Dhuska is a popular deep fried snack from the state of Jharkhand. The yummy snack is prepared especially during occasions and festivals. The people of Jharkhand believe that no festival is complete without preparing this yummy snack .
This is otherwise called as Dhooska or Dushka, the name varies from place to place. But preparation procedure is the same. Basically Dhuska is prepared by ground rice and lentil batter. Chopped onion, green chili, cumin and coriander are added to the batter to enhance the taste and flavor.
This is also a popular street food of Jharkhand. This usually is served with black chickpea (kala channa ghuguni) or dried green pea ghuguni. Though few people prefer it to have with spicy aloo curry or chutney. Dhuska can also be prepared without onion and garlic so that on fasting days people can have this without any guilt.
These fried panakes can be served as breakfast or as an evening snack. Those who don’t want to deep fry these beauties, they can pan fry or can make as utthapam using a flat tawa.
As republic day is on peak , instead of making tri colour dishes we Healthy Wellthy members thought to share some lost /popular recipes of India. I choose Dhuska from Jharkhand state. Jharkhand which means the land of forests.
The food cooked in Jharkhand is considered to be very light on the stomach and easy to digest. I love the recipes of Jharkhand because they use minimal amount of spices in their recipes. It is a state where people don’t generally relate to mouth-watering delicacies, but like all the other states it too has some staple and delicious treasure trove of recipes.
The cuisine of Jharkhand is not very different from its neighboring Bihar and Odisha. The recipes of Jharkhand are truly exquisite and they are poised with a distinct style of cooking which make them that extra special. A few of popular dishes are thekua, pittha, mitha gaja , litti chikha, aloo chokha, til ki burfi, dhuska , ghuguni etc. Dhuska is a savory snack and takes very little effort and a little time to prepare. This is something different for us and I am sure you ll prepare it again and again for your family and guests. Let’s go to the recipe now….
|Prep Time||6 hour|
|Cook Time||20 minutes|
- 3/4th Cup Rice
- 1/2 cup channa dal
- 2 tbsp urad dal
- 1 tsp cumin seeds
- 3 no Green chilis (finely sliced)
- 2-3 tbsp Chopped coriander leaves
- 1 medium sized Red onion
- 3-4 pods garlic
- 2″ piece ginger
- to taste salt
- a generous pinch of Hing
- 1/2 cup Dried yellow peas (soaked overnight)
- 1 medium onion
- 2 tsp ginger garlic paste
- 2 medium sized Tomatoes
- 1/4 tsp turmeric powder
- 2 tsp Chili powder
- 1/2 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- to taste salt
- oil for making gravy & deep frying
Dhuska : Wash and Soak rice and dale separately for 4-5 hours. Drain all the water from the dal and rice, then grind them separately using some water.
In a chutney jar take green chili, ginger and garlic and finely grind them. Mix all 3 batters prepared above to make a semi-thick batter.
Add turmeric , cumin, hing, chopped onion, coriander leaves and mix well . Rest for 10 minutes.
Heat enough oil in a frying pan/ kadhai. Pour a ladleful of batter in the center of the kadhai when oil is hot. The dhuska will puff up immediately, flip and fry the other side. When both the sides turn light golden brown in colour, remove from oil .
Keep the fried pancakes on a absorbent paper. Repeat the same procedure with rest of the batter.
To prepare ghuguni- wash and soak dried green peas overnight. In morning pressure cook them using 1 cup of water.
In a separate pan, heat mustard oil. When oil heats up, add chopped onion. Fry till the onion turns soft.
Add ginger garlic paste along with salt. Fry for a minute. Add grated tomatoes along with salt, turmeric, coriander powder, cumin powder and garam masala.
When spices leave oil, add cooked dried green peas along with water. Add salt to taste. Add ½ cup of water and let the gravy boil for 5-7 minutes.
Check the gravy and season according to taste. Add more water if required.
Your ghuguni is ready. Serve with onion rings and coriander leaves.