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Indian Vegetarian Recipes

Chia Pudding

https://www.vegrecipesofindia.com/chia-pudding/

Chia pudding is my easy breakfast option on busy mornings. You will love this chia pudding made with coconut milk and coconut sugar. Top with your favorite seasonal fruits and nuts and enjoy it.

Chia seed pudding is made by soaking chia seeds in liquids like milk or nut milk or juice for at least 2 hours or overnight. The chia seeds absorb the liquid and become gelatinous. Once the chia seeds have swelled up after 2 hours or more, add fruits and nuts and serve. There are many variations of making chia pudding.

For busy mornings, you can make the pudding overnight and keep in the fridge. It is that easy.

Being a superfood, chia seeds are super healthy and have a lot of health benefits. These tiny seeds are loaded with many nutrients and are an excellent source of fiber, calcium, omega 3 fatty acids and protein. So chia pudding is good for you.

Ingredients & their variations

  1. Milk: Any nut milk like almond milk, coconut milk and cashew milk work well in the recipe. You can even use soy milk.
  2. Sweeteners:  Adding sweeteners is optional but I do prefer to sweeten the pudding. You can choose from the following sweeteners.
    • unrefined cane sugar
    • coconut sugar
    • palm sugar
    • jaggery (Indian unrefined sugar)
    • honey
    • maple syrup
    • fruits pastes, purees and preserves like dates paste, dried figs paste, any berry preserves, apple sauce, banana puree, mango puree.
    • sweetened chocolate sauce
  3. On Coconut milk: Use light coconut milk or thin coconut milk. Thin coconut milk is the second or third press or extract. If you use thick coconut milk which is the first extract, then add ¼ cup water to coconut milk. Mix very well to a homogenous and slightly thin consistency.
  4. Fruits: You can add fruits like apple, bananas, mango (when in season), strawberries, blueberries, cherries, sapota.
  5. Nuts & Dry fruits: Use dry fruits & nuts of your choice. You can add from the following nuts and dry fruits – raisins, cashews, almonds, pistachios, walnuts, pecans, pine nuts, dried berries.
  6. For chocolate chia pudding: Dissolve 3 to 4 tablespoons cocoa powder with the nut milk first. Sift the cocoa powder first before adding it to the milk. Add milk in parts and mix very well to get a lump-free mixture. Later add the chia seeds, sweetener (as required). Mix and refrigerate.
  7. Flavorings: You can choose from the following flavorings and pair accordingly – vanilla extract, ground cinnamon, ground cardamom, lemon zest, orange zest and edible natural flower or fruit extracts.

 

How to make Chia Pudding

In the step by step post, I am showing the ingredient measurements for 1 serving of chia pudding. In the recipe card below, the measurements are for 2 servings. You can easily scale the recipe.

1. Add 2 tablespoons chia seeds in a glass or jar. If you want you can rinse the seeds with water in a superfine strainer.

2. Add ¾ cup light coconut milk. You can even use almond milk or cashew milk. For a less thick pudding, add 1 to 1.25 cups light coconut milk.

3. Sweeten with 2 tablespoons coconut sugar.

4. Sprinkle with 2 pinches of ground cardamom or ground cinnamon. You can even flavor with ⅛ teaspoon vanilla extract.

5. Mix everything till the coconut sugar is dissolved. Break lumps if any with a spoon. Cover and place the glasses in the refrigerator for 2 hours or for some more time or overnight.

6. Later, remove the glasses from the fridge. You will see that the pudding has nicely thickened.

7. Stir again and break lumps if any. The pudding will be thick.

8. Top chia pudding with chopped fruits, nuts and serve. Most of the time I add bananas (as they are a staple in my home), strawberries (when in season) and blueberries. During the mango season, I love to have mangoes in the chia seed pudding. For the nuts, I add whatever I have in the kitchen – almonds, raisins, cashews, pistachios, pine nuts, walnuts, etc. Serve straight away.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Chia Pudding

Chia Pudding is an easy breakfast dish. This vegan chia pudding is made with coconut milk, coconut sugar, fruits and nuts. Just mix everything and refrigerate for two hours or overnight.

Diet:gluten-free,keto,vegan

Servings (change the number to scale):2

(1 CUP = 250 ML)

  • 4 tablespoons chia seeds
  • 1.5 cups light coconut milk or thin coconut milk or almond milk or cashew milk
  • 4 tablespoons coconut sugar or add as required
  • ¼ teaspoon ground cardamom or ground cinnamon or ¼ teaspoon vanilla extract
  • 1 banana – sliced, you can add your choice of fruits
  • 3 to 4 strawberries – sliced
  • 2 teaspoons pine nuts or any nuts of your choice
  • Divide equally the chia seeds, coconut milk, coconut sugar, ground cardamom or ground cinnamon in two glasses.
  • Mix everything till the coconut sugar is dissolved. Break lumps if any with a spoon.
  • Cover and place the glasses in the fridge for 2 hours or for some more time or overnight.
  • After two hours or later, remove the glasses from the fridge.
  • Stir again and break lumps if any. The pudding would have thickened.
  • Top with chopped fruits and nuts.
  • Serve straight away.
  • Coconut milk – Use light coconut milk or thin coconut milk. Thin coconut milk is the second or third press or extract. If you use thick coconut milk which is the first extract, then add ¼ cup water to coconut milk. Mix very well to a homogenous and slightly thin consistency
  • Consistency: This recipe gives a thick pudding. For a less thick pudding, add 1 to 1.25 cups light coconut milk or almond milk or cashew milk.
  • Scaling: The recipe can be halved or doubled or tripled.
  • Milk: Any nut milk like almond milk, coconut milk and cashew milk work well in the recipe. You can even use soy milk.
  • Sweeteners:  Adding sweeteners is optional. You can also add less or more of the sweeteners. You can add the following sweeteners:
    • unrefined cane sugar
    • coconut sugar
    • palm sugar
    • jaggery (Indian unrefined sugar)
    • honey
    • maple syrup
    • fruits pastes, purees and preserves like dates paste, dried figs paste, any berry preserves, apple sauce, banana puree, mango puree.
    • sweetened chocolate sauce.
  • Fruits: You can add fruits like apple, bananas, mango (when in season), strawberries, blueberries, cherries, sapota (chikoo) or any of your favorite fruits.
  • Nuts & Dry fruits: Use dry fruits & nuts of your choice.
  • For chocolate chia pudding: Dissolve 3 to 4 tablespoons cocoa powder with the milk first. Sift the cocoa powder first before adding it to the milk. Add milk in parts and mix very well to get a lump-free mixture. Later add the chia seeds, sweetener (as required). Mix and refrigerate.
  • Flavorings: You can choose from the following flavorings and pair accordingly with the nut milk you are using. Flavoring like vanilla extract, ground cinnamon, ground cardamom, lemon zest, orange zest, edible natural flower or fruit extracts can be added.

Nutrition Facts

Chia Pudding

Amount Per Serving

Calories 369 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Sodium 178mg8%

Potassium 231mg7%

Carbohydrates 45g15%

Fiber 9g38%

Sugar 21g23%

Protein 5g10%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin C 13mg16%

Vitamin E 1mg7%

Vitamin K 1µg1%

Calcium 151mg15%

Vitamin B9 (Folate) 22µg6%

Iron 2mg11%

Magnesium 96mg24%

Phosphorus 224mg22%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

Print

Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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