Flax Seeds Podi

Ingredients

• ¼ cup flax seeds (alsi)
• ¼ cup split skinless black gram (dhuli urad dal)
• ¼ cup bengal gram (chana dal)
• 1 tablespoon white sesame seeds (safed til)
• 1 teaspoon cumin seeds
• ¼ teaspoon fenugreek seeds (methi dana)
• 2 teaspoons oil
• 6-8 dried red chillies (kashmiri and pandi)
• 8-10 garlic cloves
• 6-8 curry leaves
• Sea salt to taste
• A small piece of rock asafoetida (hing)
• Idli to serve
• Sesame oil to drizzle

Method

1. Dry roast flax seeds in a non-stick pan till they start to pop. Transfer onto a plate and allow to cool.
2. Dry roast split skinless black gram and Bengal gram one by one in the same non-stick pan till they turn golden brown. Transfer onto the same plate and allow to cool.
3. Similarly, dry roast white sesame seeds in the same pan till they pop. Transfer onto the same plate and allow to cool.
4. Dry roast cumin seeds and fenugreek seeds in the same pan for 1 minute. Transfer onto the same plate and allow to cool.
5. Heat oil in the same non-stick pan. Add dried red chillies and sauté for 1 minute. Add garlic cloves and curry leaves and continue to sauté for 1-2 minutes. Transfer onto the same plate and allow to cool.
6. Transfer all the roasted spices into a mixer jar. Add sea salt and rock asafoetida and grind to a coarse powder. This is podi. 
7. Transfer the podi into an air tight container. Allow it to cool to room temperature before covering it with a lid.
8. Serve with idli or dosa mixed with sesame oil. Or use as required.