MRP Total ₹60.00/-
Product Discount ₹0.00/-
Sub Total ₹60.00/-


Any kind of grain that has been broken represents dalia and can be made from any grain like millet, wheat, rice. The most prominently used form of Dalia is of wheat. The outer cover of the grain is hardened by washing and drying or by roasting the grain which then is formed into dalia. Later, these grains are passed through a machine by breaking them down to varying degrees of fineness.

Madhvik Dalia is not only rich in nutrition but is also super delicious and can be cooked easily. Along with dalia you are consuming the whole grain as such which has the entire wheat kernel that helps in making it rich in nutrition. The germ, bran and endosperm included in this makes it highly beneficial and nutritious to your health.

Dalia helps in flushing out toxins as it is a laxative and an excellent source of fibre. Dalia helps in the prevention of constipation and maintenance of bowel movements. Conditions such as nausea, bloating, gas formation, and abdominal pain can be ease down just by a bowl of dalia as it stimulates the digestive system.

Cholesterol is regulated in our body by the high amount of fibre present in Dalia. The cholesterol particles are bonded with the soluble fibre content thus reducing the cholesterol level and not getting it to deposit in the body by flushing the bound particles out of the body.

Dalia is low in the glycemic index and consists of complex carbohydrates. Ranking of carbohydrates present in foods based on how they affect the blood sugar levels is done by the Glycemic index. A much healthier food than the packaged foods is dalia and thus is suitable for growing children.


Here is a healthy and delicious one-pot meal of savoury dalia khichdi made with mixed vegetables and broken wheat. This dish has a porridge-like consistency.

The vegetables usually in dalia Khichdi are carrots, peas, potatoes, onions, cauliflowers, french beans and tomatoes. For a punch, you can also add little capsicum. Peas and potatoes are often used in most vegetable dalia recipes. You can also add some mung lentils in this dalia khichdi. Add the mung lentils when you add the dalia.

Follow the steps below:

  • Chop all the veggies. Measure and keep all the ingredients ready for making dalia.
  • In a 3-litre pressure cooker, heat 1 tablespoon oil or ghee. Keep flame to medium-low and add 1 teaspoon of Madhvik’s cumin seeds in the hot oil and let them crackle.
  • Then add 1 medium-sized onion which has been chopped finely.
  • Saute till the onions become translucent.
  • Then add 1 inch finely chopped ginger and 1 to 2 finely chopped green chilies.
  • Saute for some seconds or till the raw aroma of ginger goes away on a low flame.
  • Add 1 medium-sized finely chopped tomato.
  • Saute for 1 minute.
  • Now add ½ cup of chopped potatoes, ½ cup of chopped carrots and ½ cup of green peas (fresh or frozen).
  • Saute for 2 minutes on low to medium-low flame. Keep stirring at intervals.
  • Meanwhile rinse 1 cup Madhvik’s dalia in water using a fine strainer.
  • Drain the water and keep the dalia aside. You can rinse the dalia before preparing but it hardly takes time to rinse and strain the water.
  • Add the rinsed Madhvik’s dalia to the veggies. Saute for 3 to 4 minutes on a low flame.
  • Add 4 cups of water and salt as required.
  • Stir well.
  • On medium flame, pressure cook for 10 to 12 whistles or till the dalia is cooked well.Timing depends upon the quality of the dalia. So it will vary.
  • If the dalia has not cooked completely, then add some more water and pressure cook for a few whistles more or cook without the lid till they are softened and you get a porridge- like consistency.
  • Once done, garnish vegetable dalia with coriander leaves and Serve Madhvik’s dalia hot or warm.