It closely resembles Sago Palm, as both are typically small (about 2 mm diameter) dry, opaque balls. Both are white in colour (if very pure). When soaked and cooked, both become much larger, translucent, soft and spongy. Both are widely used in and around the world, usually in puddings. Sabudana is made as vadiyalu in Andhra Pradesh and Telangana states. It's boiled with a lot of water and salt, chilli powder are mixed and then dried on a plastic sheet as small papad shaped and dried in sun for two three days and deep fried and eaten as vadiyaalu, which are very tasty