Dalia pancake

20 min cook time
10 min prep time
Main Dish
Preperation Time:
10 mins
Cooking Time:
20 mins


nutrition facts

Serving Size127 gCalories105
Calories from Fat23Total Fat2.5g 4%
Saturated Fat1.5g 8%Cholesterol8mg 3%
Sodium221mg 9%Potassium170mg 5%
Total Carbohydrates12.6g 4%Dietary Fiber1.8g 7%
Vitamin A5%Vitamin C26%

nutrition facts

Serving Size127 g
Calories from Fat23
Saturated Fat1.5g 8%
Sodium221mg 9%
Total Carbohydrates12.6g 4%
Vitamin A5%
Total Fat2.5g 4%
Cholesterol8mg 3%
Potassium170mg 5%
Dietary Fiber1.8g 7%
Vitamin C26%


  1. Soak the bulgur wheat/Dalia in hot water for about 15 minutes.Drain thoroughly and well using a strainer
  2. Combine the bulgur wheat, curd and ¼ cup of water and blend in a mixer until smooth.
  3. Transfer the blended mixture into a bowl,add chopped cabbage/carrot,onion,wheat flour ,besan to bind,garlic and green chilli paste,salt,coriander leaves and ¼ cup water.Mix well.The consistency of the batter should be thick like pancake batter.
  4. Heat a non-stick pan.Pour a ladle of batter and gently press to form a mini pancake.close the lid.cook on one side.flip it, cook on the other side until it turns  golden brown.Repeat this process with the rest of the batter
  5. Serve this with chutney.



Bulgur wheat pancake provides an adequate amount of protein, fiber,calcium and many other nutrients. This recipe is an inspired version of tarladalal recipe-Bulgur wheat pancake