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Sabja seeds (basil / falooda seeds)

सब्जा

Pantry

Soaked until each seed carries a clear jelly coat, then stirred into falooda, sharbat and lemon coolers for texture.

What to know

They need ten minutes in plenty of water before they go anywhere near a drink. Added dry they swell in the glass and stay gritty in the middle.

Storing it
Airtight and dry; they keep for a year.
If you cannot get it
Sold as sabja or tukmaria in India and as basil seeds abroad. Chia is not a swap — the seeds are larger, hydrate more slowly and set into a thicker gel.

Measures

  • 1 tsp ≈ 3 g
  • 1 tbsp ≈ 9 g

Cups here are the Indian 200 ml cup, not the 240 ml US cup — a common reason a recipe does not work. Weigh where you can; the grams are the figure we cook to.

Recipes using sabja seeds

None published yet.