Daal paniye is a traditional meal of Alirajpur region which is preferred in both urban and rural areas. It is easily available in most restaurants and hotels.
- Dalpaaniye :- Dal is prepared using Tuvaar Dal, Chana Dal,Udad Dal (prepared by removing skin of split chickpeas), Mung dal. The pulses or lentils are cooked together after being soaked in water for a few hours. First, a small amount of vegetable oil is heated in a frying pan and then the seasoning rai-jeera (mustard and cumin seeds) is added into the hot oil. Then green chilli, garlic and some spices including hing, red chilli, haldi, coriander, ginger are added. There may be a sweet and sour version of dal in some regions. Finally, the boiled Daal is added and cooked.
Paniye are made by corn flour. corn is also used to make paniya, maize flour cakes, sandwiched between aakde ke patte, two leaves of the aak plant (calotropis gigantea) and roasted on an open fire of dried cowpat. When the Paniye becomes golden brown in colour, it is greased with ghee and is then served with dal, rava ladoo, rice, pudina chutney, kairi (raw mango) chutney, green salad with lots of onion, and fresh buttermilk (chass).
- Dal Kachori One of the most loved Indian snacks, Dal kachori is absolutely sensational. Kachoris are deep fried breads made with ground dal sauteed along with spices and filled into a cover of maida and baking powder. This is the most popular road side snack that you’ll find across any part of Alirajpur. Kachoris have a number of varieties, most popular ones being Khasta kachori and Dal kachori. Super crisp, flaky and utterly delicious, kachoris are the ultimate snack or mid day meal that you just won’t be able to resist!