Dhuska Recipe: A Crispy Journey Through Jharkhand’s Flavors

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.

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