Wednesday, 17 February 2016

Flaxseed Idli Podi

Some call flaxseeds one of the most powerful plant foods on the planet. There’s some evidence it may help reduce your risk of heart disease, cancer, stroke, and diabetes. That’s quite a tall order for a tiny seed that’s been around for centuries.

Flaxseeds owes its primary healthy reputation to three of them:

  • Omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
  • Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.
  • Fiber. Flaxseed contains both the soluble and insoluble types.

More information on helath benefits in this link - Benefits of flaxseeds. (Source : WebMD)

Here is a recipe for Idli Podi using this wonder seed. It is a good way to incorporate flaxseeds in your diet everyday. 

Have it with your idlis and dosas, mix it with rice or sprinkle a few teaspoons on your veggies . Just remember not to overheat or overcook them as they can lose their nutrition.


Flax seeds- 1 cup
Urad dhal- 1/2 cup
Channa dal/ Bengal gram- 1/4 cup
Dry red chillies- 8-10
Garlic- 3 big cloves (optional)
Curry leaves- 2 strands (washed and dried)
Tamarind- small piece
Asafoetida- 1/4 teaspoon (omit if you add garlic)
Salt- to taste
Oil- 1/2 teaspoon

Method :

Dry roast flaxseeds in a tava till they give a crackling sound. Remove the flaxseeds from the tava and keep aside to cool.

Dry roast urad dal and channa dal till the urad dal turns light brown.Keep aside to cool.

Heat oil. Add chillies, curry leaves, garlic (optional) and tamarind. Roast till the curry leaves become crisp. Add asafoetida at this stage.

Let this cool and grind to a coarse powder in a mixer. You have to store this podi in an airtight container and keep it refrigerated. Stays well for up to a month.

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