Flaxseed Molagapodi | Flaxseed Spiced Lentil Powder | Flaxseed Idli Podi

Flaxseed Molagapodi | Flaxseed Spiced Lentil Powder

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.

Molagapudi (aka Molagapodi) or gun powder is a quintessential part of Tamilnadu cuisine - especially for breakfast. The classic Molagapudi is a coarsely ground spice powder made with a mixture of lentils, spices while some use a single lentil only - so many households, so many variations to the condiment. Whereas, my personal favourite Moringa Molagapudi incorporates moringa leaves.

Spice powders in South India (especially Andhra / Tamilnadu / Karnataka states) are of two types mainly :

one- which is used to mix with ghee or sesame oil and eaten with rice and / or South Indian Breakfasts (Idli / Dosa Or Uttapams) or even topping for vada pav like Maharashtrian Lasanachi Chutney

The second kind is used for cooking : Mom's signature Sambhar powder, Mysore Rasam powder, Methyada hittu (fenugreek spice powder), vangibhath powder or the family favourite Bombay Sandwich Masala

This Flaxseed Molagapudi | Flaxseed Spiced Lentil Powder belongs to the 1st category - we can have this with both rice as well as with Idli / dosa, mixed with sesame oil or ghee.

Other Spice powders to be mixed with rice / Idli-dosa include:

• Tamilnadu Poodu Podi (garlic spice powder)
• Andhra's spicy Kakarakaya podi (bittergourd / bittermelon spice powder)
• Tamilnadu style Karivepalai podi (Curry leaf powder)
• Flaxseeds Chutneypudi ( a tangier version of Molagapudi)
• Pudina Chutneypudi (mint flavoured tangy spice powder)
• Karnataka style Godhi Chutneypudi (chutneypudi made with wheat berries)
• Bangalore special Chutneypudi (need we say more? :-))
• Andhra style Kandi Podi / Paruppu Podi (dal powder)

What is Flaxseed Molagapodi | Flaxseed Spiced Lentil Powder?

Today’s dish - Flaxseed Molagapudi or flaxseed gun powder is a mixed lentil spice powder that we have come to like especially over the past few years and I was pleasantly surprised to see it hadn’t been documented on the blog. So, here’s to amending that ASAP 🙂

Benefits of using Flax seeds in everyday cooking:

1. 1 tablespoon Flax seeds contains 7% of recommended Magnesium, 1,500 mg of Omega 3 fatty acids and 1.3 grams protein
2. It is low in calories and high in omega 3 good fatty acids
3. Contains Lignans, which is said to prevent cancer
4. Rich in dietary fiber which helps in controlling Blood pressure and diabetes

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 accordingly. You can use Pandi or Guntur variety 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, atleast make sure they are 100% moisture free.

What other ways can you use Flaxseeds in cooking?

PS - Always, always keep the powder / seeds refrigerated and use quickly for it turns rancid very quickly

• Top the toasted flaxseeds on smoothie bowls, Upma, Poha, salads, yoghurt for breakfast
• Use flaxmeal ‘egg’ in baking as an excellent egg replacer
• Add to milkshakes
• Powder it and add to Chapati atta
• Dry roast and add to to a seed mix along with toasted melon / chia / pumpkin seeds or simply have a teaspoon or two for a snack break
• Add to Chivda (I usually add it to my Makhana Chivda) for an added crunch and nutrition

Tell me in the comments below, what other ways do you use seeds in your kitchen ?

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Let’s get to making this Flaxseed Molagapodi | Flaxseed Spiced Lentil Powder

Prep time - 5 mins, Roasting + Grinding time - 20 mins , Makes - 250 grams

Spice level - Medium Spicy ; Cuisine - Indian ; Course : Condiment / Spice Powder

What you need to make 

• ¼ cup Split black gram (Urad dal)
• ½ cup Bengal Gram (Channa dal)
• ¼ cup Flax seeds
• ⅛ cup Black Sesame seeds
• ⅛ cup White Sesame Seeds
• 1 tablespoon Oil (Sesame oil is preferred)
• 8 Dry Red chillies (Spicy variety)
• 6 Kashmiri Red chillies (whole)
• 1 sprig curry leaves (opt)
• 1 tablespoon Rock Salt
• 1 teaspoon Asafoetida powder (simply skip for GF)

How to make Flaxseed Molagapodi | Flaxseed Spiced Lentil Powder

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

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...