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# Flax Seeds Idli Podi Recipe
## Step-by-step
Firstly, in a pan heat 2 tsp oil. Add 1 cup flaxseeds, ¼ cup urad dal and ¼ cup chana dal.
Roast on low flame until the dal turns golden brown and the flaxseeds start to splutter.
Transfer to the plate and keep aside.
In the same pan heat 2 tsp oil. Add 2 tbsp coriander seeds, 1 tbsp cumin seeds, 2 tbsp sesame and 8 cloves garlic.
Roast on low flame until the spices turn aromatic.
Further add small ball sized tamarind, 15 dried red chilli, 2 tbsp curry leaves and 2 tbsp dry coconut.
Saute on low flame until the chilli turns crisp.
Transfer to the same plate and cool completely.
Once all the spices are cooled, transfer to the mixer jar.
Add pinch hing, a small piece jaggery and ¾ tbsp salt.
Pluse and grind to a coarse powder.
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/](https://hebbarskitchen.com/flax-seeds-idli-podi-recipe/)
## Step-by-step