This is the undissolved residual portion left after extracting soymilk from soybeans during the process of making soymilk. Okara is rich in protein and fiber and is mainly used in the preparation of biscuits and other bakery items and for the thickening of soup and gravy etc. Its sun drying after mixing it with some spices and other ingredients makes traditional type of Indian badi (not nugget) which is used as a protein source to prepare curry. Some traditional Indian dishes like Halwa and Laddu are also prepared from it.