Vegetable Dalia Idli | Veg Dalia Idli

 

Dalia or broken wheat or gehu fada is a aptly a superfood. It is unpolished grain, which helps the human body to get pure nutrients necessary for the body. It is included in Indian diets since ages. It is beneficial to human body for many reasons.

1.     Helps in weight loss
Dalia is known for its low calorie content. It is also a complete meal. It is full of fibre and protein required for daily intake.

2.     Cures constipation
Husk in dalia is attached to it, which helps to clean the intestine. Cleaned intestine is helpful in keeping stomach light and healthy.

3.     For healthy growth of children
Dalia is a good source of protein, which is responsible for the growth in children. Moreover, it also provides Vitamin B that is necessary for healthy growth. It can be cooked in milk to make porridge for children.

4.     Easy digestion
Dalia is a wonder food for reason. It gets digested easily because of high fibre. Thus, it is advisable to diabetic patients too.

Dalia can be found in almost all the households in India and yet it is disliked the most. This is because dalia is generally made into khichdi or sweet dish. Needless to say, khichdi is least preferred by majority of people. As a home cook, I always like to experiment with simple ingredients. Fortunately, I did the same with dalia. Earlier, I had share dalia chila recipe with you all. I you want to look into it you can click on this link Dalia Chila

Now, I wanted to share another tasty recipe with dalia i.e. Vegetable Dalia Idli. Idli is a south indian food, which is made with fermented batter. Following the same concept I made dalia batter. With the goodness of dalia I have combined vegetables to give it a crunch and add nutritional value to it. Lets dive into the details.

Preparation Time: 30 mins

Cooking time: 20-25 mins

Ingredients:

• Dalia - 2 cups
• Curd - 1 cup
• Water - 2 1/2 cup
• Onion - 1 big (chopped)
• Green chilies - 2 piece (finely chopped)
• Green capsicum - 1/2 cup (chopped)
• Carrot - 1/4 cup (chopped)
• Salt to taste
• Red chilli powder - 1/4 teaspoon
• Cumin Coriander powder - 1/4 teaspoon
• Garam masala - a pinch
• Black pepper powder - 1/4 teaspoon
• Eno (fruit salt) - 1 sachet
• Oil - 1 teaspoon (for tampering)
• Mustard seeds - 1/4 teaspoon
• Asafoetida - a pinch

Veg Dalia Idli

Method:

1. Firstly you need to roast dalia in a pan till aroma is released or the colour changes.
2. Transfer it into a bowl and let it cool completely.
3. Now grind it to make fine powder.
4. Transfer it into a large bowl, add curd. Curd should be whisked well before adding.
5. Then add water and mix it well.
6. It should be batter consistency.
7. Cover it and rest it for at least 20 minutes.
8. After 20 minutes you will see that water is completely absorbed by dalia.
9. Mix it again. Even if the batter is thick, do not add water at this stage.
10. First add all the vegetables and spices as vegetables also contains water. 
11. You can add vegetables of your choice.
12. Now mix everything well. It should be idli consistency.
13. Now transfer half batter into another bowl.
14. Add eno into it and mix it really well.
15. Eno should not be added in the batter if it is not to be steamed immediately.
16. Now add dalia batter into idli plates and steam it on high flame for 5-6 minutes.
17. Once steamed, take out the idli plates and let it cool down.
18. Idlis will puff up because of eno.
19. To make it more tastier, do tampering on idlis.
20. For this, in a small pan, add oil, mustard seeds and asafoetida.
21. Sprinkle it into idlis.
22. Serve it hot with chutney of your choice.