Dhuska is a traditional dish that originates from the state of Jharkhand in India. It is a crispy and delicious pancake made of rice and lentil batter, and it is usually served with spicy potato curry or chutney. However, there is much more to Dhuska than just a tasty dish; it is deeply rooted in the history and culture of the region, and it represents the resilience and creativity of the local people.
INGREDIENTS
- 1 cup rice flour
- 1/2 cup chana dal (split Bengal gram)
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp coriander seeds
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- Salt to taste
- Oil for deep frying
INSTRUCTIONS
- To soften the chana dal, soak it in water for at least two hours. This makes pulverising the food into a fine pulp simpler.
- To get a smooth paste out of the chana dal, use a grinder or a blender. While grinding, use very little water since the batter shouldn’t be too thin.
- Rice flour, powdered chana dal, cumin, fennel, coriander, turmeric, red chilli powder, and salt should all be combined in a separate mixing dish. Make careful to thoroughly incorporate all the components by mixing.
- Continuously whisk the mixture as you gradually add water. Depending on how thick or thin the batter is, different amounts of water may be needed. The batter shouldn’t be too thin, but it should be thin enough to pour.
- Oil in a deep frying pan should be heated once the batter is ready. Any oil with a high smoke point, including vegetable oil, canola oil, or peanut oil, may be used.
- A ladleful of the batter should be poured into the pan after the oil is heated enough. Spread the batter evenly into a circle using the back of the ladle.
- The Dhuska should be fried till golden brown on both sides over medium heat. To ensure that it is cooked evenly, flip it gently.
- When the Dhuska has finished cooking, take it out of the pan and lay it on some paper towels to soak up any extra oil.
- Once all of the Dhuskas have been cooked, repeat the procedure with the remaining batter.
- With your preferred chutney or sauce, serve hot.
Dhuska
The states of Jharkhand, Bihar, and West Bengal are particularly fond of the traditional Indian dish dhuska. It is a rice flour and lentil-based deep-fried delicacy. A filling and healthy breakfast snack, dhuska. Here are some tips for creating Dhuska at home, as well as benefits and drawbacks.
Ingredients
- 1 cup rice flour
- 1/2 cup chana dal (split Bengal gram)
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp coriander seeds
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- Salt to taste
- Oil for deep frying
Instructions
- To soften the chana dal, soak it in water for at least two hours. This makes pulverising the food into a fine pulp simpler.
- To get a smooth paste out of the chana dal, use a grinder or a blender. While grinding, use very little water since the batter shouldn't be too thin.
- Rice flour, powdered chana dal, cumin, fennel, coriander, turmeric, red chilli powder, and salt should all be combined in a separate mixing dish. Make careful to thoroughly incorporate all the components by mixing.
- Continuously whisk the mixture as you gradually add water. Depending on how thick or thin the batter is, different amounts of water may be needed. The batter shouldn't be too thin, but it should be thin enough to pour.
- Oil in a deep frying pan should be heated once the batter is ready. Any oil with a high smoke point, including vegetable oil, canola oil, or peanut oil, may be used.
- A ladleful of the batter should be poured into the pan after the oil is heated enough. Spread the batter evenly into a circle using the back of the ladle.
- The Dhuska should be fried till golden brown on both sides over medium heat. To ensure that it is cooked evenly, flip it gently.
- When the Dhuska has finished cooking, take it out of the pan and lay it on some paper towels to soak up any extra oil.
- Once all of the Dhuskas have been cooked, repeat the procedure with the remaining batter.
- With your preferred chutney or sauce, serve hot.
Video
Benefits of Dhuska:
A wholesome and nutrient-rich snack is dhuska. Here are a few of its advantages:
- A good source of protein is the chana dal used in Dhuska. It offers the essential amino acids needed for bodily repair and development.
- Dhuska is the best food for those who have digestive issues since it is simple to digest.
- Dhuska is a low-calorie snack that is excellent for those trying to reduce weight.
- The rice flour used to make Dhuska is an excellent source of calcium, which is important for strong bones.
- Dhuska gives folks who need an immediate energy boost rapid energy.
Cons of Dhuska:
- High in fat: Dhuska is oil-deep-fried, which increases its fat content. Dhuska overconsumption might cause weight gain and other health issues.
- High in salt: Dhuska also contains a lot of sodium, which can cause hypertension and other health issues.
- Gluten-containing rice flour, which is used to make dhuska, makes it inedible for those with celiac disease. As a result, those who are gluten intolerant or have celiac disease should avoid it.
Dhuska is an all-around delicious and reliable snack that you may create at home. Although it has many health benefits, it is also rich in fat and salt and is not suitable for those with celiac disease. Therefore, it should be taken in moderation as part of a good and healthy dietary regimen.
