Dhuska is a popular snack that holds a special place in Bihari cuisine. It is often enjoyed as a breakfast item or as an evening snack with tea. It has a unique texture—crispy on the outside and soft on the inside. The dish uses a fermented batter consisting of rice, chana dal (split Bengal gram), and spices. It is not only delicious but also easy to make, making it a favorite among food enthusiasts.
This recipe is a must-try for those who love street food. A tasty and popular street food from Jharkhand, Dhuska ghol or batter is prepared by grinding soaked basmati rice and chana dal.
It is a traditional recipe from Jharkhand. It is a festive recipe that is very easy to make. This recipe is good for breakfast and snacks. Traditionally it is made by adding peas to the batter. But if you want, you can also add other vegetables like carrots, capsicum, and onion.
Dhuska, also known as ‘Phulauri,’ is deeply rooted in the traditional cuisine of Jharkhand. It’s often prepared during festivals, weddings, and special occasions. This snack has a cultural significance, symbolizing celebrations and togetherness. The process of making Dhuska has been passed down through generations, making it an integral part of the local culinary heritage.
Ingredients :
- ½ cup chana dal
- ¼ cup urad dal
- ½ cup water or add as needed (for grinding batter)
- 3 Green Chillies, finely chopped
- ½ tsp turmeric powder
- ½ tsp Kashmiri lal mirch
- ¼ tsp ajwain
- ¼ tsp black pepper powder
- A pinch of hing
- Salt to taste
- to adjust batter consistency.
- Oil for frying (Mustard oil)
Instruction:
- In a mixing In a bowl, add rice, chana dal, and urad dal.
- Wash and Soak the rice and chana dal for 4 hours.
- After this time, wash them thoroughly and add soaked dal-rice with green chillis, garlic, and ½ cup water into the mixture jar.
- Grind it into a medium-thick and smooth paste.
- The batter should not be very thick nor too runny.
- In the batter, add salt, coriander leaves, onions, turmeric powder, and chili powder and mix it nicely.
- In the batter, add salt, coriander leaves, ajwain, turmeric powder, chili powder, a pinch of hing, and black pepper powder. Mix well.
- Add ½ cup of water and make the pouring consistency of the batter. (Add water as needed).
- Heat oil in a wok. It should not be too hot. Take a round spoon that we use for making dosa.
- Then heat oil in a pan, and add batter with round shaped ladle or spoon. Drop them one by one into the hot oil.
- Do not spread it. Note that the flame should be medium.
- Fry till it becomes properly fried and golden brown from both sides.
- Take it out and keep it in the kitchen towel to drain excess oil.
- Repeat the process with the remaining batter.
- Your dhuskas are ready!
Serving Suggestions
Serve it hot & steaming or Serve it with aloo chana sabzi.
You can Serve it hot with curd or aloo, peas, vegetables, or anything you prefer.
Serve it along with Aloo Sabzi and Dhaniya Pudina Chutney for lunch on the weekend.
Dhuska pairs exceptionally well with tangy tamarind chutney, spicy green chutney, or even a classic tomato ketchup. The contrast of the crispy exterior with the soft, flavorful interior makes for a delightful culinary experience.
Tips and variations
- Do not add too much water to the dhuska batter as it will destroy its texture.
- You can use refined oil for deep frying but for authentic taste mustard oil is used
- The ground batter should be smooth and slightly thick.
- fry dhuska on medium flame.
- Increase the amount of chopped green chilies as per your spice preference.
- You can serve dhuska with any gravy dish, aloo tamatar ki sabzi, or simply with a pickle.
FAQs
Q1: How do I fry Dhuska?
A: Heat oil in a deep pan or kadai over medium heat. Take a ladleful of the Dhuska batter and pour it gently into the hot oil, shaping it into a round or oval shape. Fry until both sides turn golden brown. Remove from the oil and drain on a paper towel to remove excess oil.
Q2: Can Dhuska be served with any accompaniments?
A: Yes, it is commonly served with tangy tamarind chutney, green chutney, or aloo dum (spicy potato curry). It can also be enjoyed with yogurt or any other chutney of your choice.
Q3: Can I store Dhuska?
A: It is best enjoyed fresh and crispy. However, you can store any leftover Dhuska in an airtight container once it cools down. Reheat in an oven or a toaster to regain some of the crispiness.
Q4: Can I make Dhuska in advance?
A: Yes, you can prepare the batter in advance and refrigerate it for a day or two. When you are ready to serve, heat oil and fry the Dhuska as directed.
Dhuska Recipe : A Traditional Delight from Bihar
This Dhuska recipe is a must-try for those who love street food. A tasty and popular street food from Jharkhand, Dhuska ghol or batter is prepared by grinding soaked basmati rice and chana dal.
Ingredients
- 2 cups basmati rice
- ½ cup chana dal
- ¼ cup urad dal
- ½ cup water or add as needed (for grinding batter)
- 3 Green Chillies, finely chopped
- 5 cloves garlic
- ½ tsp turmeric powder
- ½ tsp Kashmiri lal mirch
- ¼ tsp ajwain
- ¼ tsp black pepper powder
- A pinch of hing
- Salt to taste
- 1 handful of chopped coriander leaves
- 1/3 cup water
- to adjust batter consistency.
- Oil for frying (Mustard oil)
Instructions
- In a mixing In bowl, add rice, chana dal, and urad dal.
- Wash and Soak the rice and chana dal for 4 hours.
- After this time, wash them thoroughly and add soaked dal-rice with green chillis, garlic, and ½ cup water into the mixture jar.
- Grind it into a medium-thick and smooth paste.
- The batter should not be very thick nor too runny.
- In the batter, add salt, coriander leaves, onions, turmeric powder, and chilli powder and mix it nicely.
- In the batter, add salt, coriander leaves, ajwain, turmeric powder, chilli powder, a pinch of hing, and black pepper powder. Mix well.
- Add ½ cup of water and make the pouring consistency of the batter. (Add water as needed).
- Heat oil in a wok. It should not be too hot. Take a round spoon which we use for making dosa.
- Then heat oil in a pan, and add batter with round shaped ladle or spoon. Drop them one by one into the hot oil.
- Do not spread it. Note that the flame should be medium.
- Fry till it becomes properly fried and golden brown from both sides.
- Take it out and keep it in the kitchen towel to drain excess oil.
- Repeat the process with the remaining batter.
- Your dhuskas are ready!
Conclusion:
Dhuska is not just a snack; it’s a culinary journey through Jharkhand’s vibrant culture and traditions. Its crispy texture, combined with the aromatic flavors of cumin and asafoetida, is sure to tantalize your taste buds. This age-old recipe is a testament to the rich heritage of Indian cuisine.
Now, it’s your turn to embark on this culinary adventure and create your own batch of Dhuskas. Share the joy of this traditional snack with your loved ones, and savor the flavors of India.
Nutrition
| Calories | 226kcal |
| Fat | 8g |
| Sodium |
986mg
|
| Potassium |
617mg
|
| Carbohydrates | 19.68g |
| Protein | 19.72g |
| Vitamin A |
52mcg
|
| Vitamin C |
10.6mg
|
| Calcium | 62mg |
Also read:
follow us on instagram, facebook and youtube
