Flax seed Idli Podi
Flax Seed Idli Podi is a wholesome South Indian condiment that beautifully combines taste and nutrition. Traditionally, idli podi or milagai podi (also known as gunpowder chutney) is made with roasted lentils and red chillies. In this version, flax seeds are added to boost the nutritional value without altering the authentic aroma and flavor.This spicy, nutty, and aromatic powder is a perfect companion for idlis, dosas, uttapams, or even a bowl of steamed rice with ghee.
Equipment
- 1 Mixie
Ingredients
- 1 Cup Channa dal 100 ml cup
- 1 Cup Urad dal 100 ml cup
- 1 Cup Flax seed 100 ml cup
- 10 no Bedigi chilli
- 10 no Guntur chilli
- A small piece Tamarind
- As req Salt
Instructions
- Measure and keep all the ingredients ready before you begin.
- In a pan, dry roast the urad dal on medium flame until it turns light golden brown and releases a pleasant aroma.
- Transfer it to a plate. Next, dry roast the chana dal until it turns light brown and set it aside.
- Add the flax seeds to the same pan and roast them on low flame, stirring continuously. Do not roast on high heat, as flax seeds can easily burn and turn bitter.
- Now add the Byadgi and Guntur red chillies along with a teaspoon of oil. Roast until they turn crisp and aromatic.
- Transfer all the roasted ingredients to a plate and allow them to cool completely.
- Once cooled, transfer everything to a mixie jar. Add tamarind and salt, then grind the mixture to a coarse or slightly fine powder, depending on your preference.
- Store the flax seed idli podi in an airtight container. It stays fresh for several weeks when kept in a cool, dry place.