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Flaxseed Molagapodi or Flaxseed Spiced Lentil Powder is a spicy condiment made in South India. It is served with Idli, Dosa, uttapams or with steamed rice.

Flaxseed Molagapodi

Kalyani
Flaxseed Molagapodi or Flaxseed Spiced Lentil Powder is a spicy condiment made in South India. It is served with Idli, Dosa, uttapams or with steamed rice.  
5 from 11 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Condiment, Spice Powders
Cuisine Indian, South Indian
Servings 300 grams
Calories 4 kcal

Equipment

  • 1 Kadai (thick bottomed pan)
  • 1 Spice Grinder

Ingredients
  

  • 1/4 cup split black gram Urad dal
  • 1/2 cup Bengal Gram Channa dal
  • 1/4 cup Flax seeds
  • 1/8 cup Black Sesame seeds
  • 1/8 cup White Sesame Seeds
  • 1 tbsp Oil Sesame oil is preferred
  • 8 Dry Red Chillies Spicy variety
  • 6 kashmiri red chillies whole
  • 1 sprig Curry Leaves optional
  • 1 tsp Asafoetida powder hing (simply skip for GF)
  • 1 TBSP Rock Salt

Instructions
 

I have put together a small video for you to check it out. Click on the video embedded below to get the full recipe and instructions how to make this delicious recipe. If you are visiting our channel for the first time, please do take a minute to like and Subscribe for the next delicious recipe !! Thanks much

  • First Sun dry all ingredients.
  • If you don't have access to direct / indirect sun, wipe all the ingredents with a soft clean white muslin cloth
  • Air dry all ingredients, before roasting them as per instructions
  • Always, fry on low-medium flame
  • For any spice mix / condiment made at home, make small batches frequently to preserve taste and freshness
  • Store prepared powder in airtight glass or stainless steel containers. Plastic (even if BPA free) is absolutely not recommended

Video

Heart Friendly Flaxseed Molagapudi | अलसी की चटनी | Flaxseed Gun Powder for Idli Dosa | #Molgapodi

Notes

How to make the best Quality Flaxseed Molagapodi:
  1. Use the freshest ingredients - flaxseed has a very low shelf life, even if refrigerated. So buy the seeds just before making the podi and be sure to make only small batches of the podi for immediate use
  2. Follow the video fully to understand roasting time and quantity
  3. Rock salt is used to increase the shelf life - be sure to dry roast it too.
  4. If you want it more / less spicy, adjust the spicy chillies accoidingly. You can use Pandi or Guntur chillies based on their 'heat'   
  5. Sun-dry all spices and ingredients if possible for a few hours before making ANY spice mix. If it's not possible to sun-dry, at least make sure they are 100% moisture free.  

Nutrition

Serving: 300gramsCalories: 4kcalCarbohydrates: 0.4gProtein: 0.1gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 23mgPotassium: 5mgFiber: 0.1gSugar: 0.01gVitamin A: 7IUVitamin C: 0.2mgCalcium: 2mgIron: 0.1mg
Keyword Condiment,, Flaxseed, Gluten Free, Gun powder, Molagapodi, Molagapudi, Side Dish, Spice Powder, Vegan
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