Bursting with health !
Whole wheat, broken up, she said, do you get it in Singapore ? Hmm, I do get the ‘dalia‘ I replied and she said, perfect. Though dalia is normally eaten at night because it is ‘light’, I would prefer that you had it in the morning because I believe it is better absorbed when taken for breakfast. So :
Dalia, soaked for a few hours or overnight, ground to a batter
couple of pods garlic, crushed
fresh green chili, to taste, chopped
curry leaves in slivers
a dose of hing or asephoetida
chopped coriander to garnish
- Mix everything except the coriander into the dalia batter.
- Heat a non-stick pan, add half a teaspoon of olive oil, pour in batter and make a savoury dalia pancake – brown lightly on both sides. It cooks faster if briefly covered with a lid, much like an omelet.
Garnish, and enjoy hot, either by itself or with a tomato-onion chutney.Dalia, as it is known in India, is also known as bulgur elsewhere in the world. Thanks, Ms Dalal. Picture borrowed from http://www.nandyala.org/mahanandi/?p=401