The Dalia Dosa

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 :

godumadosaimagecopyrighted4

Dalia, soaked for a few hours or overnight, ground to a batter

chopped tomatoes

chopped onions

couple of pods garlic, crushed

fresh green chili, to taste, chopped

curry leaves in slivers

a dose of hing or asephoetida

salt

chopped coriander to garnish

  1. Mix everything except the coriander into the dalia batter.
  2. 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
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s