Flax Seeds Podi

Flax seeds are known to be highly nutritious since they are high in fiber and omega-3 fatty acids and some other essential vitamins and minerals. This dry chutney or podi is made with minimum amount of oil and is highly nutritious as well as flavourful. Ideally served with idli or dosa it will satiate the most discerning palate.

New Update
Flax Seeds Podi - YT.JPG

Flax Seeds Podi

Main ingredients Flax seeds (alsi), Split skinless black gram (dhuli urad dal), Split Bengal gram (chana dal), White sesame seeds (white til), Cumin seeds, Fenugreek seeds, Dried red chillies, Garlic, Curry leaves, Rock asafoetida
Cuisine South Indian
Course Pickles, Jams, Chutneys
Prep time 10-15 minutes
Cook time 15-20 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Vegetarian



  • 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



  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.