Connect with us

Indian Vegetarian Recipes

Dalia Recipe | Dalia Khichdi | Sweet Daliya

https://www.vegrecipesofindia.com/dalia-recipe/

Dalia or cracked wheat is a healthy ingredient that is often used in Indian homes. Dalia or Daliya is used in India for making many sweet as well as savory dishes. In this post, I am sharing 2 dalia recipes.
  • Dalia Khichdi – Savory version made with mix vegetables.
  • Sweet Dalia – Good for kids or those who like the sweet taste.

Both the recipes are easy, tasty and shared with step by step photos. You can make either of them as per your preference.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

About Dalia Khichdi

Here is a healthy and delicious one-pot meal of savory daliya khichdi made with mixed vegetables and broken wheat.

Basically Dalia is the Hindi term for broken cereals. However, broken wheat is generally called as dalia in North India.

Dalia is considered to be one of the simplest and healthy food, low in fat & cholesterol, high in iron & fiber, good in carbs. Often recommended to growing up kids or people recovering from illness.

Dalia is very easy to digest. In case your stomach is upset then dalia and moong dal khichdi are two recipes that are often recommended. Many of us must have memories of having dalia and khichdi when recovering from illness.

This dish has a porridge-like consistency. But some people make it slightly thick too. At home, we generally have dalia accompanied with yogurt but it can be had plain too. You can have this dish as a breakfast too.

The vegetables I usually add in dalia Khichdi are carrots, peas, potatoes, onions, cauliflowers, french beans and tomatoes. For a punch, you can also little capsicum also. Peas and potatoes are often used in most vegetable dalia recipes.

You can also add some mung lentils in this dalia khichdi. Add the mung lentils when you add the dalia. I make one pot meals like dalia, khichdi, veg pulao when I have less time to cook.

Some folks don’t like the bland taste of dalia as this is usually prepared for people recovering from sickness. Otherwise, if you plan to serve dalia to a healthy person then you can make the daliya recipe little spicy as well as flavorful.

How to make dalia recipe

1. Chop all the veggies. Measure and keep all the ingredients ready for making daliya.

2. In a 3-litre pressure cooker, heat 1 tablespoon oil or ghee. Keep flame to medium-low and add 1 teaspoon cumin seeds in the hot oil and let them crackle.

3. Then add 1 medium-sized onion which has been chopped finely.

4. Saute till the onions become translucent.

5. Then add 1 inch finely chopped ginger and 1 to 2 finely chopped green chilies.

6. Saute for some seconds or till the raw aroma of ginger goes away on a low flame.

7. Add 1 medium-sized finely chopped tomato.

8. Saute for 1 minute.

9. Now add ½ cup of chopped potatoes, ½ cup of chopped carrots and ½ cup of green peas (fresh or frozen).

10. Saute for 2 minutes on low to medium-low flame. Keep stirring at intervals.

11. Meanwhile rinse 1 cup dalia in water using a fine strainer.

12. Drain the water and keep the dalia aside. You can rinse the dalia before preparing but it hardly takes time to rinse and strain the water.

13. Add the rinsed dalia to the veggies. Saute for 3 to 4 minutes on a low flame.

14. Add 4 cups of water and salt as required.

15. Stir well.

Cooking dalia khichdi

16. On medium flame, pressure cook for 10 to 12 whistles or till the dalia is cooked well. Timing depends upon the quality of the dalia. So it will vary.

17. If the dalia has not cooked completely, then add some more water and pressure cook for a few whistles more or cook without the lid till they are softened and you get a porridge-like consistency.

18. Once done, garnish vegetable dalia with coriander leaves and Serve dalia hot or warm.

More Indian breakfast recipes

This recipe post is from the archives (July 2013) and has been republished and updated on 7th June 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Dalia Recipe (Daliya Khichdi)

Dalia or Daliya is a healthy Indian porridge made with broken wheat or cracked wheat.

Course:breakfasts,main course

Diet:vegetarian

Servings (change the number to scale):2 to 3

(1 CUP = 250 ML)

  • Heat oil or ghee in a 3-litre pressure cooker.
  • Keep the flame to medium-low. Splutter 1 teaspoon cumin first in the hot oil.
  • Add 1 chopped onion and saute till they become translucent on medium-low to medium flame.
  • Now add 1 inch finely chopped ginger and 1 to 2 finely chopped green chillies. On a low flame saute for some seconds or till the aroma of ginger goes away.
  • Add 1 finely chopped tomato and saute for 1 minute.
  • Now add ½ cup chopped potatoes, ½ cup chopped carrots and ½ cup of green peas (fresh or frozen). Saute for 2 minutes on low to medium-low flame. Keep stirring at intervals.
  • Rinse the dalia and add to the veggies. Stir for 3 to 4 minutes on a low flame.
  • Add 4 cups water and salt as required. Stir and pressure cook on medium flame for 10-12 whistles or till the dalia is cooked well. Timing will vary depending upon quality of dalia.
  • If the daliya has not cooked completely, then add some more water and pressure cook for a few whistles more or cook without the lid till they are softened and you get a porridge like consistency.
  • Garnish vegetable daliya with coriander leaves and serve hot or warm.
All our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

About Sweet Daliya Recipe

This sweet dalia is made with cracked wheat (broken wheat), milk, sugar and dry fruits. You can call also it a sweet porridge.

