Jharkhand cuisine

Dhuska 

By Kanchan Gupta

Dhuska is very famous savory dish in Jharkhand, Jharkhand is a land of forest and is popular for it's water fall and holy places. Jharkhandi have dhuska with green chutney, red chutney, aloo chana ki sabzi or aloo matar ki sabzi in breakfast or lunch. It is a deep fried or pancake dish the main ingredients are rice and daal.

Ingredients:-

• 1 cup rice soaked 

• 1/2 cup chana daal soaked

• 1/4 cup udad daal Soaked

• 1 inch ginger chopped

• 2 green chilies

• 1/2 tsp cumin seeds

• 1/4 tsp ajwain

• salt

• pinch of hing

• 1/8 tsp turmeric

• 2 tbsp chopped coriander

Method:-

Soak rice, urad daal, chana daal separately overnight or 4 to 5 hours.

Grind rice with 2 tbsp of water and make a fine paste and keep the paste in a large bowl, in the same mixer jar grind urad daal, chana daal, ginger, chilies along with 2 tbsp of water and make fine paste add this mixture in to the rice paste.

Mix well daal mixture and rice paste together, add cumin seeds, ajwain, hing, salt, turmeric and chopped coriander mix well add 3 tbsp water for making the batter semi liquid or like dosa batter then beat the batter with the help of hand beater for making the batter light and fluffy, it will help dhuska to puff up.

Heat oil in low medium flame, pour the batter in the center of the wok/pan, let dhuska come up after 1 to 2 minutes turn the dhuska upside down, fry them like puri, do the same for all dhuska.

Add 1/4 tsp baking soda into the dhuska batter mix the batter well.Grease pan with little oil, pour dhuska batter into the pan and cover the pan with the help of lid for 5 minutes, open the lid after 5 minutes drop off little oil on dhuska then turn them upside down again cover the pan and let them cook for 4 to 5 minutes on low flame. 

Serve dhuska with panchforan aloo matar ki sabzi (Recipe Here)

Note:-

• If you are making in pan you have to add little soda or Eno.

• When you are grinding rice and daal try to grind with very little water so you can compensate  the consistency after grinding.

• If you will grind rice and daal with lot of water your batter will get watery.

• If you do not want to fry the dhuska you can make in pan.

• My personal experience says that deep fried dhuska is better then  making in pan.

• Frying oil should not be too hot.

• Always fry dhuska on low flame.

Sensations