Flax seeds idli podi recipe

Flax seeds idli podi is the best way to consume flax seeds in south Indian way. Also you can easily finish off your stock.

I had some flax seeds sitting in my pantry other than some ground flax. So for long time wanted to try something with it. That’s when my sister in law told me she adds flax in small portions to sneak into her idli podi. I was postponing grinding idli podi for long and was going to grind it anyway.

Was working on another post, but it seemed like I could not post yesterday, so suddenly changed my plans and thought of posting this. Yet could not post on time

Coming to this idli podi, since I am posting this as flax seeds idli podi, I adapted the recipe from here and made it with more flax seeds. I found the serving size to be more. This could last me for atleast 4 months Also the flax seed’s flavour is making the idli podi totally different from the regular one. You can add flax seeds in smaller ratio to your regular idli podi or something with dhaniya like in this recipe if you are trying to sneak in. If you are okay to consume flax seeds, then you can go ahead and try with more flax seeds proportions as in the recipe.

If you are trying, please half the recipe and try in small quantity.

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Flax seeds idli podi

Flax seeds idli podi is the best way to consume flax seeds in south Indian way. Also you can easily finish off your stock.

Course Condiments

Cuisine Indian

Prep Time 10 minutes

Cook Time 15 minutes

Servings 2 cups

Equipments (Amazon Affiliate links)

• Blender or mixie

Cup measurements

Ingredients

• 1/2 cup flax seeds
• 1/2 cup urad dal
• 1/4 cup chana dal
• 15 to 20 red chillies
• 1/4 tsp asafoetida, solid Use 1/2 tsp if powder
• 1 tsp tamarind
• 4 garlic cloves
• 1 tbsp oil
• Salt as needed

Instructions

• Gather all ingredients needed.
• First dry roast flax seeds until it pops. Take care not to burn it. Remove in plate for cooling.
• Add a tsp of oil and roast red chilli, asafoetoda, chana dal, until the dal turns golden. Remove in plate.
• Drizzle another tsp off oil and roast urad dal until golden. Remove for cooling.
• Another tsp of oil goes in and sautee tamarind and garlic until garlic is golden.
• Cool down all completely.
• First grind chilli, tamarind, asafoetida and salt.
• Then top it with the other roasted items and powder coarsely.
• Make sure to mix well in between. Cool and store in airtight container.

Video

Notes

• Make sure to roast all in medium flame and stir constantly to avoid burnt ingredient.
• Asafoetida adds flavour, so add it generously.

Flax seeds idli podi method:

1. Gather all ingredients needed.
   
2. First dry roast flax seeds until it pops. Take care not to burn it. Remove in plate for cooling.
3. Add a tsp of oil and roast red chilli, asafoetoda, chana dal, until the dal turns golden. Remove in plate.
   
4. Drizzle another tsp off oil and roast urad dal until golden. Remove for cooling. Another tsp of oil goes in and sautee tamarind and garlic until garlic is golden. Cool down all completely.
   
5. First grind chilli, tamarind, asafoetida and salt.
   
6. Then top it with the other roasted items and powder coarsely. Make sure to mix well in between. Cool and store in airtight container.
   

Stays good for a month in room temperature. After that, better to keep refrigerated.

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