This sweet dalia or meetha dalia is liked by kids too. It is also like by those people who are more fond of the sweet version rather than the savory dalia.

I do add some dry fruits in sweet dalia, but it is entirely optional. You can also add the choice of your dry fruits.

The entire recipe has been made in a pressure cooker. Though you can also cook it in a pan.

Serve sweet dalia warm or at room temperature. Leftovers can be refrigerated and then served later.

How to make sweet daliya recipe

Pressure cooking dalia

1. Heat 1 tablespoon ghee in a 2 litre pressure cooker.

2. Keep flame to medium-low and add ½ cup dalia (cracked wheat, broken wheat).

3. Mix it with the ghee and on a low to medium-low flame. Then begin to roast it in ghee.

4. Stir continuously while roasting.

5. Roast for 3 to 4 minutes on a low to medium-low flame. The dalia will become aromatic and the color will change.

6. Then add 1.5 to 1.75 cups water. If using a large cooker, then add more water.

7. Stir and mix very well.

8. On a medium flame pressure cook for about 5 to 6 whistles or 5 to 6 minutes.

9. When the pressure settles down on its own, remove the lid and check if the dalia is cooked well. If not then add more water and pressure cook again.

Making sweet daliya

10. Add 1.5 cups milk to the cooked dalia.

11. Add ⅓ cup sugar or add as required.

12. Mix well and keep the cooker on a medium-low flame.

13. Let the mixture come to a simmer and gentle boil. Stir at times.

14. Simmer for 8 to 9 minutes. Do stir so that the milk does not stick to the bottom of the cooker. Check the taste and add more sugar if required. For a slightly thin sweet dalia, you can also add more milk. The consistency of this sweet dalia is like rice kheer. Do note that on cooling the dalia thickens. so add milk according to the consistency you want.

15. Add ½ teaspoon cardamom powder.

16. Add 1 tablespoon chopped almonds and 1 tablespoon chopped cashews.

17. Mix well and simmer daliya for a minute or two.

18. Serve daliya hot or warm.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Sweet Daliya Recipe

This sweet dalia is made with cracked wheat (broken wheat), milk, sugar and dry fruits.

Cuisine:north indian,punjabi

Diet:vegetarian

Servings (change the number to scale):4

(1 CUP = 250 ML)

pressure cooking daliya

  • Heat 1 tablespoon ghee in a 2 litre pressure cooker.
  • Keep flame to medium-low and add ½ cup dalia (cracked wheat or broken wheat).
  • Mix it with the ghee and on a low to medium-low flame, roast the dalia in ghee.
  • Stir continuously while roasting.
  • Roast for 3 to 4 minutes on a low to medium-low flame. The dalia will become aromatic and the color will change.
  • Then add 1.5 to 1.75 cups water. If using a large cooker, then add more water. Stir and mix very well.
  • On a medium flame pressure cook for about 5 to 6 whistles or 5 to 6 minutes.
  • When pressure settles down on its own, remove the lid and check if the dalia is cooked well. If not then add more water and pressure cook again.

making sweet daliya

  • Add 1.5 cups milk to the cooked dalia.
  • Add ⅓ cup sugar or add as required.
  • Mix well and keep the cooker on a medium-low flame.
  • Let the mixture come to a simmer and gentle boil. Stir at times.
  • Simmer for 8 to 9 minutes. Do stir so that the milk does not stick to the bottom of the cooker. Check the taste and add more sugar if required. For a slightly thin sweet dalia, you can also add more milk. The consistency of this sweet dalia is like rice kheer.
  • Add ½ teaspoon cardamom powder.
  • Add 1 tablespoon chopped almonds and 1 tablespoon chopped cashews.
  • Mix well and simmer Daliya for a minute or two.
  • Serve Daliya hot or warm.

Nutrition Facts

Sweet Daliya Recipe

Amount Per Serving

Calories 236 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 17mg6%

Sodium 44mg2%

Potassium 223mg6%

Carbohydrates 34g11%

Fiber 2g8%

Sugar 21g23%

Protein 6g12%

Vitamin A 250IU5%

Calcium 113mg11%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

Continue Reading
Advertisement

Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

Print

Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

Continue Reading

Trending