Dhuska Popular dish of Jharkhand

Dhuska 

 Dhuska is a popular dish from the state of Jharkhand, India. It is a deep-fried snack made from a fermented rice and lentil batter. Dhuska is typically round and flat, similar to a pancake or a puri, and has a crispy texture on the outside while remaining soft on the inside.

Dhuska is often served with aloo dum (spicy potato curry) or ghugni (spiced chickpeas) and can be enjoyed as a snack or as a part of a main meal. It is a popular street food in Jharkhand and is also prepared during festivals and special occasions.

Dhuska is known for its unique taste and texture, and it is a must-try dish for anyone visiting Jharkhand or looking to explore the culinary delights of Indian cuisine.

Ingredients:

For the batter:

• 1 cup rice
• 1/2 cup chana dal (split Bengal gram)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 inch ginger, grated
• 2-3 cloves of garlic, minced
• 1 teaspoon red chili powder
• Salt to taste
• Water for grinding

For deep frying:

• Oil

Recipes :

1. Soak the rice and chana dal together in water for about 4-5 hours or overnight.

2. Drain the soaked rice and chana dal and transfer them to a blender or a food processor.

3. Add cumin seeds, coriander seeds, ginger, garlic, red chili powder, and salt to the blender.

4. Grind the mixture to a coarse batter, adding water gradually as needed. The consistency should be similar to pancake batter.

5. Transfer the batter to a large bowl and cover it with a clean cloth. Allow it to ferment for at least 4-6 hours or overnight. Fermentation helps develop the flavor and texture of the dhuska.

6. Once the batter has fermented, heat oil in a deep frying pan or kadhai over medium heat.

7. Take a ladleful of the batter and drop it gently into the hot oil. You can make the dhuska either small or large, depending on your preference.

8. Fry the dhuska on medium heat until they turn golden brown and crispy on both sides. Flip them carefully to ensure even cooking.

9. Once the dhuska are cooked, remove them from the oil and drain excess oil by placing them on a kitchen towel.

10. Repeat the frying process with the remaining batter until all the dhuska are prepared.

For serving (optional):

• Aloo Dum (spicy potato curry)
• Ghugni (spiced chickpeas)