I don’t think there’s anybody who is unaware of Hebbar’s kitchen. So much popularity in such a short time. Hers to-the-point videos make any complicated recipe look like a piece of cake.
I have only tried couple of her recipes, though many have made into my bookmark folder.
Sabbakki, as I knew, was used only in payasa(kheer), or sandige(fryums). Long time back, before blogging, I had tried sabudana vada, which had turned out very tasty and crunchy. But it had taken really long time to fry, which had put me off in trying it again.
Then I saw this video of Sabudana thalipeeth(sabbakki rotti), which looked pretty easy, like all her other videos. The dough was almost same to what I had tried before, so I knew it would be tasty. And making rotti is anyways less complicated than frying. So I tried and I must say, I was not disappointed. Taste was awesome! But time taken to cook was not as quick as regular rotti.
If you don’t roast it thoroughly, it breaks apart very easily while flipping. It is very filling. So I would advise making small rottis, and roast two rottis at a time.