Flaxseed Podi (Spiced Alsi Seeds Powder)

Updated: March 10, 2024, By Swasthi

This Flax Seed Podi is a perfect side to spice up your meal. It is healthy, nutrition-packed and a delicious way to include flaxseeds in your diet. Flaxseed Podi also known as flaxseed idli podi or chutney pudi, is a South Indian condiment made primarily with flax seeds, lentils and spices.

Flaxseed Podi - Alsi Seeds Powder



Flaxseeds are considered as one of the top health foods and are well known for their omega 3 fatty acids, fiber, alpha-linolenic acid and lignans. These seeds have been used in various cuisines in many different ways.

If you have been trying to include flax seeds in your diet, this recipe is a great one to go. It is spicy, nutty, aromatic and addictive!

You really don’t need idli, dosa, upma or uttapam to serve this podi. Sprinkle on anything savory you make – stir fry dishes, roast veggies, khichdi, any dry sabji or upma, semiya etc. Our favorite way is to mix it the South Indian way – with some hot rice and ghee.

Toasted flaxseeds Vs raw – which one is better? This is the biggest question that strikes our minds. I have tried out raw, lightly toasted and well toasted in this recipe. But the flavor of the toasted seeds is really nice.

To cut down the phytic acids in flax seeds, I prefer to toast them. Raw seeds may cause digestive issues so please do your research before using them raw.

Apart from this Flaxseed Podi, you can also add some flaxmeal to your atta to make your chapati or roti. Another way is to use it in Chaas (buttermilk) or Lassi.

About this recipe

This recipe uses flaxseeds, chana dal, urad dal, curry leaves, jeera and garlic. In place of lentils, you can also use peanuts and roasted gram. The podi in the first picture was made with peanuts and roasted gram. For a low-fat, zero oil option and for full-flavor, this recipe has been upgraded.

flaxseed idli podi

Photo Guide

How to Make Flaxseed Podi (Stepwise Photos)

Preparation

1. Here are the ingredients to make the podi.

  • ½ cup flaxseeds (golden or brown, alsi)
  • ¼ cup chana dal (or roasted gram, chutney dal)
  • ¼ cup urad dal (or 1 cup peanuts)
  • ¾ tablespoon cumin seeds
  • 7 to 8 dried red chilies (cut down for low heat or increase for more heat)
  • 4 to 5 sprigs curry leaves (use more or less to preference)
  • 3 large garlic cloves (sliced, discard any sprouts inside)
  • ½ teaspoon Sea salt (more to adjust)
  • Tamarind if you prefer (I don’t use)
ingredients to make flaxseed podi

2. Clean flaxseeds if required to remove any debris or unwanted particles. Add them to a heavy bottom pan. Begin to toast on a medium to medium-low heat for 3 to 4 mins, stirring often. If you don’t want to toast them longer/completely, you may stop here.

For a nutty aroma: When they begin to splutter turn down the heat a bit and continue to toast them for another 2 mins, without burning. Be extra cautious here as they can burn too fast and taste bitter. It takes me 6 mins from the time the seeds become warm. But it may be different for you, they are just an estimate.

toasting flaxseeds in a pan

3. Transfer to a cooling tray to cool down. Add chana dal to the pan and toast on a low heat, until golden and aromatic/ nutty. Transfer to a cooling tray, separately from the flaxseeds.

toasting chana dal in a pan

4. Add urad dal and toast until deep golden, nutty and aromatic. Transfer to the same tray as the chana dal.

toasted urad dal in a pan

5. Break the red chilies and toast them on a low heat, until crispy. If you are using the seeds they should turn slightly golden. Transfer to the dal tray to cool down.

red chilies in a pan

6. Add cumin to one side of the pan and garlic to the other side. Toast them separately, on a low/medium heat until cumin seeds turn deep golden and smell nutty. Do not burn. Transfer them to the dal tray, keep the garlic separate.

