Flax Seeds Recipe using brown rice with video. An easy and healthy variety rice that can be packed for school or work lunches.
It is a good mix of healthy fats and fibre other than being vegan and gluten free. It is also a no onion-no garlic recipe.
Flax seeds are called as “Aazhi Vidhai” in Tamil and it is a very good laxative and rich in Omega-3 fatty acids.
This rice is prepared by making a spice powder using flax seeds, roasted peanuts and other spices. It is then added to a tempering and later mixed with rice.
The powder is enough to make 2 cups of flax seeds rice. I used only half of the powder and stored the other half in the fridge for later use.
I recently prepared this for Navratri Neivedhyam as it has no onion and garlic which makes it apt for fasting days.
Left over rice works best for this rice. If you have pre cooked rice, and made the spice powder ahead, then this rice takes less than 10 mins to rustle up.
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But if you have freshly cooked rice, like I used here, as it was for neivedhyam, then spread it on a plate and let it cool completely before adding it to the pan.
What is the shelf life of this powder?
You can make this spice powder in advance and then use it throughout the week.
Store the powder at room temperature, provided you use it within a week.
As flax seed powder tends to become rancid soon, if you wish to store it for longer period, transfer to an airtight container and store in the refrigerator.
How else can I use this powder?
I have shared a Sundal Podi recipe earlier, you can use this spice powder instead while making Sundal instead.
Likewise you can also use it as a final sprinkling while making stir fries or roasts using baby potato, brinjal, yam, arbi etc.,
Sprinkle it on Dosa to make podi dosa or Oothappam. You can also use it as idli milagai podi.
Use this powder while making Ammini Kozhukattai or while eating curd rice or over savoury oats porridge or khichdi.
Point to note while grinding:
Both flax seeds and peanuts give out oil while grinding. So DO NOT grind the powder in one go.
Use the pulse mode in the mixer grinder and pulse at regular intervals till the ingredients break and becomes coarse.
If you grind at one go, then the result will be an oily lump and not a powder.
- I used cold pressed coconut oil for flavour and it goes well with flax seeds.
- If you do not wish to use coconut oil, go for sesame oil or any vegetable oil.
- Adjust the red chillies based on your spice and heat preference.
- Instead of using brown or white rice, you can also use cooked quinoa or any variety of cooked millets.
- If you don’t wish to use roasted peanuts, use chana dal instead.
- Using tamarind is optional. But adding it gives the rice a tangy taste and prevents it from turning out bland and tasting like saw dust.
Some recipes using flax seeds from the blog,
Flax Seeds Rice Video Tutorial:
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Flax Seeds Rice Recipe Card with Video below:
Flax Seeds Rice
- Cooked Brown or white rice – 1 cup
For the powder:
- Flax seeds – 2 tbsp
- Roasted peanuts – 1 tbsp
- Whole dry red chillies – 2
- Kashmiri red chilli – 1
- Curry leaves – 4 to 5
- Black or white urad dal – 1 tsp
- Grated coconut – 2 tsp
- Tamarind – 1 small piece
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Chana dal – 1 tsp
- Dry red chillies – 1
- Curry leaf – 1 sprig
- Salt – to taste
- Coconut oil – 1 tbsp + 2 tsp
Make the powder:
- Heat a pan over medium flame and once it gets hot, add flax seeds & dry roast till it starts to pop. Transfer to a bowl.
- Add roasted peanuts and saute for few secs for it to become crisp. Transfer to the same bowl.
- Add black or white urad dal, dry red chillies, Kashmiri red chilli and saute till the dal changes colour & becomes fragrant. Transfer to the same bowl.
- By now the pan will be hot enough. Simmer the flame completely and add grated coconut, curry leaves and keep tossing frequently till it becomes dry and changes colour slightly. Transfer to the same bowl. If you have Kopra, you can skip this step and use as such.
- Add tamarind piece to the hot pan and switch off the stove. Keep tossing for the moisture to leave in the heat of the pan itself. It will be become almost crisp by the time the other ingredients in the bowl cool down.
- Transfer the roasted ingredients in the bowl and the tamarind piece to a mixer jar or coffee grinder and pulse at regular intervals instead of grinding at one go.
- The powder should be coarse in texture. Transfer to a bowl and let it cool. This can be stored as such in an air tight container and should be used within a week when stored at room temperature. If refrigerated, use within a fortnight to ensure the aroma remains the same.
Make flax seeds rice:
- Heat the same pan with 2 tbsp coconut oil. When it is hot, add mustard seeds and let it splutter.
- Add urad dal, chana dal, broken red chillies, curry leaf and saute till the dal gets roasted to golden brown in colour.
- Add required quantity or all of the ground flax seeds powder and mix it well with the oil. The oil will almost get absorbed by the powder added.
- Now add the cooked rice, salt to taste and mix well so that the powder gets combined well with rice. Make sure that there are no white patches of rice.
- Switch off the stove. Drizzle remaining 2 tsp coconut oil all over the rice and cover the pan with a lid and let it rest for 4 to 5 mins undisturbed.
- If serving immediately, mix once and serve with any side dish of your choice or with chips or vadams.
- If serving later, transfer to a serving bowl. Press and pack the rice tightly into the bowl. This will prevent the rice from drying out. Close the bowl with a tight fitting lid.