Flaxseed Masala powder is a super healthy and nutritious spice mix which is quick, simple and easy to prepare. It is Vegan Friendly, Gluten-free, with just a teaspoon of oil and rich in fibre and proteins. Crunchy and bursting with nutty flavor of flaxseeds and other spices used. This is a versatile chutney powder and can be used as a side or accompaniment with your breakfast, lunch or dinner. This simple yet delicious dry chutney powder can be sprinkled on buttered toast, yogurt, and all the savory dishes. This wonder spice can be used almost on anything and everything. This is a keeper recipe for all the health conscious, busy people and foodies!!
This recipe is an excellent way to include omega-rich flax seeds in your diet. A healthy side dish that can be served with our South Indian breakfasts like dosa, idli, any upma, sprinkle it on bread toast, pastas, poha upma, uggani, or with hot steamed rice, with a touch of little ghee.
Health Benefits of Flax Seeds
- Flax seeds are a rich source of the omega-3 fatty acids. Omega-3 fatty acids are proven to have heart health and brain health benefits and helps to increase good cholesterol (HDL) and to lower the bad cholesterol (LDL).
- Flax Seeds Are Rich in Dietary Fiber and rich in iron. Good for anemia problem and good for pregnant women.
- Flax seeds are the only option to get omega-3 acids for vegetarians. We need 1 gm of omega-3 fatty acids per day. Flax seeds have 15 gms of omega-3. So daily dose of 2 tsp of flax seeds is enough for us.
Whole or Ground Flaxseed Better?
Most nutrition experts recommend ground over whole flaxseed because the ground form is easier to digest. However, whole flaxseed may pass through your intestine undigested, which means you won’t get all the benefits. Refrigerate or freeze the ground flaxseed for longer shelf life.
How to use Flax Seed in your diet?
- You can mix the ground flax seeds into cereal, yogurt, oatmeal or smoothies or sprinkle them generously on top of salads.
- Try mixing ground flax seeds with chapati flour and make roti’s, chapati’s or parathas.
- You can also sprinkle on pastas, curries and stir fries.
- You can add to breakfast dishes like dosa, bread toast, oatmeal, upma, poha, breakfast bars, energy balls, etc.
- You can make flax seed laddoo or flax seed masala powder for easy consumption.
If you’ve tried this Flax Masala Powder recipe or any other recipe on Siri’s Food Lab, then don’t forget to rate, like and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
How to make Flaxseed Masala Powder
PREP TIME: 5 MINS
COOK TIME: 15 -20 MINS
TOTAL TIME: 20-25 MINS
CUISINE: SOUTH INDIAN
MAKES : 3 CUPS
- flax seeds – 1 cup
- peanuts – 1/4 cup
- sesame seeds – 2 tbsp
- chanadal and urad dal (bengal and black gram) – 2 tbsp
- coriander seeds – 2 tbsp
- cumin/jeera – 1 tsp
- fenugreek/methi seeds – 1/4 tsp
- peppercorns – 1 tsp
- red chillies – 20
- curry leaves – 1 cup
- dry coconut – 1/2 cup
- garlic – 12-15 cloves (optional, avoid if you don’t like it)
- tamarind – small ball sized
- Heat a pan and dry roast flax seeds on low flame until sputtering and crunchy. Keep them aside.
- In the same pan add peanuts and dry roast on low flame until you see brown spots on them. Transfer them onto a plate.
- Now dry roast sesame seeds until sputter and transfer to peanuts plate.
- Add 1 tsp oil and add chana dal, urad dal, coriander seeds, red chillies, methi seeds and peppercorns. Fry them until golden and transfer to the plate.
- Dry roast curry leaves, and dry coconut separately and transfer to the same plate.
- Dry roast garlics and tamarind. keep aside.
- Now grind flax seeds and keep it aside for later use.
- Blend all the spices from the plate to a smooth powder.
- Add garlic and tamarind. Blend again.
- Finally add flax seed powder and blend once more to combine all together.
- Store it in an air tight bottle or container. Shelf life is 1 month, few months if refrigerated.
- Serve with rice, idli, dosa, upma, yogurt, Uggani, poha upma, rice rava upma, wheat flour dosa, pumpkin idli.
- If you can handle raw garlic, you don’t have to roast, you can just add raw garlics while grinding the spices.
- Keep a little quantity of powder in a bottle for daily use. Keep refrigerated the rest to prevent coconut go rancid.
- Coconut is optional, but it enhances the taste.
- People who don’t eat garlic can avoid adding them.
- If you do not use tamarind, substitute with raw mango powder.
- You can increase or decrease spices to your interest.
Step by step photo instructions
- Heat a pan and dry roast 1 cup flax seeds on low flame until sputtering and crunchy. Keep them aside.
2. In the same pan add 1/4 cup peanuts and dry roast on low flame until you see brown spots on them. Transfer them onto a plate.
3. Now dry roast 2 tbsp sesame seeds until sputter and transfer to peanuts plate.
4. Add 1 tsp oil and add 2 tbsp chana dal, 2 tbsp urad dal, 2 tbsp coriander seeds, 20 red chillies, 1/4 tsp methi seeds and 1 tsp peppercorns. Fry them until golden and transfer to the plate.
5. Dry roast 1 cup curry leaves, and 1/2 cup dry coconut separately and transfer to the same plate.
6. Dry roast 12-15 garlics and small ball of tamarind. keep aside.
7. Now grind flax seeds and keep it aside for later use.
8. Blend all the spices from the plate to a smooth powder.
9. Add garlic and tamarind. Blend again.
10. Finally add flax seed powder and blend once more to combine all together.
11. Store it in an air tight bottle or container. Shelf life is 1 month, few months if refrigerated.
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