toasting cumin seeds for flax seed podi

7. Add the curry leaves to the pan and toast on a medium heat until they turn crispy.

curry leaves for flax seed podi

8. Cool all the ingredients.

cooling ingredients for flaxseed podi

Make the podi

9. Transfer the flaxseeds to the grinder jar.

grind flaxseeds

10. Make a fine powder, remove to a plate.

flaxmeal in a grinder

11. Add all the other ingredients including salt and excluding garlic.

ingredients in a grinder

12. Powder them to a slightly coarse powder and add garlic. If you are using peanuts, make sure you don’t grind them for too long, else they begin to release oil and turn lumpy.

flaxseed podi in a grinder

13. Grind again and add the flaxseed podi. Grind once more or simply mix well. Alternately you can also store your flaxseed powder in a separate container and mix with the podi as and when you need. (half tbsp each)

mixing flax seed podi

14. Flaxseed podi is ready. Taste test and add more salt if you want. Cool down completely and store in a glass jar in the refrigerator. Keeps good for 3 months but it is good to use within 2 weeks as the flax meal begins to oxidize. The color of your podi can vary depending on the color of the flaxseeds (golden or brown) and the quantity of red chilies. With brown seeds, it turns out brownish as seen below.

Start with 1 tablespoon a day and slowly you may increase to 2 tablespoons. This would be equivalent to ½ tbsp to 1 tbsp flax meal.

flaxseed podi recipe

Pro Tips

flax seeds podi recipe, spice powder
  • I prefer to grind the flaxseeds separately to a fine powder, while the rest to a slightly coarse texture like the traditional podi. It is best to consume flaxseeds in a fine powder form. If you want you may grind all the ingredients together but I don’t.
  • It is essential to roast each ingredient separately as the roasting time is different. If you toast all of them together, some of them will be burnt while the others may remain undercooked.
  • If you are using peanuts, make sure you don’t grind for too long else they begin to release oil and turn lumpy.
  • Also note – if using peanuts, you need to use roasted gram else your podi can turn lumpy. Roasted gram is going to absorb some of the oil from peanuts and keep the podi dry without becoming lumpy.
  • You can cut down the peanuts to ¼ cup if you want.

Related Recipes

Recipe Card

flax seeds podi recipe

Flaxseed Podi (Spiced Alsi Seeds Powder)

4.98 from 41 votes
This healthy and delicious flaxseed podi is a great condiment to spice up your meal. Serve it with any thing savory. This recipe is oil-free!
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings20 servings
AuthorSwasthi

Ingredients (US cup = 240ml )

  • ½ cup flaxseeds (golden or brown)
  • ¼ cup chana dal (or roasted gram, chutney dal)
  • ¼ cup urad dal (or 1 cup peanuts)
  • 3 large garlic cloves (sliced, discard any sprouts inside)
  • 7 to 8 dried red chilies (cut down for low heat or increase for more heat)
  • ¾ tablespoon cumin seeds
  • 4 to 5 sprigs curry leaves (use more or less to preference)
  • ½ teaspoon Sea salt (more to adjust)
  • Tamarind if you prefer (I don't use)


Instructions

How to Make Flaxseed Podi

  • On a medium to low heat, toast flaxseeds in a heavy bottom pan for 3 to 6 mins, as per your preference. (3 mins for light toast, 6 mins for complete toast, turn off when they splutter). Do not burn. Transfer to a tray to cool down.
  • Toast chana dal on a medium to low heat until golden and aromatic, remove to another plate.
  • Same way toast urad and transfer to the chana dal plate. Toast the broken red chilies until crispy. Transfer to the lentil plate.
  • Toast cumin seeds and garlic separately until the seeds turn aromatic and deep golden. Transfer them to cool.
  • Toast curry leaves until crispy. Cool all these. Add flaxseed to the grinder and make a fine powder. Remove to the plate.
  • Grind the rest of the ingredients except garlic, including salt to a fine powder. Add garlic and grind again, followed by flaxseed podi.
  • Grind briefly to mix well. Taste test and add more salt if you want. Serve flaxseed podi with anything savory – khichdi, stir fry, idli, upma, dosa etc


