Flax seeds are among the world’s top 127 Health food items. It is the number one source of omega-3 fatty acids while also being rich in Lignans and fiber. The omega-3 essential fatty acids helps combat heart diseases, diabetes and menopause related problems. They are a very good source of dietary fiber,energy-producing vitamin B1 and free radical-scavenging manganese. The antioxidant and anti-inflammatory benefits of flaxseeds also make them a logical candidate for cancer prevention and migraines.
Here’s a fast to cook and good to eat recipe for a chutney powder. Eat smothered in gingelly oil with idlis and dosais, or smother on top of pan fried gluten free bread for a healthy breakfast/snack option
Urad dal – 1 1/2 cups
Chana dal – 1/2 cup
Flax seeds – 1/4 cup each
White Sesame seeds – 1/4 cup
Red chilies – 10 to 15
Asafoetida – 1 tsp
Powdered Jaggery – 2 Tbsp
Oil – 2 tsp
Salt – to taste
- Dry roast the flax seeds and sesame seeds in a skillet, on low flame until light golden brown. Seeds will start popping after 2 minutes. Transfer the seeds to a plate to cool.
- In the same skillet, add the oil, urad dal, chana dal and red chillies.
- Roast on a low flame until golden brown. Make sure to keep stirring while roasting. This will take about 8 to 10 minutes.
- Switch off the flame and add asafoetida and mix well.
- Let it cool completely.
- Add required salt and grind the cooled dal, sesame – flax seed mixture and jaggery into a coarse powder.
- Mix the powder well. Let it cool completely before storing in a dry, airtight container.
- Serve with Sesame oil (nallennai).
You can add a i1/4 cup of chia seeds for protein. It also helps in filling you up as it is a low GI food. You may eliminate jaggery if you are cutting down on sugar intake. I like to add some curry leaves dry roasted and powdered with the rest of the ingredients.