betel leaves dalia upma | తమలపాకు గోధుమరవ్వ ఉప్మా | पान का पत्ता दलिया उपमा | special desi recipes - Special Desi Recipes - Indian Recipes | Veg & Non-Veg Recipes | Detail Photo & Video Recipes

Latest Recipes

Special Desi Recipes - Indian Recipes | Veg & Non-Veg Recipes | Detail Photo & Video Recipes

Indian Veg & Non-Veg Recipes

Watch Latest Recipe And Subscribe Us

Post Top Ad

"People who love to eat
are always the best people"
- Julia Child

Post Top Ad

Today's Recipe
Has Two Choices
"Take It" Or "Leave It"

Friday, 7 August 2020

betel leaves dalia upma | తమలపాకు గోధుమరవ్వ ఉప్మా | पान का पत्ता दलिया उपमा | special desi recipes


betel leaves dalia upma

betel leaves dalia upma | తమలపాకు గోధుమరవ్వ ఉప్మా | पान का पत्ता दलिया उपमा | special desi recipes

Betel Leaves Dalia Upma- Healthy, tasty, and aromatic broken wheat rava upma with betel leaves. Betel leaves are called as tamalapaaku in Telugu / Paan Ka patha in Hindi/ vetrilai in Tamil. Usually, betel leaves are used in prayers and religious ceremonies. It is also be eaten in the form of "paan" which is very popular all over India. Paan is taken after the lunch/dinner, betel leaves coned with gulkand, coconut, cherry, and supari along with edible chuna.

betel leaves recipes

Betel leaves have many health benefits, it has full of Vitamins like Vitamin C, Thiamine, Niacin, Riboflavin, and carotene are great sources of calcium. It is an excellent instant relief from pain, an antiseptic, and a breath freshener. These leaves are used when suffering from cold, cough, and body pains.


We use to have more betel leaves at the time pf puja like varalakshmi vratam or Satyanarayana vratam. After the puja is done, the very next day we use the remaining betel leaves by making simple paan at home with dry coconut, fennel seeds, cardamom, clove, cashews, and raisin or we prepare betel leaves bajji, upma, or rasam. But here am sharing the upma recipe done with broken wheat rava to make the recipe more healthy. Here I used broken wheat rava instead of regular rava/bombay rava. While preparing itself it smells super, even the taste of the upma is super good. But the people with first time make face different taste and smell but, after having spoons will surely like the recipe.

In this recipe, I used betel leaves along with the fresh wet coconut to cut down some taste and smell of the leaves. Here I used peanuts if the one who doesn't like the peanuts can go with cashews.

Finally, I want to highlight some of my healthy recipes like,

Video Recipe Of Betel Leaves Dalia Upma


Ingredients:

  • Oil - 4 Tbsps.
  • Peanuts - 2 Tbsps.
  • Urad Dal - 1 Tbsp
  • Chana Dal - 1 Tbsp.
  • Mustard Seeds - 1 Tsp.
  • Cumin Seeds - 1 Tsp.
  • Dry Red Chillies - 4
  • Green Chillies - 3
  • Ginger - 1/2 Tbsp.
  • Curry Leaves
  • Onion - 1
  • Salt - As Required
  • Betel Leaves | Tamalapakulu - 13
  • Fresh Coconut - 1/2 Coconut Or 1/2 Cup.
  • Dalia - 1 Cup.
  • Water - 2 Cups.
  • Coriander Leaves

Preparation:

  • In a blender add fresh wet coconut and betel leaves and blend coarsely and keep aside.
  • In a pan add broken wheat Rava and roast till it changes color and aroma.
  • In a pan add oil.
  • When oil gets heated up add peanuts and roast well till the peanuts splutter.
  • When the peanuts splutter, add urad and chana dal and roast till it releases aroma.
  • Then add mustard seeds and cumin seeds, onions along with salt and mix well.
  • Saute well till the onions turn translucent.
  • Then add dry red chilies, green chilies, ginger, and curry leaves.
  • Mix well and saute till it releases aroma.
  • Then add blended coconut and betel leaves mixture.
  • Mix well and saute for about 30 seconds.
  • Then add water and adjust salt.
  • Bring the water to boil.
  • When the water gets to boil. add the roasted Dalia and mix well.
  • Close and cook for about 5 Minutes.
  • After 5 minutes, open and mix well.
  • Again close and cook for about 10 minutes or till the Dalia is cooked well.
  • Finally, add chopped betel leaves and coriander leaves and mix well.
  • Serve hot with mango pickle and along with curd raita and enjoy.
                            • tamalapaku upma

                            Preparation With Photo:

                            • In a blender add fresh wet coconut and betel leaves and blend coarsely and keep aside.
                            • In a pan add broken wheat Rava and roast till it changes color and aroma.
                            • In a pan add oil.
                            • When oil gets heated up add peanuts and roast well till the peanuts splutter.


                            • When the peanuts splutter, add urad and chana dal and roast till it releases aroma.
                            • Then add mustard seeds and cumin seeds, onions along with salt and mix well.



                            • Saute well till the onions turn translucent.

                            • Then add dry red chilies, green chilies, ginger, and curry leaves.
                            • Mix well and saute till it releases aroma.

                            • Then add blended coconut and betel leaves mixture.

                            • Mix well and saute for about 30 seconds.
                            • Then add water and adjust salt.
                            • Bring the water to boil.
                            • When the water gets to boil and add the roasted Dalia and mix well.


                            • Close and cook for about 5 Minutes.
                            • After 5 minutes, open and mix well.
                            • Again close and cook for about 10 minutes or till the Dalia is cooked well.

                            • Finally, add chopped betel leaves and coriander leaves and mix well.

                            • Serve hot with mango pickle and along with curd raita and enjoy.


                            betel leaves upma


                            No comments:

                            Post a Comment

                            Post Top Ad

                            A Recipe Has No Soul,
                            You As The Cook Must Bring SOUL
                            To The Recipe-Thomas Keller