How to make Dalia Upma -SK Khazana -

Dalia or broken wheat is highly nutritious since it does not undergo refining

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Broken wheat,

Cuisine : South Indian

Course : Snacks and Starters

Dalia Upma -SK Khazana

Dalia Upma -SK Khazana Recipe Card


India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dalia Upma -SK Khazana Recipe

  • Broken wheat 1 cup

  • Ghee 1 1/2 tablespoons

  • Mustard seeds 1 teaspoon

  • Split skinless black gram (dhuli urad dal) 1 teaspoon

  • Ginger finely chopped 2 teaspoons

  • Asafoetida 1/4 teaspoon

  • Curry leaves 8-10

  • Onion medium, finely chopped 1

  • Tomato small, finely chopped 1

  • carrot small, peeled and cut into small cubes 1

  • Green peas 1/4 cup

  • Salt to taste

  • granulated sugar 1/2 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Fresh coriander sprigs for garnish


Step 1

Heat ½ tbsp ghee in a non-stick wok, add broken wheat and roast on medium heat for 5-6 minutes. Transfer on a plate and set aside.

Step 2

Heat remaining ghee in the same wok, add mustard seeds and let them splutter. Add split skinless black gram, ginger, asafoetida and curry leaves, mix and sauté for 1 minute let them splutter.

Step 3

Add onion and sauté till translucent. Add tomato, carrot, green peas, salt, sugar and coriander leaves, mix well and saute for 2-3 minutes.

Step 4

Add roasted broken wheat and mix well. Add 2½ cups hot water and mix well . Cover and cook on medium heat for 6-8 minutes or till moisture is absorbed.

Step 5

Take the wok off the heat. Transfer into a serving bowls, garnish with coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.