You may have eaten many dishes in which you found a small rounded soft ball like thing which tastes sweet, this is sabudana.
After eating many people get curious about how is sabudana made? And what are the steps of its making?, which country cultivates it?
I know you want to know very quick everything but read every sentence your doubts will be cleared at every point.
What is sabudana?
Sabudana is not known by the same name in various parts of the world it is known by different names some of the other names of sabudana are Rabia, sago, sago, and saksak.
These sabudana’s are extracted from the spongy white lining from the centre of palm tree. For a long period of time it has been used widely amoung the people of tropical areas.
Because of its nutritional value and health benefits, it is a preferable choice of dietitians and many other food experts who recommend adding sabudana to the diet.
Mainly in India sabudana is eaten as a vrat food or included in the day of fasting because of its healthful nature. But it doesn’t mean it can be eaten on fasting days only.
In India, people take fasts on days of vrats, but you can eat sabudana on your regular days it was not said that something which can be eaten on fasting days can’t be eaten on normal days.
Now, you are much familiar with sabudana let’s know how you can make sabudana.
How is sabudana made?
Hey! I don’t know what you are seeking to know as the line how is sabudana made serves the intent at one side to know about the industrial process of sabudana manufacturing and on the other side, you may also be interested in knowing the cooking procedure of sabudana.
So, keeping this in mind i will discuss and explain both of the making of sabudana one by one.
Processing of sabudana
As I said earlier sabudana is obtained from palm sago, other two plants that are cassava sago and cycad sago are also known to get sabudana.
Cassava plants and palm trees are mostly used by farmers to produce sabudana.
In most of the pictures on the web, you see the large roots held by a people that is not something else but the roots of cassava plants which contains a starchy substance used to make sabudana.
Industrial sabudana production
Below are well clarified steps of sabudana production in industries.
- Industries have contacts with different farm owners, they order the required amount and then the raw material is transported to the industries. Mainly the cassava roots are transferred.
- On reaching inside industries the roots are accumulated in the storeroom for further assessment.
- The quality of raw material in the storeroom is enhanced by removing the dust and dirt from it.
- After this, there are specific machines in the industries that are utilized for cutting, peeling, and dirt removal of roots. These are called conveyer belt machines.
- After this process, the peeled roots are ready to undergo the crushing and pressing process, this is done by an automated system of machines. The outcome of this process is starch which appears to be whitish in color.
- When sufficient starch is stored it is time for its purification which is done by various water filtration systems, these filters clean the starch by eliminating floating impurities.
- After the filtration, the liquid moves to the accumulation tank, inside it is stored for 6 to 8 hours of period. In this period the remaining impurities appeared and floats on the water.
- The next procedure is draining of liquid, by draining all the liquid gets eliminated and you get a solid residue.
- Now the drying of this solid substance is done after drying the solid material is taken to the sieving section where the granular shape of this substance is made.
- And you get the granules of sabudana only you need is to expose these granules to steam.
- After the steaming process the granules are taken and put in exposure to sunlight where the moisture is evaporated.
This is all the process done inside industries to make sabudana. After this the sabudana granules are polished, paccked and manufactured.
Do you know that worlds top sago producers are Malaysia and Indonesia. Per year around 47,000 metric tonnes of sago are exported by Malaysia. In Indonesia per year 80,000 to 90,000 of dried sago is produced.
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Cooking of sabudana
The second is if you want to know about the cooking process and different dishes you can try with sabudana. The mostly used are sabudana kheer and khichdi, both of these dishes cooked and made mostly by people in India.
Sabudana kheer is the tastiest and preferrable recipe everyone should try this once. The sabudana kheer made with milk and sugar, it is mostly used in vrat days by people.
Scientifically it is eaten to gain sabudana benefits and to get sufficient energy by sugar at fasting days.
- At starting, put sabudana into water or milk and make it to boil. This is done initially you can choose water if you want sabudana to cook fast as with milk it takes more time.
