Flax Seed Idli Podi | Side dish for Idli and Dosa

Flax Seed Idli Podi, a healthy and tasty idli podi made from the urad dal and flax seeds along with a few more Indian spices. It's so flavorful and tastes great with both idli and dosa varieties.

 

As a South Indian, i find it really hard to include flax seed in my diet regularly. But after giving this podi a try, it became a regular in my pantry.Unless you told, no one can find that it has flax seeds in it, so it's an easy way to include the flax seed in your diet.

Flax Seeds 

Flax Seeds are a great source of many vitamins and minerals. It's mainly known for its richest source of omega-3 fatty acids. Hence it's highly advisable by the nutritionist to include in your diet in any possible ways. 

Urad Dal 

In Indian Cuisine, Urad dal is one of the most common lentils used for centuries. It's rich in calcium and so good for your bones and teeth. Here in this recipe, I have used split black urad dal. But any type of urad dal is used in the recipes like whole or skinned or unskinned 

Garlic & Curry leaves 

In our home , we are so used to the flavors of garlic and curry leaves in all types of idli podi. Therefore I'm using the same in this recipe. But you can skip those if you don't prefer those flavors. 

But trust me, they give amazing flavors to the podi. Hence usually I make this type of spice mix(podis) the day after I buy the fresh curry leaves. Flavor is best when curry leaves are fresh.

Related : Paruppu podi / Dal powder for rice 

Red Chili 

Depends on your tolerance of spice level, you can add more or less of red chilies. Usually the spice level of the podi is a bit more when it's fresh. After a few days, the hotness would be more subtle. 

How to serve this podi

I would recommend serving this flax seed podi with sesame oil along with idli or dosai/ dosa varieties. It tastes good on its own or it can serve along with chutney and/or sambar for idli and dosai.

Related : Curry leaves podi for idli and dosa

Flax Seed Idli Podi

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 1 cup 
Recipe Category: Spice Mix | Recipe Cuisine: Indian
Idli Podi, Flax Seed Podi, Flax seed, Indian Spice Mix Flax Seed Idli Podi, a healthy and tasty idli podi made from the urad dal and flax seeds along with a few more Indian spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Urad dal - 1/2 cup

Red Chili - 18

Garlic - 6

Curry leaves - 2 sprigs

Flax Seed - 1/4 cup

Salt - to taste

Asafoetida Powder - 1/4 tsp

Procedure

First heat a pan and add the urad dal, roast till it's aromatic and slightly starts to change its color. Transfer into a plate.

Next add the garlic and curry leaves, roast till they curry leaves are crispy and then transfer into the plate.

Next add the red chilies, roast till it's crispy and then transfer into the plate.

Finally add the flax seeds roast till it's started to crackle and then switch off the flame and let it cool a bit.

Related: Ellu Podi / Sesame Seed Podi for idli and dosai

Transfer all the roasted ingredients into a mixie jar and grind into coarse mixture.

Then add the flax seed and grind into fine powder.

Finally add the salt and asafoetida powder and give a couple of pules.

Tasty and healthy flax seed podi is ready. Serve it with idli or dosa varieties.

Related : How to make idli and dosa with single batter

Notes:

• Grind into fine or super fine powder as per your liking. 
• Don't let it cool completely. Grind it when it's slightly warm, 
• Actually it's easy to make fine powder when it's warm.

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Curry leaves Powder | Karuveppilai Podi | Home made Spices

Karuveppilai podi, a delicious and aromatic spice powder made from curry leaves and dal. Curry leaves are good for our health and hair, having them regularly adds more benefit to our body and hair. Though i'm using curry leaves for all tempering in our cooking daily, out of habit from childhood, i do always pick those leaves and leave it aside while eating, many times just before putting the plates into the sink i had the realization that i haven't eaten a single curry leaves, every single one on the edge of the plate. It happens most of the time, seriously it's difficult to change the childhood habit, right?
This karuveppilai podi is one of my attempts to eat these leaves, usually we add a handful of curry leaves in the ellu podi/idli podi, here in this podi, instead of sesame seed, i have used lot & lots of curry leaves, the aroma from the curry leaves is so good and  make it even more delicious. Just like paruppu podi, you can have it with rice too. But I prefer to have it with idli and dosa, the combination is simply amazing.Now, let's go and check out the recipe.

