Dhuska

INDIA (Jharkhand)

Savory Fried Bread

SUBMITTED BY

Sukanya

Sukanya’s breakfast of choice is just up my alley. Dhuska is a popular and savory dish from the state of Jharkhand in India, loved for its crispy texture and flavorful taste. Made from a blend of rice and lentils, it’s often served as a snack or breakfast item, perfect for any occasion. The batter for Dhuska is made by grinding soaked rice and chana dal (split chickpeas) together, giving it a smooth and slightly grainy texture. Spices like cumin, turmeric, and chili powder are added to enhance its flavor, while the dough is deep-fried to golden perfection.

Dhuska is typically enjoyed with chutneys, pickles, or curry, making it a versatile dish that can be paired with a variety of sides. It’s often prepared during festivals or special gatherings and is loved for its crispy outer layer and soft, fluffy interior. The dish is not only delicious but also packed with protein, fiber, and essential nutrients, making it a healthy snack option.

Whether served for breakfast, brunch, or as an evening snack, Dhuska is a favorite among food enthusiasts across India. Its unique flavor profile, combined with its crispy texture, makes it a standout dish in Indian cuisine. Perfect for anyone craving a crunchy, savory treat, Dhuska is a must-try for lovers of traditional Indian foods.

Ingredients
  

  • 1 cup rice (not too glutinous)
  • ½ cup chana daal (split chickpeas)
  • 1 tsp urad daal (black gram)
  • 2 cloves garlic finely pressed
  • 1 tsp cumin seeds
  • ¼ tsp amchoor powder (mango powder)
  • 1 pinch hing (asafoetida)
  • 1-3 green chillies finely chopped, to taste
  • salt to taste
  • oil for frying
  • red and/or green chutney for serving

Instructions
 

  • Take a cup of rice and wash it once. Soak it in water for 4-5 hours.
  • Take half a cup of chana daal and a teaspoon of black gram. Combine them in the same bowl, wash them and soak them for 4-5 hours.
  • Once they are done soaking, drain out almost all of the water, leaving just a few teaspoons of water at the bottom. This will help in maintaining a paste-like consistency after grinding.
  • Grind the soaked rice and the soaked lentils separately. Once you have a paste like consistency of both, mix the two together.
  • Now add garlic, cumin seeds, amchoor, hing, chillies, and salt to taste in the rice-and-lentil mixture, combine well. You should have a batter that is not too thick. Add water if needed.
  • Take a karahi (a deep-bottomed pan ideal for deep frying) which is thick, so that the oil doesn’t heat too fast. (Steel karahi is a good option). Add refined oil (amount sufficient for deep frying) and heat it on medium flame.
  • Test if the oil is hot enough by putting a drop of batter in the oil. If it floats to the top, it is ready. Take a spoon or ladle which is not too deep, and use it to gently pour the batter in the oil. Let it cook on both sides till it turns to a light golden brown color. If done properly, it should puff up a little when fried.
  • Use a skimmer to fish out the dhuska, and let the oil drain in the karahi itself. Let the dhuska rest on some paper towels so that the excess oil is soaked off.
  • Enjoy the dhuska with chutney(s).
Course: Breakfast, Snack
Region: Asia
Diet: Gluten Free, Vegan, Vegetarian

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