Notes

  1. This recipe makes 1¼ cup podi and the nutritional values are for 1 tbsp.
  2. I prefer to grind the flaxseeds separately to a fine powder, while the rest to a slightly coarse texture. It is best to consume flaxseeds in a fine powder form. If you want you may grind all the ingredients together.
  3. It is essential to roast each ingredient separately as the roasting time is different. If you toast all of them together, one of them will be burnt while the other will be undercooked.
  4. The color of your podi can vary depending on the color of the flaxseeds (golden or brown) and the quantity of red chilies. With brown seeds, it turns out brownish as seen the stepwise pictures.
  5. If you are using peanuts, make sure you don’t grind for too long else they begin to release oil and turn lumpy.
  6. Also note that if using peanuts, you need to use roasted gram else your podi can turn lumpy. Roasted gram is going to absorb some of the oil from peanuts and keep the podi dry without becoming lumpy.
  7. You can cut down the peanuts to ¼ cup if you want.

NUTRITION INFO (estimation only)

Nutrition Facts
Flaxseed Podi (Spiced Alsi Seeds Powder)
Amount Per Serving
Calories 48 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.2g1%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.4g
Sodium 62mg3%
Potassium 138mg4%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 1g1%
Protein 2g4%
Vitamin A 170IU3%
Vitamin C 31mg38%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

This recipe was first published in August 2014. It has been updated in March 2024 with new photos and clear instructions.

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Comments

Recipe Rating




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5 stars
Hey Swathi garu ,

Very nice recipes!
When I grinded, my podi became lumpy and it released oil.
What to do in that case

5 stars
Hello Mam,
Awesome recipes, have tried a couple of dishes, can you put the measurements in grams as well, it would be an added ease.

5 stars
can we take 1 Cup flax seeds and I Cup Groundnut, is this combination okay

Thank you for this yummy recipe. I’ve a doubt. Can we add only the flaxseeds powder in thalimpu for every curry? Thanks.

Hi Swasthi gaaru,
I am huge fan of your blog.
I love all of your recipes and I tried most of them. They came out really well…
Thank you,
Bindu

Madam, Instead of peanuts what can be added?

Brilliant recipe.. Tried it and came out beautifully

Hi Swasthi gaaru,
I am huge fan of your blog.
I love all of your recipes and I tried most of them. They came out really well…
Thank you,
Bindu

5 stars
Superb!

Some one gave me a big bottle of flax seed powder. Usually we roast the seeds and then grind them into powder. Can I roast the powder the same way with a little oil and then make podi?

5 stars
how long we can keep this flax seeds podi …..

5 stars
We make flax seed podi but will also use in the rotis next. Thanks for the tip

Flax seeds boiling is not a good option. It will turn totally sticky.

hi all Flax seed Gel can be used as hair conditioner u can search videos in youtube

5 stars
Hi Swasthi,
The flaxseeds you have shown are white in color the ones I bought are brown .Is it the same thing?
Looking forward to your reply
Thanks
June

5 stars
hey hi,

i prepared this podi, it came out well, thanks for the recipe,one issue is i have added more salt by mistake,its too salty now,let me know what to do in order to reduce the salt. thankyou.

5 stars
Healthy

VERY TASTY FLAX SEEDS PODI.THANKS

4 stars
Thanks for the tasty flaxseed podi recipe.. i was in search of some recipe where i can add flaxseed make my husband eat it without asking what is it.. 🙂

i want to know where we get flax seeds ,?and i want to know whether we can boil the flax seeds and make sundal and eat it?

Flax seeds boiling is not a good option. It will turn totally sticky.

5 stars
Thnx for the tastier option of flax seeds.

healthy and tasty podi