Curry leaves Powder

Preparation Time : 10 mins | Cooking Time : 10 mins | Makes : 1/2 cup 
Recipe Category: Spice Powder | Recipe Cuisine: Indian
Curry leaves Podi, Idli Podi, Karuveppilai Podi,Side dish for idli, Idli Podi, Dosa Podi Karuveppilai podi, a delicious and aromatic spice powder made from curry leaves and dal.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Curry leaves - 1 cup(tightly packed)
Urad dal - 1/4 cup
Toor dal - 2 tbsp
Red chili - 3 to 4
Asafoetida powder - 1/4 tsp
Salt - to taste

Procedure

Heat the pan and add the curry leaves first, roast them till they are crispy . Once it became crispy, you can hear the sound while roasting. Remove from the flame and let it cool a bit.Next, in the same pan add the urad dal, toor dal and red chili and roast them till it became golden brown and aromatic. Remove from the flame and let it cool.First add the curry leaves in the mixie jar and pulse it couple of time, then add the dal mixture.Then add the asafoetida powder and salt and grind them into powder.Tada, Healthy Curry leaves podi is ready. You can serve this as side for idli or dosa. For more idli and dosa side dish, check out here . 

Notes:

• Be careful while roasting curry leaves, it easily get burned at the bottom.
• If you take curry leaves in your hands and crushed it, it should turned into bits,that how well it should be roasted and in the same time not burned.
• Curry leaves can be sun dried also for couple of days.
• Adjust the chili according to your taste. The given quantity have mild heat.
• I personally like the podi as bit coarse (not too fine) powder, but you can grind them into as fine as you like. 
  

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Urad Dal Laddo with Jaggery | Sunnundalu | Ulunthu Ladoo Recipe

Urad dal ladoo, a delicious and healthy ladoo made from the unskinned urad dal and jaggery. Ever since i knew about this ladoo through social media, i wanna try this at home because basically i love urad dal and its flavor, so i knew that this was my kind of ladoo. Finally today i give it a try and as expected it's so good with wonderful flavor and texture. Definitely it's gonna be a keeper recipe. 

After six months of moving here and there, finally we moved into a apartment last week here at Canada. Things are getting settled slowly and i will post regularly hereafter. And this is the first recipe that i have tried here for blog sake and want to make something sweet, that's the main reason for making this ladoo today. Glad that i tried, really it's awesome on every bite. So if you're looking for healthy ladoos, definitely this urad dal ladoo is one among them and it's ideal for growing kids too. 

Urad Dal Laddo with Jaggery

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 15 
Recipe Category: Sweet | Recipe Cuisine: Indian
Urad dal ladoo, urad dal jaggery ladoo, sunnundalu, ulunthu ladoo, diwali recipes,indian sweet Urad dal ladoo, a delicious and healthy ladoo made from the urad dal, jaggery and ghee.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Urad dal - 1 cup
Jaggery - 1/2 cup(heaped)
Rice - 1 tbsp
Ghee - 1/4 cup
Cardamom - 2

Procedure

Heat a pan and add the urad dal. Start roasting when it slightly changes its color, add the rice.

Roast till nice aroma comes from it and also it becomes golden brown. It may take 8-10 mins on medium flame.Remove from the flame and transfer to the bowl to avoid further browning.Let it cool down completely and then add the dal into the mixie jar. 

Next add the cardamom, grind into coarse powder and then add the jaggery.

Grind into fine powder and transfer into a vessel . Heat the ghee and add into the dal mixture.

Mix it well with your hands and make ladoos out of it.

That's it, Tasty & healthy Urad dal ladoos are ready.  

Related : How to make Rava Coconut Ladoo

For more sweet recipes, check out here

Related : How to make Besan Ladoo

Notes:

• Make sure to use the good quality jaggery, if the jaggery has any impurities then make a syrup with little amount of water, strain and use it. In that case, you may not need the mentioned amount of ghee or no ghee at all. That too tastes good.
• Dont grind the dal mixture into too fine,it makes the ladoo sticky while eating.
• Adding rice helps to avoid the sticky texture of the ladoo.
  

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Ulunthu Kozhukattai | Urad dal Modak | Salt Kozhukattai

Ulunthu Kozhukattai, a healthy savory steamed dumpling with urad dal & coconut mixture as stuffing inside. For vinayagar chathurthi, in our home, we usually make sweet mothagam/ kozhukattai along with chickpeas sundal as offerings to Lord Vinayagar and do the pooja. 

So this ulunthu kozhukattai was totally new to me until I tried on my own a year back. I got to know about this kozhukattai from the cooking show that was aired during the time of vinayagar chaturthi in one of tamil tv channel.Within few fews i tried this kozhukattai for first time as a evening snacks and we both really like it. Since then occasionally I make them as a snack or as breakfast along with some coconut chutney/kara chutney.  

As Vinayagar Chathurthi is nearing, this savory kozhukattai would make a nice addition to your regular kozhukattai list and also it's ideal for elders in the family who are on sweet diet.Now let's see how to make this healthy and delicious ulunthu kozhukattai.

