Sabudana is also called Javvari. They resemble small pearls and these small white balls are extracted from the pith of the sago palm. Post cooking, sabudana turns translucent and becomes soft and spongy. During fasting, Laxmi Sabudana can be used for making sabudana khichdi that tastes yummy and keeps your tummy full for the rest of the day. In South India they are used to make small pappadam wafers called sabudana poha.