Here after a really really long time!!
Managing home, a kid, blogging and being active on Instagram, all at the same time is impossible. Mostly this space suffers, after a tiring day, I don’t feel like writing anything. No matter how hard I try, I fail to share recipes here. But anyway now that I am writing, I thought of sharing one of my most loved recipes i.e. daliya dosa.
Daliya, also known as broken wheat has become quite popular in the last few years. We started consuming daliya when I was pregnant (2016) because I had faced severe constipation issues and doctor had advised fibre rich diet. But somehow I just couldn’t eat anything made of daliya especially khichdi. So daliya dosa became a regular affair at home since then.
My son who is turning four in a few days, loves daliya khichdi way too much. And happily gobbles up this dosa too. This has been such a saviour especially in this pandemic when you are just too tired all the time, both physically and mentally.
You just need four ingredients to make daliya dosa. No rice has been used, it has just daliya and dal. It is really easy to make and this recipe is a hit with everyone who has tried it. I prepared this for my parents too when we visited them last month and now my mother makes this regularly. You can also find rice dal dosa idli batter and coconut chutney recipe on my blog.
Best part about daliya dosa is that it can be made without fermentation too. Though I prefer fermented batter (love the taste and texture that fermentation gives) but non fermented batter works just well for daliya dosa.
Let’s quickly have a look at the recipe. Don’t miss out on the notes below.
1.5 cups daliya/broken wheat
1/4 urad dal
1/4 cup chana dal
Salt to taste
Take daliya and dals in separate bowls. Wash daliya once and soak in enough water. Wash both urad and chana dal together a couple of times and soak in water. Soaking them for 5 to 6 hours is enough. Once soaked well, blend both the dals together in a mixer grinder and make a smooth paste. Next add daliya. Squeeze out water from daliya before blending. Add water only if needed. Daliya paste will not be smooth as dal and that’s perfectly okay.
Once both the pastes are ready, mix them together in a large pot. Use your hands to beat the batter, do it well. Once done, cover it and let the batter ferment overnight. Add salt just before making dosa. Adjust the batter consistency by adding water before making dosa. Use ghee to make dosas.
Keep the batter thick, thin batter doesn’t ferment well.
You can use only urad dal for this. Skip chana dal if not available.
Chana dal can also be replaced with arhar dal/yellow moong dal/green moong
Add salt just before making dosa.
Don’t ferment the batter for more than 8 hours.
You can use the same batter to make uttapam or chillas. Add grated carrots, chopped onions, green chillies and coriander leaves.
Feel free to drop any questions in the comments below.
And If you happen to try this simple recipe, then do share a picture with me. I would be happy to feature them on my social media handles. You can connect with me on Facebook or Instagram.
10 thoughts on “Daliya dosa”
How to store any leftover batter and how many days can it be kept fresh in the refrigerator?
You can store the batter for 2 to 3 days max.
Can we use roasted Dalia in this recipe
I have never tried roasted daliya so I am really not sure if that would work.
Great recipe !
Will the batter get spoiled if left at room temperature for fermentation ?
Thank you. Batter needs to be fermented at room temperature. Do not keep it outside for more than 6 to 8 hours (depending on the weather). During summers, batter is fermented within 6 hours. You can refrigerate after it is fermented.
Daliya also need to be soaked for 5 hrs ..
While making dosa .. if the batter is too thick and difficult to spread can or should we add water ..?
yes you need to add water before making dosa.