- When sabudana is cooked they lose down the density and appear to be on top of the water, at this time they swell, keep the heat at low to medium, and cook gently for 5 to 6 minutes.
- After this pour milk into it and spread some cardamom powder with gentle stirring.
- Add required sugar.
- Then continuously cook until you see sabudana softens and kheer’s consistency becomes thick, cook more for 20 to 25 minutes on a moderate heat level. Be aware at the time to avoid sticking of sabudana with the cooking pan this can be avoided by the continuous stirring of kheer.
- Due to heat cooking the sabudana starch also mixes up with the broken sabudana granules, all this makes up the thick consistency of kheer.
- The last thing is to garnish your kheer well with some dry fruits, raisins, cashew, and pistachios are good.
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Sabudana khichdi is another choice if you don’t like to eat sweet dishes you can taste sabudana khichdi on your fasting days. People in India do eat khichdi a lot as they know it is easy to make dish with numerous health advantages.
Even in some diseases and digestion issues doctor advice patient to eat khichdi as for its digestion body doesn’t require more effort when you are sick.
- First step is to put needed amounts of sabudana in a wider bowl or plate.
- Next thing you should do is to add water into your sabudana bowl and stirr and rub sabudana together inside the bowl to get starch removed. You must continue this three times to ensure the starch removal.
- Now add only 3/4 cup on water in sabudana bowl and soak them overnight, usually it takes 3 to 4 hours but it majorly depends on the sabudana type.
- After soaking you will see the increase in size of sabudana this is because they absorbed all the water from the bowl.
- To ensure the soaking of sabudana you can check it by pressing with fingers and by eating. You will have a good idea of sabudana’s softness by this.
- Mostly after soaking it doesn’t leave water behind still if you see some water in bowl drain it.
- Now put some peanuts atleast 4 teaspoon in a pan to get them roasted after roasting keep them aside.
- You can also use powdered peanuts as it will help sabudana to not get sticky with all over khichdi.
- Now take a pan and add oil and ghee into eat at least 2 teaspoons, you can also add half of cumin leafs.
- After you hear some noise add 10 to 15 curry leaves and some green chillis.
- Let it fry for 2 minutes.
- Add boiled potatoes and some salt and fry.
- Now on the pan add drained sabudana and mix all of them well. You can also add more things at this stage if needed for taste.
- On the max level heat mix all the mixture for 2, 3 minutes and stop heating at this sabudana will be looking transparent.
- Your dish is ready you can serve it with anything you want.
Sabudana kheer and sabudana khichdi are the most widely made and used recipes which don’t take much time to cook. There are many other variation of sabudana recipes you can try like sabudana vada and tikki.
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Is Sabudana made of Maida?
Do you really think this after reading my post? It is a misconception among people that sabudana is made of maida.
It doesn’t have any link with maida, wheat, rice etc, these are grains while sabudana is made up of starch obtained from plant and trees like stem of palm trees.
What Sabudana is made up of?
As i explained above sabudana is made up of starch which is extracted from the plants like palm trees, cassava plants etc.
From these plants and trees sabudana transported to the industries by further processing.
It is high energy providing food because of good carbohydrate amounts.
Is Sabudana vegetarian?
Yes, sabudana is purely a vegetarian food. Eaten by many food lovers and veg lovers all over the world. It doesn’t have any link with non-veg diet.
Why is Sabudana not good for health?
Generally it isn’t bad for health but it also depends if you’re having diabetes issues foods higher in starch like sabudana can make problems for you. It is having high glycemic index which is potentially dangerous to diabetic patients.
So, there are two major points i have disscussed regarding how is sabudana made, one point of view is on the industrial production of sabudana and other is cooking of sabudana.
You must know about how sabudana is produced and how you can make it easily at home, for this i have discussed the recipes like sabudana kheer and khichdi.
If you’re a diabetic patient don’t take sabudana on regular basis best is to consult your doctor then include anything. If you have any doubts and querry regarding sabudana leave down in comments.