|1 cup Rice|
|1/4 cup Black gram dal|
|1 Tbsp Bengal gram dal|
|1 tsp Cumin seeds|
|To taste Salt|
|For deep frying Oil|
Dhuska is the speciality from the state of Jharkhand. This is a rich breakfast of this state and is mostly paired with Ghugni.
Dhuska or Dhooska
This is also called as Dhooska. It is a fried dish. It is very rich and filling especially when it is eaten with ghugni . Take a bite into this dish and a pakka south Indian will know what it is prepared from. This is just like our own Idli but is completely fried. It tastes delicious when served with a tangy and spicy ghugni which is prepared from brown channa.
Mayuri who blogs at Mayuri’s-Jikoni suggested that I use rice and jeera as the two secret ingredients for the theme Jharkhand special for Shhh cooking secretly group and this Jharkhand special fit into the theme perfectly. I was a little skeptical to serve this as a breakfast to my family but they loved it. I loved it too.
MAKES 15 DHUSKA
Soak the dal and rice together for 6 hrs or overnight.
Grind it into a smooth paste with the required amount of water. The batter should not be very runny
Add salt and cumin seeds to it and mix well
Heat oil in a kadai. When sufficiently hot, pour a ladleful of batter into it carefully but in one swift motion. Let it fry in medium flame till it turns golden brown. Now flip it over and cook on the other side. Drain it on an absorbent paper
Serve hot with Ghugni
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