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flax seeds rice recipe

Flax Seeds Rice

Radhika
Healthy lunch box recipe with flax seeds, peanuts & made with brown rice that has no onion, garlic which makes it apt for fasting days. It is also vegan & gluten free.
Prep Time 5 mins
Cook Time 10 mins
Course Main
Cuisine Indian
Servings 2

Ingredients
  

  • 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

For tempering:

  • 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



Instructions
 

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.

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