Vegetable Dalia / Dalia Pulao / Dalia Upma / Lapsi Rava Pulao/ Lapsi Rava Upma

Vegetable Dalia / Dalia Pulao / Dalia Upma / Lapsi Rava Pulao/ Lapsi Rava Upma

Dalia/Lapsi Rava/Vegetable Dalia are whole wheat in rava form, it can be cooked into various dishes like kheer, upma/pulao. Its delicious and also nutritious as we can add many vegetables into the dish and being form whole wheat its healthy. Its fat and cholesterol free…😊 …..good news !

We can cook it pressure cooker or biryani style i.e. in an handi. Many people call it upma, many call it pulao. It can be either as it resembles both of them.

Preparation Time: 20 Mins | Cooking Time: 25 Mins | Total time: 45 Mins |

Resting Time: 20 mins | Serves: 4 to 5 People

Ingredients:

  • Dalia: 2 ½ cups
  • Corn: 1 cup
  • Green Chilli: 1 nos
  • Ginger: 1 inch (Grated)
  • Garlic: 2 to 3 (Finely Chopped)
  • Black Pepper: 1.4 tsp (Finely grinded in pestle)
  • Curry Leaves: 1 sprig
  • Chilli Powder: 1tsp
  • Coriander Powder: 1 tsp
  • Mustard: 1 tsp
  • Jeera: 1 tsp
  • Turmeric: ¼ tsp
  • Hing: pinch
  • Water as required (5 cups)

Method:

Handi Method:

  • Dry roast the Dalia till Dalia/Lapsi Rawa gives out a nice aroma. Steam corn and keep it aside.
  • Take a handi or vessel where we cook biryani normally.
  • Put oil and heat it, put mustard, jeera, curry leaves, garlic, ginger, green chillies, black pepper and corn. Fry for some time and add turmeric
  •  Now add the roasted dalia to the handi and mix it properly and fry it for some time.
  • Add the water, at the juncture adjust salt by tasting the water, and let it come to boil, reduce the heat a couple of points and then close the lid and leave it till the dalia is cooked.
  • One can see water completely evaporating and holes getting formed on the top. Switch of the heat and leave it to rest for at least for good 15 to 20 minutes.
  • Now one can fluff the dalia with fork and leave it for some time, this will ensure that dalia grains are separate and don’t become a lump.
  • One can serve the Vegetable Dalia with Raita or pickle as per choice.

Pressure Cooker Method:

  • Dry roast the Dalia till Dalia/Lapsi Rawa gives out a nice aroma. Steam corn and keep it aside.
  • Take a pressure cooker put oil and heat it, put mustard, jeera, curry leaves, garlic, ginger, green chillies, black pepper and corn. Fry for some time and add turmeric
  •  Now add the roasted dalia to the handi and mix it properly and fry it for some time.
  • Add the water, at the juncture adjust salt by tasting the water, and let it come to boil, and close the lid of the cooker and let it cook for three whistles under reduced heat and switch of the heat and leave it to rest for at least for good 15 to 20 minutes till the heat comes down and pressure reduces.
  • This gives the dalia mixture to cook under latent heat. Now one can fluff the dalia with fork and leave it for some time, this will ensure that dalia grains are separate and don’t become a lump.

One can serve the Vegetable Dalia with Raita or pickle as per choice.



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