Dhuska is a popular deep-fried snack made using rice and chana dal from the state of Jharkhand, India. Today I am sharing this healthy, protein and carb balanced snack in three ways, i.e. fried, pancake and appe pan method. It is Vegan and gluten-free snack.
Incorporating dal and rice in any recipe makes it a complete meal. It has the essential carbs needed from rice and vegetarian proteins from dal or lentils. Kids and adults both need a balance of everything. So such breakfast, snacks or meals are my favourites.
Kids love bite-size pieces that they can grab and go. So this is a perfect healthy recipe for your active toddler or a kid. This also goes well as a healthy lunch for your kid’s tiffin or a perfect evening snack. We even enjoy it as a meal.
If you are a follower of my blog, you must be already knowing that I have a lot of recipes shared with both rice and dal. And all are healthy, i.e. either they would be steamed, or made in a pan cake form or simple everyday lunch meal presented in dal and rice form.
Few of the recipes which has dal, rice or either are –
All the recipes are healthy, and are kid and toddler friendly.
- Baked Handvo (Rice, Lentils & Vegetables Savory Gluten Free Snack)
- Brown Rice Chickpea Pulao
- Split Green Moong Dal Idli (Rice Free Idli)
- Horse Gram Idli (Rice Free Idli)
- Sprouted Moong Chila (Savory Pancake)
- Mixed Lentils and Beans Chila/Dosa/Pancake
- Moong Dal Crepes
- Protein Packed Chila Platter
- Whole Green Moong Dal (Pressure Cooker and Instant Pot Method)
- Dal Makhani (Indian Style Creamy Black Lentils)
- Masoor Dal | Brown Lentils | Kali Masoor ki Dal
- Leftover Dal Pancakes
- Kale Toor Dal (Pressure Cooker and Instant Pot Method)
Why did I explore this recipe
This recipe was earlier posted for our Shhhhh Cooking Secretly group, where we were exploring cuisines from the different States 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 at times.
In this challenge, my partner was Vidya Narayan who blogs at MasalaChilli. She has a wonderful collection of lip-smacking healthy recipes and especially South Indian. Do check her blog for some healthy ideas.
My 2 secret ingredients were, Chana Dal and Jeera and I try to make this most popular dish from the state of Jharkhand, Dhuska a bit healthier.
A little about Jharkhand
Jharkhand is a state in eastern India that 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).
Recipe process of Dhuska
While I was working on this recipe earlier, I searched for an authentic recipe. There were many variations, especially with respect to the ratio of Rice & Chana Dal. So I used 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.
As said earlier, this is typically fried. I used both the fried and the shallow fried method. I.e. I made the traditional way of frying, and the shallow fry method by making pancakes. We enjoyed this earlier 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. Though I do not have a ghugni recipe on my blog currently, you can try this with Kala Chana Amti (Black Chickpeas Curry) or simply with coconut coriander chutney as I have served in the appe pan version.
As the ingredients are healthy, and I was looking for a healthier bite-size version, I decided to make this in appe pan. For those who do not know, Appe pan is similar to the pan in which we make Danish Pancake. I use this cast iron and induction friendly Danish Pancake pan for making this Appe pan.
Cooking in Appe Pan definitely takes time, but the end result is worth it. The Dhuska needs to be cooked on slow to medium so that is evenly cooked all over. Cooking on slow to medium is essential or else it would be raw on the inside.
The appe pan version of Dhuska came out really nice. They were soft and porus from the inside with the perfect texture. My kids loved it and I have one more healthy recipe for them.
Variations to Dhuska
Apart from making it fried, in appe pan or making pancakes, one can add different veggies to this. It will add taste and texture and make it more healthy and appealing.
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Dhuska (Fried, Appe Pan, Pancake Method)
- 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/Greasing the appe pan
- Wash and Soak the Rice and Dal separately for 4-5 hours in enough water.
- Drain all the water and give a quick rinse again
- Grind the rice using some water. Do not use more water, use only as much as 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.
- 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.
Appe Pan method
- Heat the appe pan
- Once hot, grease it with oil
- Drop 1.5-2 tablespoon of batter in each mould. (It depends on the size of your appe pan mould)
- Cook it on slow to medium on the bottom
- After 2-3 mins drizzle a bit of oil on the sides.
- Once it starts leaving the edges, flip and cook on the other side.
- Cook until both the sides are golden brown.
- Fermenting is not essential, but one can ferment the batter too.
- Any type of vegetables can be added too.
This recipe was first published on 30-July-2018. Today 29-May-2021, I am updating the appe pan method. The recipe remains the same