Sabudana or Sago, as it is also called, is a mushy seed like pulse that is extracted from the stem of various tropical palms (the most common one being the Metroxylon Sagu) or from tapioca roots.
Sabudana can be had in a number of ways, each yummier than the other. Common Indian preparations include kheer, khichdi, ladoo, papad and vada. The sabudana vada is a popular Maharashtrian snack, which is essentially a mildly spiced deep-fried ball of sago and potatoes. Here’s how you can easily make some.