For many people, chia’s problem starts with texture. Once soaked, the tiny seeds swell and develop a jelly-like coat that can feel slimy or “gloopy”, which is a deal-breaker if you’re sensitive to mouthfeel. Dry, they’re bland and get stuck in teeth.
Although they’re very high in fibre, but uncomfortable if you eat too much or don’t drink enough water, you get bloating, gas or cramping that can sour the experience.
Healthy and delicious alternatives:
Flax seeds
If you want the benefits without the slime, flax is a friendly swap. Ground flax has a warm, nutty taste and disappears into porridge, smoothies, yoghurt or roti dough. It thickens gently (no frogspawn vibes) and even works as a “flax egg” in baking.
Tip: Buy whole seeds for freshness and grind small batches at home.
Hemp hearts
Hemp hearts are perfect for anyone who hates chia’s jelly. Sprinkle them over salads, rice bowls, khichuri or blend into smoothies for a protein and healthy-fat boost. They add body and creaminess without changing the texture of your meal.
Basil seeds
Common across South Asia, Basil (Tokma) seeds plump up fast and feel smoother in drinks than chia. They bring a pleasant, cooling lift to lemonades, faluda or plain milk with a touch of honey. If you like the look of suspended seeds but not heavy gel, Tokma’s lighter mouthfeel is a win.
Psyllium husk
Think of psyllium husk (Isabguler Bhusi) as a tidy, targeted fibre: it thickens smoothies and porridge, binds gluten-free batters, and supports regularity without the seedy crunch. Start with a small spoonful and always add extra water; it’s a binder, not a garnish.
Oats and oat bran
For everyday fibre that’s gentle on the stomach, oats are hard to beat. Overnight oats, warm porridge, or a spoon of bran stirred into lassi or smoothies gives you steady energy and a creamy texture, comforting, not slippery.
Pumpkin and sunflower seeds
If you crave crunch instead of gel, then try pumpkin and sunflower seeds. Dry roast a handful for a toasty, savoury hit. Sprinkle over khichuri, mix into muri for a crunchy snack or grind into a paste for a flavourful bhorta. You’ll get minerals like magnesium and zinc, plus that satisfying taste chia can’t deliver.
Sesame seeds
Sesame seeds add a warm, toasty note to many local dishes, think Til-er pitha, chutneys or sprinkled over parathas. If you don’t like the crunch of whole seeds, make a smooth sesame paste and stir it into curries, mix it into bharta, or blend it into a rich sauce for grilled fish or vegetables.