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Q.

How the sabudana is made?

Tags: sabudana
Asked by Ramesh Kundar, 11 Mar '08 08:51 pm
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Answers (5)

1.

Saboodana is made from raw tapioca roots (commonly known as shakkarkand), an underground potato like variety. These tapioca roots (shakkarkand) are crushed in a tank and its milk/juice is extracted and stored for few days which changes its nature and turns into light paste... It is then poured into machine or hand sheets or big steel sheets with holes to produce white granules from the paste. Thus the white granules or small white balls are formed, which are dried and these dried granules/balls are called as saaboodana.
Answered by akhtar masood, 11 Mar '08 09:08 pm

 
  
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2.

Sago seeds dude. Sabudana in Marathi and Sabut dana in Hindi.
Sago isn't seeds, dude. Sago is made by processing tapioca.
no no.. as far as I know, its made from tapioca. and the process is quite a err, not a very 'jain' process. so i dont eat sabudana! also the fact that tapioca is a root. :P
Answered by Kamlesh Panchal, 11 Mar '08 08:55 pm

 
  
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3.

Sago is a powdery starch made from the processed pith found inside the trunks of the Sago Palm Metroxylon sagu. The genus name Metroxylon is derived from Greek and means heartwood, while the species name sagu is from a local name for the food. Sago forms a major staple food for the lowland peoples of New Guinea and the Moluccas where it is often cooked and eaten as a form of pancake with fish.
Sago looks like tapioca and both are pearly grains of starch, but tapioca is made from the root of the cassava plant. They are similar but are not identical when used in recipes.
Because sago flour made from Metroxylon is the most widely used form, We are discusing sago from Metroxylon unless otherwise specified.
Sago palms grow very quickly, up to 1.5m of vertical stem growth per year, in the fresh water swamps and lowlands in the tropics. The stems are thick and either self supporting or grow with a somewhat climbing habit. The leaves are pinnate, not palmate. They are harvested at the age o ...more
Answered by Sheetal Kaur, 11 Mar '08 09:04 pm

 
  
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4.

Sago is a starch extracted from the pith of sago palm stems, Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak and sagu. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a paste, or as a pancake.
Sago looks like many other starches, and both sago and tapioca are produced commercially in the form of "pearls". Sago pearls (Sabu Dana) are similar in appearance to tapioca pearls, and the two may be used interchangeably in some dishes. This similarity causes some confusion in the names of dishes made with the pearls (Sabu Dana).
Answered by premkishan sharma, 03 Mar '10 11:14 pm

 
  
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5.

In India pearl sago is called Sabudana . Pearl Sago is similarly to Pearl Tapioca. Tapioca is a flavorless starch extracted from the root of the plant species Manihot esculenta. In India Sabudana is mostly had by Hindus during fasting. The sabudana is soaked in water till it soaks the water and softens then it is cooked with various spices and a few vegetables.
Answered by anna, 04 Nov '08 11:04 pm

 
  
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