Step-by-step
1
Firstly, in a pan heat 2 tsp oil. Add 1 cup flaxseeds, ¼ cup urad dal and ¼ cup chana dal.
2
Roast on low flame until the dal turns golden brown and the flaxseeds start to splutter.
3
Transfer to the plate and keep aside.
4
In the same pan heat 2 tsp oil. Add 2 tbsp coriander seeds, 1 tbsp cumin seeds, 2 tbsp sesame and 8 cloves garlic.
5
Roast on low flame until the spices turn aromatic.
6
Further add small ball sized tamarind, 15 dried red chilli, 2 tbsp curry leaves and 2 tbsp dry coconut.
7
Saute on low flame until the chilli turns crisp.
8
Transfer to the same plate and cool completely.
9
Once all the spices are cooled, transfer to the mixer jar.
10
Add pinch hing, a small piece jaggery and ¾ tbsp salt.
11
Pluse and grind to a coarse powder.
12
Finally, enjoy Flax Seeds Idli Podi with idli, dosa or rice.
Video
Notes
- Firstly, make sure to roast on low flame else the dal and seeds may burn and taste bitter.
- Also, adding tamarind and jaggery will balance the flavour of chutney powder.
- Additionally, adjust the amount of chilli depending on the spice level you are after.
- Finally, Flax Seeds Idli Podi Recipe stays good for a month when stored in an airtight container.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/flax-seeds-idli-podi-recipe/