For soaking sabja seeds, typically around 15 to 30 minutes is sufficient to achieve the soft, gel-like consistency that seems more suitable for your smoothie experience. Sabja seeds, or sweet basil seeds, naturally swell and become mucilaginous when soaked, making them light and gentle on the digestive system. Your friend’s advice about overnight soaking isn’t necessary—although it doesn’t hurt, the seeds reach their optimal texture quite quickly.
Regarding the discomfort you encountered, it’s possible that consuming unsoaked seeds led to some digestive stress. Sabja seeds, when hydrated, can help cool the body and support digestion; when dry, they might have been less ideal for your stomach’s kappa. In Siddha-Ayurveda, we see these seeds as balancing to the pitta dosha, offering a cooling effect that would aid your overall digestion and maintain agni power.
Here’s a straightforward method: rinse the seeds under cold water briefly to remove any dust or debris, then submerge them in water. Use a ratio of about 1 part seeds to at least 3 parts water. Allow them to sit in the bowl for 15-30 minutes, until a gelatinous layer forms around each seed. They’re then ready for your pudding or smoothie.
In case you still feel any discomfort after consuming them soaked, check if you’re having any allergies or sensitivities to such foods; this unexplained digestive unease might warrant a quick consult with a healthcare practitioner to rule out other causes.
