Broken wheat is made by milling whole raw wheat coarsely. It is also known as bulgar wheat or daliya. Firstly hulled wheat is cleaned and husked. Later it is processed into small coarse pieces of wheat called broken wheat.
Daliya is rich in dietary fibers, iron, magnesium, protein, and several essential vitamins and minerals. Due to its high nutritional values, adding daliya to your diet is proved to be beneficial for your health.
Broken wheat has several culinary uses, it can be used in making several piquant and desserts. In this article, we will learn about seven authentic recipes made using broken wheat dailya.
DALIA UPMA:
INGREDIENTS:
1 Cup Dalia (broken wheat)
1 cup finely chopped onion
1/4 cup green peas (matar)
1/4 cup finely chopped carrot
1/4 cup finely chopped green beans
1 tablespoon peanut
1 tablespoon cashews, sliced
1 – 2 green chili, chopped
Salt to taste
1 teaspoon mustard seeds (rai)
1 teaspoon cumin seeds (jeera)
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
Juice of 1 lemon
2 tablespoon cooking oil
1.5 cup of water
INSTRUCTIONS:
Dry roast Daliya over low heat till it turns aromatic.
Now in a cooker add oil and add mustard seeds, jeera, peanuts, and cashews.
Now, add chopped onions and chilies till they turn golden brown.
Later add all the vegetables and saute all the vegetables.
Add the roasted daliya, salt, and water to the pan and cover with the lid.
Cook the daliya in the pressure cooker for up to three whistles.
Later remove the dailya add ghee and, garnish it with coriander.
Serve the Dalia upma with coconut chutney and sambar for an authentic taste.
DALIYA DHOKLA:
INGREDIENTS:
1 cup Daliya / broken wheat
1/2 cup semolina/ sooji
1 cup yogurt
2 green chilly/ finely chopped
1 Tsp grated ginger
4-5 curry leaves
1Tsp Sesame seeds
1Tsp Fennel seeds
1/4 Tsp Hing
1/2 Tsp turmeric powder/Haldi
salt to taste
1 tsp fruit salt
2 tsp oil for tempering
INSTRUCTIONS:
Roast the Daliya and Soak the broken wheat ( daliya) & durum wheat semolina (Sooji) in yogurt, add grated ginger, green chilly, and stir well.
Add 1/2 cup water if the batter is thick and adjust the consistency. Add salt to taste.
Heat 1/2 tsp oil in a pan. Add Turmeric and Asafetida to the mixer.
Before preparing the steamer and grease two steel plates or any molds of choice with oil.
Add the fruit salt to the Dhokla batter, mix well and instantly pour the batter into the prepared plates/molds.
Cover the stockpot and cook IT on medium heat for 15 -17 minutes.
Remove the Dhokla stand from the stockpot. Let it cool for a few minutes.
The next step is tempering. In a small pan, heat oil and add the mustard seeds and once they crackle, add sesame seeds, Fennel seeds, curry leaves, and green chilies and take it off the heat.
Drizzle the tempering over the dhokla. It tastes best with green chutney and sweet chutney.
LAPSI:
INGREDIENTS:
1/4 cup ghee
1/2 cup lapsi Dalia / cracked wheat*
1/2 cup grated/ roughly chopped good / jaggery
1.5 cups hot water
pinch of saffron strands
1/4 teaspoon cardamom powder
INSTRUCTIONS:
Heat the ghee in a non-stick pan on medium-low heat.
Once heated, add lapsi Dalia and sautee it for 2-3 minutes until it turns dark brown in color and nutty aroma.
Now lower the heat and add water, stirring continuously for 20 seconds.
Add saffron. Let lapsi cook for 5-10minutes until the water has evaporated and lapsi stats to leave the sides of the pan.
Now add jaggery, mix well until melted. Later add cardamom and cook for 2 -3minutes until dry.
Turn off the flame and add in some sliced nuts.
DALIA CHEELA:
INGREDIENTS:
1 cup Dalia (Cracked / Broken wheat)
1 cup Moong Dal (Green Gram Lentil)
1 small finely Chopped Onion
1 tbsp finely chopped Coriander
2 – 3 tbsp grated Carrot
1″ piece of ginger
1-2 Green chilies or to taste
Salt to taste
Ghee / Oil
INSTRUCTIONS:
Soak the Dalia and dal for 3 to 4 hrs.
