Dalia Powder

10 Jul

Senagapodem/ Pappula Podi/ Putnala pappu podi


Split Roasted Bengal gram/ Dalia 1 cup
Dried whole red chillies 2-4
Cumin seeds 1/2 tsp
Garlic Cloves 5
Salt to taste

Method of preparation:

Grind all the ingredients into fine powder using spice blender.
Adjust quantity of ingredients according to taste if desired.
Store tight and it stays fresh for months.
Serve dalia powder with rice and ghee.

Notes: This is mostly used as last minute spice powder for curries and chutneys.

9 Responses to “Dalia Powder”

  1. Asha July 10, 2007 at 9:02 am #

    Anusha,I just nade 3 masala powders and posted it at Aroma for Coffee’s MBP ! I would have made this too.Looks great.I make the same way and love it with little ghee and rice.

  2. Jyothi July 10, 2007 at 9:56 am #

    Hi Raji, this is my favourite spicy powder. I used to prepare this powder for all fry and dry curries. Just love it. Thanks for sharing your version.

  3. Tee July 10, 2007 at 12:07 pm #

    Hey, this looks delicious! I posted a chutney recipe made from dalia, yesterday which can be eaten with roti.
    will definitely try out your dalia powder. what kind of curries can you add it to?

  4. Dee July 10, 2007 at 8:16 pm #

    Great multipurpose podi!! I like to use it often when i need to cook in a jiffy!

  5. LALITHA July 11, 2007 at 1:45 am #

    the dalia refers to split wheat in hindi. the recipie is dalva powder, dalva means rosted bengal gram dal.

  6. anusharaji July 12, 2007 at 7:39 am #

    @asha 3 powders wow…can u send me the link?
    @jyothi my fav. too 😉 whats ur version?
    @tee i did see that chutney…..fresh.
    watch my next post for the use. vl add more eventually.
    @dee thats true…
    @lalitha i researched for the name before posting and everybody seemed to use it. y is it so? as u said dalia seems to be split wheat….vl be careful from now on. thx for letting me know 🙂

  7. asha January 13, 2011 at 5:58 am #

    dalia is such a versatile foodstuff, thanks for sharing these recipes with me, will try them specially the one on uttapam


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