Heat a heavy bottomed pan on medium heat and dry roast sesame seeds until they begin to pop.

Remove onto a plate.

In the same pan dry roast flax seeds next until they begin to splutter. Remove onto the same plate.

Add few drops of peanut oil to the same pan followed by byadagi red chillies and pan roast until they begin to brown and fluff up. Do not let them smoke. switch off the stove.

When all of them have cooled down to room temperature, first grind the roasted red chillies to a powder in a mixer grinder. Then add both roasted seeds and salt to taste and pulse a few times while checking intermittently until you get a semi-fine powder. Try not to grind on full swing else the roasted seeds with lump up and tend to become paste. Check and adjust for salt.

Enjoy mixed with hot steaming rice and drizzle of homemade ghee or peanut/sesame oil.