Then drain the water and grind it in the blender with ginger and green chilies. It is important to remember to add water gradually such that the batter should be spreadable consistency neither too thick nor too thin.
Add chopped onions, carrot, fresh coriander, salt and, mix well.
Heat a frying pan on medium heat and put few drops of oil.
Add one ladle full of the batter and spread like dosa in a circular motion.
Let it cook for a few minutes and when it turns brown at the bottom, then flip and cook on the other side until brown.
Serve hot with green dhania chutney or red chili garlic chutney, or even sauce of your choice.
BROKEN WHEAT DOSA:
INGREDIENTS:
1 cup
Rava (Broken Wheat / Dalia) 1 Cup - 250ml
1 cup Wheat Flour
¼ Cup Rice flour
1 tsp Cumin Seeds
2 Green Chili Chopped
1 tsp Peppercorns
2 tbsp Curd (Plain Yogurt)
Few Curry Leaves
1 tsp Salt Adjust As Needed
¼ Cup Oil For Cooking Dosa
INSTRUCTIONS:
Take the broken wheat in a bowl. Add wheat flour and rice flour along with salt.
Add Curd, cumin seeds, chopped green chilies, peppercorns, and curry leaves.
Add water little by little and mix well so that no lumps are formed. Then add a cup of water to make the consistency of the batter thin like buttermilk. The batter should be very watery.
Rest the batter for about 20 mins. The resting makes the wheat and wheat Rava absorb all the water and, the batter will become thick.
So again, before making dosa, add more water and make the batter runny.
Heat a Tawa. Sprinkle little water to check if the Tawa is ready. Using a ladle pour the dosa batter into the Tawa. Don’t worry about the shape. Rava dosa is always in random shape.
Pour very little oil around the dosa and keep the flame low till the dosa is roasted completely on the downside of dosa and turns golden brown and crispy.
Gently remove the dosa from Tawa and place it on a plate.
LEFTOVER DALIYA AND RICE TIKKI:
INGREDIENTS:
1 cup Leftover Dalia
1 cup of Leftover rice
½ cup Semolina/sooji
1 onion chopped
2 green chilies chopped finely
1 tsp Ginger grated
¼ cup Coriander leaves chopped
½ tsp Red chili powder
½ tsp Cumin powder
1 tsp chat masala
Oil to fry
¼ cup All purpose flour/ maida
2 tbsp Cornflour
Bread crumbs
INSTRUCTIONS:
In a bowl, take leftover Dalia and rice. Mash them well with a potato masher.
Add chopped onion, green chilies, ginger, and all the spices. Mix well.
Distribute the dough into eight parts and shape into tikkis.
In a different bowl, take corn flour and all-purpose flour. Add a pinch of salt and mix well.
Toss the tikkis into this flour mixture and keep aside.
Add water to the leftover flour mixture to form a thin batter.
Dip tikkis into the batter and then coat it with the bread crumbs.
Fry in hot oil till golden brown.
Serve hot with some chutney or dip.
DALIA BARFI:
INGREDIENTS:
Wheat Daliya - 100 grams(1/2 cup)
Milk - 300 grams(1 1/2 cup)
Ghee - 100 grams (1/2 cup)
Mawa(dried milk) - 200 grams(1 cup)
Sugar - 200 grams (1 cup) powdered
Cashew nuts - 1o to 20
Chiraunji(charoli) - 1 tbsp
Elaichi(cardamom) - 6 to 7
INSTRUCTIONS:
Place Dalia on a plate and clean it.
Add 2 tsp Ghee in a frying pan and fry Daliya till it turns light brown.
Add Dalia in milk and boil.
Now add a 1 tbsp Ghee in the pan and fry Dalia some more, add one more tbsp Ghee then, fry Dalia till it turns pink in color.
Fry Mawa separately till it turns light pink. Now add sugar to it and fry till sugar melts.
Add fried Dalia, chopped cashew nuts, and Chironji to fried Mawa-sugar mixture, stir fry for 2-3 minutes.
Turn off the gas and add Elaichi powder to the mixture.
Grease a tray or plate with little ghee. Put the mixture on the plate and flattened it out evenly.
Barfi will be ready in 1 hour. Now cut the desired shapes of the Barfi with a knife.
Golden Bansi daliya and durum wheat semolina are highly nutritious and of the best quality. Their broken wheat formed from the hulled wheat is the perfect partner for your culinary art. It is the perfect match for your health and palate.
Comments