DHUSKA l BREAKFAST RECIPES l SNACKS

Dhooska or Dhuska or Dushka is a popular deep fried snack eaten all over Jharkhand. The main ingredients of the dhooska are Rice, Chana dal, Urid daland sometimes boiled potatoes are also added to this savoury dish.  Some add the Green Peas. The bread is then deep fried. It is often served with any sauce or chutney or Aloo Tamatar Ki Sabji.  Dhuska is a Jharkand Street Food recipe.  This dish has got little similarity with the South Indian Adai recipe.  Link is attached.  It is a tasty dish which can be served anytime, I feel.

I prepared the Dhuska today along with Aloo Tamatar ki Sabji and it was awesome.  You can deep fry them or if you want to avoid oily foods, you may shallow fry them also.  But while shallow frying, add little bit soda or eno so that it puffs up while preparing on the tava.

Let us look at the recipe now:   

Dhuska along with Aloo Tamatar ki Sabji

Time taken: 4 Hours soaking  5-7 mts grinding 30 minutes cooking
Serves: 2

Ingredients:

1/2 Cup Idli Rice
1/4 Cup Bengal gram / Chana dal
4 Tsp Urid dal
2 Green Chilli
1 mall piece Ginger
1/2 Tsp Cumin Seeds 
1/4 Tsp Asafoetida
A pinch of Turmeric Powder
Salt
Oil 
1 Tbsp Chopped coriander leaves

Method:

Step 1

Wash and soak the Rice, Chana Dal, Urid dal separately for four hours.  Coarse grind them separately.  While grinding one of the dal, you can add the Green chilli, Ginger, Cumin seeds, Asafoetida,Salt.

Mix all the ingredients and add water to bring a Dosa/Idli batter consistency. 

Step 2

Heat oil in Kadai.  When the oil is hot, pour one small laddleful of batter in the boil and fry it on medium heat till both the sides are brown in colour.  After pouring the batter, it will rise on its own and will puff up. 

If you are using Tava for shallow frying them, add little  Soda or Eno so that it will puff up. Brush oil on tava, pour the batter drizzle some oil, cover and cook.  Flip it and cook the other side also.

How to serve:

Serve hot with Aloo Tamatar ki Sabji or Green Coriander Chutney.

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VARIATION:

NOTE:  Keep the batter for fermenting for 2 hours.  Grease a plate, pour the batter in it and steam cook.  Cool and cut into desired shape and can be tempered with mustard seeds, urid dal, curry leaves etc.