Laxmi Dalia (400 g) is cracked wheat — a wholesome, fiber-rich whole grain used extensively in South Asian cooking for a nutritious, hearty breakfast or light meal. Coarser than semolina (sooji), dalia cooks up into a satisfying, slightly textured porridge or upma.

Whole Grain Cracked Wheat for Nutritious South Asian Cooking

• 400 g of cracked wheat (dalia) — a wholesome whole grain staple
• High in fiber and protein compared to refined wheat products
• Versatile for dalia khichdi, dalia upma, and sweet dalia porridge
• Vegetarian and vegan-friendly

How to Use

For dalia khichdi: pressure cook dalia with dal, vegetables, and turmeric for a one-pot nutritious meal. For dalia upma: sauté with tempering of mustard seeds, curry leaves, and vegetables for a filling South Indian-style breakfast. For sweet dalia porridge: cook with milk and jaggery for a warming, nutritious morning bowl. Rinse and drain before cooking to remove any dust.

Frequently Asked Questions

What is the difference between dalia and sooji? Dalia (cracked wheat) is a whole grain with the bran intact, giving it a chewy texture and higher fiber content. Sooji (semolina) is made from the endosperm of durum wheat and is finer, whiter, and lower in fiber. Dalia is more nutritious but requires longer cooking.

Where can I buy it in Los Angeles? At Anora's Cash N Carry, 567 S Fairfax Ave, Los Angeles, CA 90036. EBT accepted.

Allergen note: Contains wheat. Not suitable for celiac or gluten-intolerant individuals.