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Dhuska

Dhuska is a traditional dish from Jharkhand. It is a common breakfast dish in the districts of Ranchi, Palamu, and Hazaribagh, particularlyin the rural & tribal belts of the region. It is deep-fried in oil andenjoyed with ghugni [black chickpea curry] or aloo gobhi ki subzi. It is traditionally a fermented preparation, but the recipe below requires only a resting period.
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Ingredients
  

  • 2 cups Rice
  • 1 cup chana dal or urad dal
  • 10 cloves of Garlic
  • 2 Green Chillis or to taste
  • Hing or Asafoetida
  • Salt to taste
  • 1 tsp Cumin Seeds
  • 1 ½ tsp Turmeric Powder
  • Mustard Oil for frying

Instructions
 

  • Soak 2 cup rice and 1 cup chana dal in water so that it is properly immersed in water for 1.5-2 hours.
  • Add 10-12 garlic cloves, 2 green chilies, 1/2 tsp asafoetida, soaked rice, and dal and grind it into a slightly thick consistency batter (similar to idli).
  • To the batter, add salt according to taste, 1 tsp cumin seeds, 1/2 tsp turmeric powder, and mix it well.
  • Keep it aside in a refrigerator for 15 minutes to rest.
  • Stir it well for 2 minutes after taking it out from the refrigerator.
  • Heat mustard oil (any oil/ ghee/ butter can be used but mustard oil gives the best result) in a kadhai for deep frying till it becomes properly hot.
  • To check add a little batter, if it is properly hot it will come to the top surface of the oil.
  • Use a ladle/kadchul to add round dhuska to the oil.
  • When it’s cooked on one side (turns a little golden brown), turn it and let it cook on the other side. (Help: Just the way puri is cooked)
  • Take it out when cooked on both sides
  • Serve it hot with some curry, pickle, or chutney.