Flaxseed Molaga Podi

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This dish has been on my to do list for the longest, just after baguette, pretzel, malai kofta, kanjeevaram Idli….ok, I clearly have a very lengthy to do list. But this was one of the first dishes I made for this marathon primarily because my regular molaga podi was almost done. At home, the one jar I cannot afford to keep empty is the molaga podi because if there is an emergency and you had to grab your important stuff and run, the husband would pick our daughter and then the molaga podi and then some documents, cash and then probably check on me. Grr
So this time I mixed some flaxseeds with the lentils and red chillies and the flavour was amazing, not to mention the other health advantages of flaxseeds.

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I reworked my regular molaga podi recipe to include flaxseeds. If you are making this the first time, you need to keep in mind that different red chillies have different spicy quotients. So I suggest that you keep 2 tbsp of the ground res chillies aside and mix the balance with the lentils. If you find that the podi is not spicy enough, you can add the balance ground chilly powder else use it for dals and curries. I jave reduced the number of chillies from that recipe since I moved to Bangalore and found that the chillies are spicier here than what I got in Malaysia.

Protein – Flaxseeds, Bengal gram, Split black gram

Makes around 1 1/2 cups

WHAT WE NEED

Dried red chillies                  25

Bengal gram / chana dal      1/3 cup

Split black gram/ urad dal   1/3 cup

Flaxseeds                                 1/3 cup

White sesame seeds              1 tbsp

Oil                                             2 tsp

Salt

WHAT TO DO

  • Cut the stem from the dried red chillies
  • Heat a pan and dry roast the sesame seeds till they start popping
  • Set aside to cool
  • Heat the same pan and add 1/2 tsp oil
  • Add the red chillies and fry them for 2-3 minutes on low flame till it begins to get a darker colour
  • Ensure it does not turn black
  • Set aside to cool
  • In the same pan, add 1/2 tsp of oil and fry the Bengal gram till it starts turning golden brown
  • Set aside to cool
  • Repeat the same procedure for urad dal and flaxseeds separately
  • Transfer the chillies to a mixer and blend to a very coarse powder
  • Add the sesame seeds, lentils salt and flaxseeds and blend to a coarse powder
  • Enjoy with idli, dosa, etc!

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This is my post for the Mega Marathon under the theme ‘Protein Rich Dishes’.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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13 thoughts on “Flaxseed Molaga Podi

  1. hahahah…girl be happy that he waits to pick you too..hahah..this one sounds so fantastic..I always have our regular one stocked all time..plus we also make this flax seed one regularly for my parents..so good to have such healthy one handy!

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  2. I hardly make podis , I received my stock from my daughter and friends , so never thought on these lines , but definitely a great idea to incorporate flaxseed in podis . The podi must be so flavourful besides being healthy .

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  3. I prepared flax seed podi for my daughter and I was bit sceptical whether the flavour of the flax would throw her off. But fortunately she loved it so much and I am quite happy that I could include some goodness of flax seeds in her diet. I am so in love with your writing! Enjoyed it to the core..

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  4. I make it almost the same exact way ! and if my girls were to choose between mom and molagapudi, they wd choose the latter :-)) . I disguise paruppu podi with this flax seeds molgapudi to make a less spicy version for the little one and she loves it šŸ™‚

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  5. Pingback: Protein Rich Dishes Recap – Mega Marathon BM#80 | Bread Therapy

  6. Your husband seems to have thought thoroghly about the priorities: LOL. Nice twist to the regular molagapodi with flaxseeds. yes adding flaxseeds would definitely bring doen the spiciness.

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