Idli with Flaxseed Chutney
Idli with Alsi Chutney
South Indian steamed rice-lentil cakes with a protein-rich flaxseed chutney. Fermentation reduces phytates by 75%.
Prep
10 min
Cook
12 min
Total
22 min
Servings
4
Calories
195 kcal
Nutrition Per Serving
195
kcal
7g
Protein
32g
Carbs
4g
Fat
0g
Fiber
Calorie Breakdown
Ingredients
- 2 cups Idli batter(Idli ka Ghol)
- 2 tbsp Roasted flaxseed(Bhuni Alsi)
- 2 pieces Dry red chillies(Sukhi Lal Mirch)
- 2 cloves Garlic(Lahsun)
Method
- 1
Steam idlis for 10-12 minutes.
- 2
Dry roast flaxseed and red chillies.
- 3
Grind with garlic, onion, tomato, salt, and tamarind into a coarse chutney.
- 4
Serve hot idlis with the flaxseed chutney.
Health Benefits
- Fermentation reduces phytates by 75%
- Flaxseed chutney provides omega-3
- Lignans beneficial for PCOD
Ayurvedic Properties
Dosha Effect
Pitta (light, cooling)
Best Season
All seasons
Agni Effect
Light, easy to digest
Helpful For
Tip: Flaxseed chutney for PCOD: omega-3 and lignans. Lasts 4-5 days refrigerated.
Source: Two Sciences One Plate - Chapter 31
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