Palate pleasures: Magic of Dalia

This week we bring you three recipes of dalia, with a twist

Dalia (broken wheat) is one of those healthy ingredients that has been around since centuries, but it is only now that people are realising its health benefits.


Dalia soup (Chef Mahesh Boyapati, Soups n Salads)


  • 1/8 cup dalia
  • 1 finely chopped onion
  • 4 finely chopped garlic pods
  • 1 tsp fresh herbs like thyme/parsley
  • 1 carrot, finely diced into cubes
  • 1 celery stalk, cut into small pieces
  • 1 leek, finely diced
  • ½ cup cauliflower, cut into small pieces
  • 2 tomatoes, cut small (deseeded)
  • 10 spinach leaves cut into thin ribbons
  • 1 tsp tomato paste
  • 2 tsp olive oil
  • 4 cups vegetable stock
  • Salt and pepper to taste

Method: Heat olive oil in a saucepan over medium heat and add onion and garlic and cook until they become translucent. Add fresh herbs and sauté for a minute. Add carrots, celery, leeks, cauliflower and cook on low flame. Add dalia and sauté with the vegetables. Add tomato paste and cook for a minute. Add vegetable stock and bring to boil. Add chopped tomatoes. Season the soup with salt and pepper. Once the soup begins to boil, just before turning off the heat, add the spinach leaves.


Broken wheat risotto (Chef Daniele, Park Hyatt)


  • 50 gm broken wheat
  • 120 gm salmon steak
  • 30 gm green pea puree
  • 30 gm fresh peas
  • 15 gm butter
  • 15 ml extra virgin oil
  • 30 ml fish veloute (easily available)
  • 10 gm Parmesan cheese
  • 1 tsp chopped onion
  • Salt and pepper to taste
  • 150 ml fish stock
  • 3 gm pea sprouts

Method: Grill the salmon and finish off in the oven till cooked (180ºC). Marinate salmon steak with salt, pepper and oil. Take a small stock-pot, add butter and onion and broken wheat. Add half of the fish stock to the broken wheat and add the rest slowly till cooked. Adjust the seasoning and finish of with butter and parmesan cheese. Sauté the fresh peas and season it. Warm the fish veloute and using a hand blender, make a foam for garnish.Warm the pea puree and adjust seasoning. Arrange the broken wheat risotto on a plate and then place the salmon on top. Arrange the peas on top and spread the foam on it. Finally finish off with pea sprouts and extra virgin oil.


Chilli Daliya Uthappam (Chef Rajeev Nayan, The Park, Hyderabad)


  • 2 cups dalia
  • 2 cups water
  • 1 medium onion-chopped
  • 2 tsp cumin seeds
  • 1-inch piece ginger
  • 2 sprigs curry leaves
  • 2 dried red chillies
  • Salt to taste
  • Oil as required for cooking

For garnish

  • 1 medium onion sliced
  • 1 sprig of curry leaves
  • 1 tsp chilli flakes

Method: Soak the dalia in the water and keep aside for about 20 minutes. Add chopped onion, cumin seeds, ginger, curry leaves, dried red chilli and salt to the soaked dalia. Grind into a smooth paste. Do not use any additional water while grinding, the soaking water will be sufficient. You will get a thick and smooth batter.

Heat a dosa tawa on medium heat. Pour a small ladle of batter on to the pan. Let it spread to its natural consistency. Repeat twice. Place a slice of onion on each uthappam. Sprinkle with fried curry leaves and a little bit of chilli flakes. Drizzle a spoon of refined oil on the uthappam and around it. Let it cook for about a minute and then flip the uthappams. Cook the onion-side of the uthappam for a bit longer so that the onions caramelise. Serve the uthappams with coconut, tomato or ginger chutney and sambar. You can also make dosas with this batter.

— Compiled by Priyanka Praveen

( Source : deccan chronicle )
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