Dhuska

Last Updated on November 16, 2018

This month our Secret Shhhhh Cooking Secretly group ventured out to explore the cuisine for the State of Jharkhand.  In this group we are paired against a fellow blogger who will give us two secret ingredients and we have to prepare a dish based on the theme. Once the dish is prepared we post the picture on the group and our blogger friends guess the ingredients. It’s fun to guess the ingredients and interesting to see the different variations of the same recipe. This month I was paired with Vidya Narayan who blogs at MasalaChilli. She has a wonderful collection of lip smacking healthy recipes. Do check her blog for some healthy ideas.

Coming back to Jharkhand, It is a state in eastern India which shares its border with the states of Bihar to the north, Uttar Pradesh to the northwest, Chattisgarh to the west, Odisha to the south and West Bengal to the east. Much of the Jharkhand state is still enclosed by forest. Forests sustain the population of Elephants and tigers. (Source Wikipedia).

Jharkhand Cuisine is similar to the cuisine style of nearby states but yet has many traditional dishes which are both vegetarian and non vegetarian. Common meals are often cooked in various styles such as curried, fried, boiled, steamed and roasted. However if you want to taste the real traditional food, such as Jharkhand tribal food, one needs a visit to the tribal village. (Source Wikipedia).

So coming back to our recipe, my friend Vidya Narayan gave me 2 secret ingredients, Chana Dal and Jeera and I try to make this most popular dish from the state of Jharkhand, Dhuska.  

I tried to search the net for an authentic recipe for this, but there we many variations, specially with respect to the ratio of Rice & Chana Dal. So on some thoughts I took the ratio of 2:1. Many recipes called for green peas to add in the batter, I skipped it as my family does not like it much. Typically this is fried but I used both the fried and the shallow fried method. We enjoyed this with Ghugni which is typically made with Dhuska. Ghugni is a curry made from Black Chickpeas and prepared using mustard oil and different masala’s. The unique taste of Ghugni along with the Dhuska made us crave for more.

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So here goes the Recipe:

INGREDIENTS

• 1 Cup Rice (I prefer Idli Rice)
• 1/2 Cup Split Bengal Gram (Chana Dal)
• 1 tbsp Chopped Coriander
• 1/4 tsp Turmeric (Haldi)
• 1/2 tbsp Cumin Seeds (Jeera)
• 1/4-1/2 tsp Asafoetida (Hing)
• 1 Inch Ginger
• Salt to taste
• Water as needed
• Oil for Deep/Shallow Frying

PREPARATION

• Wash and Soak the Rice and Dal separately for 4-5 hours in enough water.
• Drain all the water and grind the rice using some water. Do not use more water, use only as much required else the batter will become watery.
• Grind the Rice and Dal separately.

• Add Cumin Seeds, Ginger, Green chilli, Coriander and Chana Dal.
• Mix all together and let it rest for 5 minutes.
• Heat enough oil in pan or a kadhai(wok). Once the oil is hot, pour a ladful of batter in the oil. The Dhuska should puff up immediately like a puri.
• Pour the batter on high only for the Dhuska to puff up. Drop the batter in a flow, do not wait. Drop a tablespoon of batter at a time. Once the Dhuska puff’s up, cook on medium.

• When both the sides are golden brown remove it on an absorbent paper. Follow the same procedure with the remaining batter.
• Alternatively one can shallow fry it in a pan like a pancake. Heat a pan.
• Once hot, drizzle some oil and pour a ladful of batter on it and spread it lightly like a pancake.
• Cook on medium to slow until both the sides are golden brown.
• Serve the Dhuska’s with any gravy based dish.

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