Dhuska is a crispy, deep-fried delicacy made of rice and lentils that is typically eaten with a spicy stew called Ghugni, or chana dal (black chickpea). A fermented mixture of rice and lentils gives the batter its airy, fluffy texture. Popular for breakfast or as a snack, dhuska is ideal for dipping in ghugni.
Ingredients:
For the Dhuska batter:
- Basmati rice (soaked)
- Chana dal (soaked)
- Urad dal (soaked)
- Green chilies
- Ginger
- Cumin seeds
- Coriander powder
- Salt
- Asafoetida
- Cooking oil
For the filling (optional):
- Boiled potatoes
- Onions
- Tomatoes
- Ginger-garlic paste
- Spices (turmeric, red chili powder, cumin powder, coriander powder, garam masala)
- Cilantro
Instructions:
Making the Dhuska batter:
- Grind the soaked rice, dal, green chilies, ginger, and spices into a smooth batter.
- Adjust the consistency with water if needed.
- Let the batter ferment for at least 4-5 hours.
Preparing the filling (optional):
- Mash the boiled potatoes.
- Saute onions, tomatoes, and ginger-garlic paste in oil.
- Add spices and cook until fragrant.
- Mix the mashed potatoes with the cooked masala.
Frying the Dhuskas:
- Heat oil in a pan.
- Pour a ladleful of batter into the hot oil, spreading it slightly.
- Add a spoonful of filling in the center (optional).
- Fry until golden brown and crispy on both sides.
- Drain on paper towels.
Tips:
- For a lighter Dhuska, bake or pan-fry them instead of deep-frying.
- Experiment with different fillings like paneer, vegetables, or even minced meat.
- Serve Dhuskas hot with chutney, yogurt dip, or simply with a squeeze of lemon.
Conclusion:
The core of Dhuska as a tasty and simple dish.
Give this unusual Jharkhand specialty a try.