Organic Wheat Dalia

Wheat daliya is a crushed wheat grain that is a common ingredient in South Asian, North African, Middle Eastern, and Mediterranean cuisine. In India, Wheat Dalia or Gehu Daliya is used for cooking hearty breakfasts such as upma, oats, and porridge because it is considered a balanced, healthy, and filling option.

Wheat Daliya is called by many names like Fada in Gujarati, Gehu Daliya in Hindi, and Samba Rava in Tamil Nadu.

Organic Wheat Dalia is small, coarse, and brown in appearance. It has a mildly sweet and nutty flavor to it. Once cooked, it becomes chewier when compared to other grains. However, it is versatile and we can cook sweet and savory dishes using it.

Wheat Daliya is preferred for various reasons such as the fact that it is a whole wheat grain and is packed with other nutrients, vitamins, and minerals making it a perfectly healthy meal. Apart from this, Whole Wheat Dalia is also affordable and is accessible to people from all backgrounds.

Climate: To make Wheat Dalia, you need to first grow wheat. The ideal weather for the wheat crop to thrive and enter its reproductive stage is freezing winters. 

Soil: It requires fertile, loamy soil with an efficient drainage system. It can survive well in slightly acidic and neutral soils. 

Sowing: The seeds are sown either in autumn or early winter. They are planted 1 cm deep through broadcasting or using a seed drill.

Harvesting: Wheat takes about 180-250 days to fully grow. You know the crop is ready for harvesting once there is no green left and it is completely golden brown. 

Threshing: After harvesting, the grains are separated from the straw through threshing. 

Milling: This is where the wheat grains become broken wheat dalia or gehu daliya. The grains are crushed or broken into smaller pieces. It is done by using millstones or impact mills.

Organic Whole wheat daliya or broken wheat daliya should be stored in an airtight container and placed in a cool and dark place away from direct sunlight to prevent moisture from getting in.