Dhuska
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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Dhuska is a traditional Jharkhand Snack recipe which is generally prepared during festivals. It is made using Rice and chana dal and some spices. This can be made for breakfast as a snack or even for lunch or dinner. They are generally deep fried but one can make it in the form of Pancakes. They are generally served with Ghugni or any gravy based dish.
- 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
-
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 10 minutes. 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.
Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.
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The dhuska looks awesome! I think I have got to try this out now, very soon. 🙂
This is new to me, an interesting way for a gluten free snack.
Isn’t this traditional dish from Jharkhand simply delicious? Love how made the pancakes too. Awesome share for the theme Renu.
Dhuska looks so inviting. Loved the way you shallow fried it. Always avoid deep fried stuff next time I will try your shallow fry version.
Such a delicious and easy recipe!
Just thge right snack for a rainy day….looks yumm
Dhuska seems to be a popular dish … I will try it out too.
I loved the fact that you tried both the traditional way of making the Dhuska as well as a low-oil dosa-type version. The latter appeals to me because I am not too much for deep-frying.
Hey Renu, glad you loved the ingredients and the dish has turned out to be amazing. A must try now for me, this recipe. Chana dal is such a wonderful ingredient and so many recipes from the state with the particular ingredient.
I love the fact that you have two versions with the same batter. I would love to try this.
Interesting to use Idli Rice instead of the regular Raw Rice! Happy to see the low oil version, which I must try!
The Duska does look delicious,but I would like to try out the low oil crepe type one first!
Loved the second method of using less oil to make Dhuska. A delightful treat for sure. Lovely share Renu !
Dhuska with ghugni looks prefect to finish a meal without any fuss, how delicious those dhuskas looks Renu. You just nailed them prefectly.. Love to munch some dhuskas rite now.