Chia Seed Podi 🔥 An Ital Recipe 🌶️ A Condiment To Make Everything More Better-er

in Foodies Bee Hivelast month


This chia seed podi is the perfect seasoning to spruce up and Indian meal, but is great on salads, sandwiches, popcorn, and just about anything you put it on.

🥙 Podi Makes Everything More Better-er 🍚

     Podi is an Indian condiment often seen served alongside breakfast dishes like idli and dosa. Chutneys and pickles are the Indian condiments much more well-known outside of India, but don't let that deter you from giving podi a try.


     Podis add crunch, spice, and umami to meals that need a little boost. Most podis almost always contain toasted and powdered dal as the core ingredient, and things like dried chilies, tamarind, garlic, curry leaves, sesame seeds, peanuts, and other things may be added to give a podi its own special flavor.


     Chia seeds aren't a typical ingredient in podis, but I decided to give it a try, and the results were tasty indeed. I decided against toasting the chia seeds to preserve their nutritional value. Now let's get cookin'.

🔥 Chia Seed Podi Ingredients 🌶️



Main Ingredients

  • split channa dal | ½ cup
  • masoor dal optional | ½ cup
  • sesame seeds | ½ cup
  • chia seeds | ¼ cup
  • dried chilies | 10x
  • hing | ¼ tsp
  • curry leaves (optional) | 1x sprig
  • salt | 1 tsp
  • salt to taste

👨‍🍳 Toast, Repeat 🔥




     Lightly oil a wok or kadhai, and begin by toasting your masoor dal on a low flame while stirring and turning often. Do this until the dal is golden brown, and then remove from the wok. Re-oil the wok and repeat the process for the split channa.




Sorry I forgot to take a picture of me roasting the sesame seeds.

     Re-oil the wok and add the dried chilies, toast and turn on a low flame until fragrant, then add hing and continue roasting until the chilies are blistered. Re-oil the wok and toast the sesame seeds and curry leaves if you have any. Reserve all ingredients and keep separately.




     Begin by grinding the chia untoasted chia seeds until fine and remove. Next, add the sesame seeds and grind until fine, but be sure not to overgrind the sesame seeds because you can accidentally make sesame butter in a matter of seconds. Podi is supposed to be a coarse powder.




     Add the split channa, chilies, and salt to the grinder, and grind until fine, then remove. Lastly, add the masoor dal and grind until fine, then combine all powders. Enjoy with with rice, dosa, idli, vada, sandwiches, salads, and so much more, the possibilities are endless.


     This podi will stay crunchy and fresh for several weeks in a jar with a tight-fitting lid. It will keep even longer in refrigeration if you have the option.


     When my family and I have podi in the house, there's almost no meal that doesn't get served with a small dish of podi, so even though this jar looks big, it won't last very long in my house.


     I enjoy the dry powder just as much as I do serving it with a bit of sesame oil, which I feel helps bring out the flavors more. Either way, this an amazing and versatile condiment that can even be used as a seasoning.


     You really only need to taste a small spoonful after finishing this podi, and immediately your culinary creativity will start brewing.


     Thanks for stopping by, hope you enjoyed this post.


Monkey B

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I hadn't heard of Chia seeds before - but googling turned up the following BBC article, which says Chia seeds are a super-food, which should be available from health food shops:

Your blog has the most interesting recipes on Hive. Have you considered writing a travel-and-recipe book and self-publishing on amazon?

Chia seeds are full of health benefits. Also, flax seeds are another non-traditional podi ingredient that are healthy and work well. Once upon a time I wanted to publish an e-book, but our current living situation doesn't grant us much free time.

Once back in Cambodia, I think our creative freedom will blossom again, and I hope to publish an e-cookbook. Thanks for your kind words.

Oh, this has to be one of the most unique recipes that I have seen in the community. I will surely try this one out.

Podis are delicious, and my favorite is with roasted peanuts, tamarind, and curry leaves. Unfortunately I have none of these ingredients at the moment, the economic crisis here has made the food chain crash.

the economic crisis here has made the food chain crash.

I am sad to hear this, praying for the fast economic recovery of Suriname.

I also love spices, peppers) I like a little spicy food)

This is a nice way to spice up any meal, but also easy to overdo it if you add too much.

you have shared the recipe and how to make a delicious seasoning, great job, I think I want to taste it, thank you.

It is very simple and easy to make at home. I recommend you try it to add some spice, crunch, and smoky flavor to your food. Thanks my friend.

Never made podi with chia before, will give it a try. Your podi is pretty authentic except that we use a lot of black gram dhal in it along with the others.
A bit of hing asoefetida bring out the flavor big time.

Sad, but the only available dal here is split channa, even the masoor dal I had to pay big $$$ at an international supermarket. Even curry leaves are nearly impossible to find, along with tons of other ingredients. Suriname is a difficult country to cook food that's not local. We once without tamarind for 5 months here, so needless to say we have to make lots of substitutions when cooking here.

Chia seeds worked well, although I think it wouldn't be smart to include a large amount or things could end up getting sticky.

That is sad indeed.
Hmm.. I was wondering if not roasting chia would make the podi sticky, thanks for answering that.
A healthier version of podi I guess.
Podi is actually a Tamil word for powder, or ground into find powder.
Just thought I'll add that here for anyone who wonders what that is.

I always assumed the English word powder was somehow distantly related to the word "podi," but I never bothered to research it. Now it's confirmed, thanks teacher. I've always thought the Cambodian word for violence, "hungsaa," is related to the Indian word "ahimsa", meaning non-violence, but I've never confirmed it.

I love learning things like this about languages.

LOL I am no teacher, just wanted to share what that word meant so people don't wonder what this condiment is all about.
We have a lot of languages here in India so we learn by relating them like you did here.

Funny, I am actually thinking of selling several different podis as tabletop seasonings in the USA. I'll likely be there for 3 months, so it could be an easy way to earn some side money. But your point makes me realize I'll have to rename it for the American customer, and I can't think of anything better than "gunpowder."

Americans love their guns, so why not put gunpowder on their bland food to give it a bang 🔫?

Gun powder is what we call the podi which we use as an accompaniment to rice with Ghee.
Its called Gunpowder because it is explosive in terms of heat.
The amount of red chilies we use in that mix is smelled to be believed .. that happens when you open the lid of your blender and you go into a torrent of sneezes.

Sorry I seem to be having some issue with commenting today Urrgh.

I am well acquainted with this, I always have to remind my daughters to step away from the grinder 🌶️💣👃!!!

Let me taste that Me. Chef! 😊 That looks yummy! But, I am not sure if I will handle the spicy taste. 😊

Uh-oh, better take a small spoonful then. But good thing is, if you make it yourself, you can put a few less chilies in it to make a more mild seasoning. Thanks for stopping by chef.

I've never heard of that spice in my country, it looks really good when combined with cucumber or young pineapple, I'll be waiting for the next episode from you @justinparke

Pineapple would probably be lovely with it, spicy, salty, sweet, and sour! Thanks for stopping by.

It’s delicious with everything! Thank you for made it for us.

You're welcome, this is always a nice condiment to have, plus we need to eat up everything before leaving Suriname.

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