Flax seed Idly Podi | ஆளி விதை இட்லி பொடி | Avisa Ginjala Podi

Flax seed idly podi or Flax seed chutney podi or Flax seeds spice powder is a very good healthy condiment for idly, dosa and rice.

Flax seeds are high in protein, dietary fiber and omega-3 fatty acids. It also helps in reducing the sugar levels for diabetes and reduces the risk of cancer, high blood pressure and heat diseases. The mixture of 100 gram ground flax seed and 10 grams of ground cloves will kill the parasites in our stomach if any. One has to drink plenty of water while consuming flax seed.

It is one of the cheap yet very healthy seed available in the market. One can gain it’s health benefits entirely when it is in the ground form.

There are many ways to include flax seeds in our diet. We can add it in water, or sprinkle over salad, mix the ground flax seeds with cereals or sprinkle it over yogurt or add them while baking a cookie, bread or muffins.

I have personally added ground flax seeds while making indian snacks like thukkada, seedai and added while making paratha, roti. I used to make 2 min muffins in a mug which is my favorite one. The options are endless to include it in our diet.

Flax seeds is called as Aali vidhai in Tamil, avisa ginjalu in Telugu, agase in Kannada and alsi ka beej in Hindi.

This spice powder can be stored in air tight container for 2 weeks in room temperature. If you want to keep it for very long period, then roast all the ingredients perfectly and store it in refrigerator.

Basic Information:

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Makes: approximately1 cup

Ingredients:

Flax Seeds powder – ½ cup

Urad dal – 1/3 cup

Channa Dal – 3 tbsp

Dry red chillies – 12

Curry leaves – 1 sprig

Garlic – 2

Asafoetida – ¼ tsp

Salt – to taste

Video Recipe:

Method with step wise pictures:

1) Dry roast the flax seeds till it changes the colour and crackle. Transfer to a plate.

2) Dry roast the urad dal, channa dal till it become golden brown.

3) Dry roast the dry red chillies and curry leaves. Fry till both become crisp. If you are using thick bottom kadai, turn off the flame. The heat in the pan itself enough to fry the dry red chillies and curry leaves.

4) Transfer all the ingredients in a plate and cool down to room temperature.

5) Transfer the cooled ingredients to a dry mixie jar and grind it. Towards the end of the grinding, add garlic, asafoetida and salt.

6) Grind it to a coarse powder.

Serving suggestions:

1) Mix a tablespoon flax seed powder with a tablespoon of gingelly oil and serve with Hot idlies or dosas.

2) Sprinkle the powder over hot steamed rice and add a dollop of ghee to serve as a main course or for lunch.

3) Add a teaspoon of this powder along with onion while making oothappams.

Notes:

1) Adjust the dry red chillies according to the taste.

2) If you are using rock salt, dry roast that and add it for grinding.

3) Addition of garlic is optional but it gives nice flavor to the podi.