For more kozhukattai and sundal recipe, check out the full ganesh chathurthi collection here .

Ulunthu Kozhukattai | Urad dal Modak

Preparation Time : 2 hrs | Cooking Time : 10 mins | Makes : 10 
Recipe Category: Snacks | Recipe Cuisine: Indian
Ulunthu Kozhukattai, Urad dal Modak, Salt Kozhukattai, Savory Modak, Modak recipe, Savory mothagam, Ganesh chathurthi recipe, Vinayagar Chathurthi recipe Ulunthu Kozhukattai, a healthy savory steamed dumpling with urad dal & coconut mixture as stuffing inside.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
For dough 
Rice flour - 1/2 cup
Sesame oil - 1/2 tsp
Salt - a pinch
Boiling water - little less of 1/2 cup
For Filling
Urad dal - 1/4 cup
Grated Coconut - 2 tbsp
Green chili - 2 
Turmeric powder - 1/4 tsp
Sesame oil - 1 tsp
Mustard - 1/4 tsp
Curry leaves - few
Salt - to taste

Procedure

Soak the urad for 2 hrs, drain the water and add into the mixie jar along with green chili and salt.

Grind them into coarse mixture. Heat the pan with oil, add mustard & curry leaves, let the mustard crackle, then add the coarse urad dal mixture.

Next add the turmeric powder and saute in the low flame for 3-4 mins, then add the grated coconut, mix it well. Switch off the flame and let it cool a bit.

In the mean time, take the rice flour in a bowl, add salt and oil, mix it well, then pour the boiling water and make a soft dough. Let it rest for 5 mins.

Then make equal sized balls and take a ball, grease your fingers with oil well and gently press it with your fingers around the edges and move towards the center, it will make a small bowl like the below image.

Take a spoonful of fillings and add into the center. Seal the edges and pinch it along the edges for some nice design.

Do the same for all the dough and filling,place it in the greased steamer basket.

Steam it for 8-10 mins in the medium flame. 

Tasty and healthy Ulunthu Kozhukattai is ready to serve.

Related : Kara Pidi Kozhukattai

Notes:

• Depends on the quality of rice flour, you may need more or less of water, so keep a little extra boiling water in hand.
• Use fine variety of rice flour or idiyappam flour.
• Grind the urad dal into coarse for better texture.
  

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Paruppu Podi | Dal Powder for rice | No onion No garlic recipe

Paruppu Podi, a spicy dal powder that goes well over steaming hot rice with a dollop of ghee. I had tasted paruppu podi few times at my friend's place during my college day and few other times in restaurants. Though i like it, i couldn't imagine eating the whole rice with just paruppu podi, i can only have few mouthful of rice with paruppu podi, that was my limit until i tried on my own.

And also we never had paruppu podi in our home while we grew up, hence i never attempt to try on own until ST told me that he like paruppu podi a lot. So i started to make paruppu podi at home for his sake and now even i like it so much over hot rice with the drizzle of ghee. I have tried many recipe for this paruppu podi, some with garlic, some with roasted chana dal and each own have its own taste & flavor, but the recipe that i'm sharing today is without garlic, still it's so flavorful and taste best with rice, sometimes i even like to have them with idly or dosa too. Without further delay let's check out the recipe, but if you want to know what i have prepared for past 3 days under "No onion No garlic" theme, here they are
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal
Day 3 - Dal Tadka

Paruppu Podi

Preparation Time : 5 mins | Cooking Time : 10 mins | Makes : 1/2 cup 
Recipe Category: Accompaniment | Recipe Cuisine: Indian

Ingredients
Toor Dal - 1/4 cup
Urad dal - 2 tbsp
Moong dal - 2 tbsp
Pepper corns - 1 tsp
Red chili - 5
Asafoetida powder - 1/4 tsp 
Salt to taste

Procedure

Measure & take all the ingredients, let start dry roasting the ingredients one by one. First heat the pan and add the toor dal, roast till it becomes golden brown.Transfer to the plate, next add the moong and roast till it also becomes golden brown, transfer it into plate.Add urad dal and roast till it becomes golden brown and transfer into same plate. Now add the red chili and roast till it becomes crispy.Transfer into plate and finally add the pepper corns, once it starts to pop, switch off the flame and add the asafoetida powder into the pan, give a quick stir in the pan and transfer all into the plate. Let it cool a bit.Transfer all into the mixie jar and then add the required salt and grind into fine powder.Tasty Paruppu Podi is ready.Store it in airtight container and have it as needed.

Notes:

• Roasting each dal separately helps to roast them evenly without burning.
• If you want very fine powder, sieve it once and grind the leftovers again until it becomes fine.
• Don't let the dal cool completely. Grind till it's warm,it helps to grind easily.
  

 

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