Savoury chia pudding recipe – South Indian style Savory chia seeds pudding – Healthy and filling Chia pudding recipe with full video and step-by-step pictures.
Chia seeds have a lot of amazing health benefits. I have been including Chia seeds in my diet for the past few years. They are very rich in fiber and help in weight loss too. I have posted Mango chia seed pudding in Jeyashris kitchen.
I wanted to try out the savoury version of Chia seed pudding for a long time. Sometimes in the morning, I don’t feel like eating something sweet, especially in the summer season. I have already tried a South Indian version of Overnight Oats.
Just followed something similar to that and it turned out amazing. You can serve this for breakfast or for dinner too. This involves very minimum cooking and I have given a few variations for the toppings in the ‘Notes’ section.
Check out my Mango Chia seed pudding, Overnight savoury Oats recipe, No cook Sweet and savory poha
Chia seed savory pudding recipe
Ingredients
- 3 tbsp chia seeds
- ½ cup yogurt
- ½ cup water
- Salt to taste
To temper
- 1.5 tsp oil
- ½ tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1 finely chopped green chili
- ¼ tsp ginger finely chopped
- Few curry leaves
- Few coriander leaves
- 2 pinches asafoetida
Toppings
- 2 tbsp cooked chana
- 2 tbsp cucumber
- 2 small onions thinly sliced
Instructions
- In a bowl add the curd and water. Add the salt to taste.
- Whisk this well.
- Now add 3 tbsp of Chia seeds to this.
- Mix well without any lumps.
- Cover this and keep inside the refrigerator for minimum 2 hours.
- You can keep this overnight also.
- In a pan add oil and add the mustard seeds, urad dal, chana dal, green chili, and ginger.
- Saute till the dals turn golden brown.
- Now add the finely chopped coriander leaves and curry leaves.
- Cook for few seconds.
- Switch off and add this to the soaked chia pudding.
- Top this with cooked chana, chopped cucumber and sliced onions.
- Serve immediately.
Video
Notes
- In a bowl add the curd and water. Add the salt to taste.
- Whisk this well.
- Now add 3 tbsp of Chia seeds to this.
- Mix well without any lumps.
- Cover this and keep it inside the refrigerator for a minimum of 2 hours.
- You can keep this overnight also.
- In a pan add oil and add the mustard seeds, urad dal, chana dal, green chili, and ginger.
- Saute till the dals turn golden brown.
- Now add the finely chopped coriander leaves and curry leaves.
- Add 2 pinches of asafoetida
- Cook for a few seconds.
- Switch off and add this to the soaked chia pudding.
- Top this with cooked chana, chopped cucumber and sliced onions.
- Serve immediately.
- Notes:
- For topping you can add cut mango pickle or some vegetable curry too.
- I even love vathakuzhambu or the bottom portion of rasam (rasam adivandal) or even kara kuzhambu too.
- Be creative with your toppings and make the savory chia pudding more interesting.
