KadlebeLe Sabbakki Payasa/ Chanadal Sabudana Payasa

 I just love the feel of Sabbakki(saabudana) in payasa. Visually they are so appealing. This is one of my favorite payasas. Do try!

Happy Shivaratri!!

 

Easy Sabudana-Chia seeds Dessert

 I’m a little late in wishing, still, 

Happy 2022! Or, as they joke Happy 2020 too!

[bidtu, bidtu, bidtu, thoon, thoon, thoon] 😬😬😬

Happy Sankranti! 

Want to start this year with a sweet note, try this easy peasy Sabbakki dessert. It’s basically fruit custard, made slightly differently. You can prepare this well in advance, making it a perfect potluck dessert. Addition of Sabbakki and chia seeds gives a nice contrasting texture to the dessert. Enjoy! 

sabbakki rotti/ sabudana thalipeeth

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.

Do try!

Sabbakki uppittu / Sabudana upma/ Sago Kichadi

Whenever I find something new and interesting to make, I end up googling for the same recipe and check for the consistency in the recipe among different bloggers... what were their experiences, their tips and tricks, and then make my own “kichadi” of those recipes picking bits and pieces I think might work for me(read - easy for me :) ). But then I don’t write it down immediately, I forget, and then beat myself up for not taking notes in time. This sabbakki kichadi recipe is thankfully consistent through many blogs. So I don’t have to worry about which one I followed or what changes I made.

Sabbakki has got to be one of the cutest foods out there... those pearly texture makes it irresistible, at least visually :)

My daughter was so drawn to it that she kept on pestering me to give it to taste even before it was cooked.. "those ball things” as she calls them. 

Apart from soaking time, everything else could be made in a jiffy. So, if you soak sabbakki overnight, then this kichadi is great for quick morning breakfasts. My little one didn’t like the taste of it though, because she thought it was chewy!! God! so many preferences!!