Dhuska is a traditional recipe from Jharkhand, the state that was carved out of Bihar in the year 2000 and shares its border with Bihar, Uttar Pradesh, Chhattisgarh, Odisha and West Bengal. The cuisine of Jharkhand has so much similarity with Odia cuisine because of it share it’s border and both the state use very minimal amount of spices in their cooking. Besides , Rice is a staple in their food and several dishes are prepared using rice as the main ingredient.
Dhuska is made using ground rice and lentil batter that is deep fried and is usually consumed for breakfast. This batter need no fermentation and all you need is to soak the rice and dal overnight and grind it for breakfast. For those like me who don’t want to deep fry these pooris , you can make these as utthapam using a flat tawa. The only difference you will notice is the crispiness which comes from the deep fried one. I had this for breakfast along with aloo tamatar ki sabzi. This recipe is adopted from here.
Ingredients for Dhuska
- 1 cup Rice , (soaked)
- ½ cup Chana Dal , (Soaked)
- ¼ cup Urad Dal , (Soaked)
- 4 nos Green Chilli – whole
- ½ inch Ginger , crushed
- 2 tbsp Coriander Leaves – chopped
- 1 tsp Cumin Seeds –
- A pinch of Asafoetida
- ¼ tsp Turmeric Powder
- Salt as per taste
- Oil – for frying
Let’s learn how to make Dhuska
- Wash and soak Chana Dal, Urad Dal and rice separately in the water for 4-5 hours or for overnight. In the morning , drain the water and add them in the grinder jar along with green chillies, ginger and grind them to a fine paste using limited water .
- Pour the batter in a bowl, add cumin seeds, 1 asafoetida, turmeric powder, salt, chopped coriander and mix well.
- Add water to make the batter into pouring consistency.
- If you are frying the Dhuska , then heat Oil to fry and beat the batter for 2 minutes. Add the batter using a spatula in the rightly heated oil. Flip and fry them till they appear golden brown from both the sides. Drain them out once they are fried and fry rest of the Dhuska likewise.
- Or else you can preheat a tawa and apply some oil and por a ladle full of batter in the tawa and sprinkle a tsp of oil around the edges and cover it and cook for 1 to 2 minutes on both sides like you make uttapams.
Comments are closed.