana are sometimes called sago.

They are obtained by the drying of the pith of stems of two species of Cycas, C. moldavia and C. pectinata growing in the swamps of Western India and Sri Lanka. Sabudana kesari is served in most South Indian restaurants during festive seasons. It is believed that sago helps in purifying and cleansing the liver

Sliced peeled sabudana pearls looks similar to white pearls and well, really… you can use it in any pearls related dessert. Or if you want to go really traditional, you can add it to bhajis and pakoras and stuff like that and it will give a kind of crunchy texture.

The sabudana is a traditional Indian food whereby rice is eaten for breakfast with sugar and roasted peanuts mixed into it. It is a low glycemic index food which potentially lowers the risk of diabetes mellitus.

This sabudana comes with a decorticator machine which makes its consumption more convenient. The sabudana can be consumed without cooking only by soaking it in water for a while and then eating it with sugar and roasted peanuts.

Sabudana is used to prepare snack sabudana Vada, sabudana curry, potato palya (dish), sabudana idli (dessert), sago preparations like sago halwa, etc.; it can also be used in preparing various sweets like laddus, kheer, Gulab jamun (syrup-soaked Indian doughnuts) and anything desired. It is regarded in Ayurveda as a very healthy food.

Sabudana has been the staple diet of Indians for centuries and is rich in nutrients such as calcium, iron and vitamins. Its nutritional benefits are even more pronounced when sabudana is prepared correctly. Sabudana Kichadi or Sabudana Kheer is one such dish that retains all its nutritional benefits and tastes delicious too.

sabudana is tapioca; it is traditionally consumed during the state of fasting called Navratri, after it is soaked overnight and eaten with ghee (clarified butter) or salt.

The rationale behind the dietary restriction is to understand the hardships of poor people who do not have many options other than grains to fill their stomachs, so as a religious observance, consuming only one type of food is practiced as a form of empathy with those less fortunate.

Sabudana is a type of tapioca made from water chestnuts, horse gram and jowar.

Sabudana is also called tapioca pearls which are easy to digest. They are light, nice and crispy. They can be eaten plain with salt or sugar or added in various recipes like upma, kheer, desserts

Sabudana is tapioca in Marathi language. Sabudana kheer is a popular sweet dish made of sabudana and milk. Both the ingredients are easily available in India and is very cheap to make. It can be made for a main dish too. Sabudana has many health benefits.

Sabudana is tapioca in Marathi language. Sabudana kheer is a popular sweet dish made of sabudana and milk. Both the ingredients are easily available in India and is very cheap to make. It can be made for a main dish too. Sabudana has many health benefits.

Sabudana is commonly known as Tapioca pearls. They are made of cassava root and mostly used in Indian fasting rituals. Sabudana is very rich in starch, carbohydrates, calcium, iron, vitamins B1, B2, B3 and D.

Sabudana is good for diabetics and gives a feeling of satiety. I take any sabudana that has been soaked, drain it and then fry it in oil (preferably coconut oil) until golden brown and crispy. It tastes like roasted potato wedges…. phenomenal!!!

Sabudana is one of the most important food crop and a staple food of many people. It has more than 15 different names in different languages and dialects.

SABUDANA is a carbohydrate which is a good substitute for Flour, Rawa, Makai(tapioca) in many Indian dishes. Apart from being a versatile ingredient, it is one of the most staple food in India. Sabudana is a versatile flour and can be used to make various dishes.

It can be used to prepare savory snacks such as the traditional Sabudana Vada. In addition to its everyday use in preparing savory snacks, sabudana is also used in preparing sweet treats such as the traditional Sabudana Khichdi.

Sago or Sabudana is a starch extracted from sago palm. It is used to make different types of traditional Indian desserts, which are sweet in taste. It is also known as sabudana Vada, sago fritters, khaman, dharini, makkhanigoo, etc.

what is sabudana made of ?

Tapioca or sabudana is a small-grained carbohydrate made from the root of the yautia plant. It is a staple food in India and Bangladesh, where it is known as khichadi. For Hindu devotees, it’s a form of Prasad, made from boiled pearl tapioca, offered to the gods in temples across India.

In its dry form, it can be stored for long periods without refrigeration. In India, tapioca pudding is sold in most traditional sweet shops and delicatessens.

Sabudana is nothing but tapioca It’s used in many Indian snacks because it’s starchy and while it gets gelatinous when cooked, it doesn’t get mushy.

Sabudana /tapioca is a healthy and nutritious snack as well as a traditionally used ingredient in Indian cuisine. It comes as deactivated white pearls, and no soaking is required before cooking, making it the easiest sabudana to prepare. It has a very bland taste and can be used in both sweet and savory recipes.

The slightly sweet flavor of sabudana makes it a versatile ingredient to use in your cooking. It has a jelly-like texture that absorbs the flavor of the spices and sauces that you use to flavor it.

Sabudana is a popular sweet dish in many Asian Indian households. It is often cooked whole, then soaked in sugar syrup and baked until it becomes crunchy. It also may be made into a savory porridge or be ground into flour to make different kinds of pancakes or sweetmeats.

Sago, also known as tapioca pearls, is a versatile ingredient. It absorbs flavors readily and is an excellent thickening agent. Sago can be used in sweet and savory dishes such as puddings, custards, cakes, cookies, flan and many other desserts. Delicious when served with ripe bananas and honey.

Sabudana is a grain-like tuber prepared from the root of the cassava plant, and also known as tapioca pearls or sago. It is commonly used in India and other parts of Asia to make fritters such as sheera and falooda.

The sabudana can be stored for up to one year if stored in dry air conditions. Sabudana is also used in the preparation of sweet dishes such as khichri.

Sabudana Benefits

You might be surprised to know that sabudana, that brown husk of a thing you crush with a pestle and mortar to get the starch, is one of the most nutritious foods on earth.

The reason is, unlike most cereal grains, it is rich in proteins. A cup of sabudana contains 11 grams of protein, more than wheat, rice, or corn.

The protein is so useful, in fact, that sabudana is a staple food of the poor in India, where it is known as sago. In Africa it is known as manioc.

Modern agriculture has modified sabudana, as have all foods, but the basic structure remains. The starch is extracted by cooking, then ground into a fine powder, known as flour.

The flour is then cooked again, and the liquid drained off. This is then dried, and the starch is puffed into a light, fluffy mass. The resulting product, sabudana vada, a deep-fried doughnut, is delicious.

So why should anyone want to eat it?

One reason is, it makes you full quickly. Two reasons.

First, it is rich in nutrients such as iron and calcium. Second, it contains resistant starch, which resists digestion and passes undigested to your colon.

Categories: posts