Things You'll Need
Mortar and pestle or food processor
Blue poppy seeds, used primarily in European cuisine, and white poppy seeds, used in Indian, Middle Eastern and Asian cuisines, are similar in flavor and are produced by the poppy flower. Some pastry recipes, particularly those which are Eastern European and Jewish in origin, call for ground poppy seeds. Because poppy seeds are very hard, some people use a special poppy seed grinder, however it is possible to grind poppy seeds by softening them first.
Put the poppy seeds in the mixing bowl. Pour the water over the seeds until they are just covered.
Cover the bowl with the dish towel. Allow the poppy seeds and water to stand for one to three hours.
Grind the poppy seed mixture with a mortar and pestle or with a food processor.
Grind poppy seeds without soaking by lightly toasting them in the oven at 350 degrees before using the mortar and pestle or food processor.