Indians love devouring different types of snacks, especially the ones that are deep fried. There is something about the aroma and texture of those crispy delights that make us fall for those snacks time and again. Whether it’s relishing samosas with an evening cup of chai or surprising the guests with delectable paneer pakodas, the crispy snacks are always there in every step of the way. What fascinates us the most is their versitality. You would find different types of snacks in different regions of India. Hence, there’s no way you can get bored of these delicacies. Here, we present you a mouthwatering snack from Jharkhand, known as dhuska.
About Jharkhand’s Popular Snack – Dhuska:
Dhuska is a popular deep-fried snack, prepared using a fermented batter made from a combination of rice and lentils, infused with aromatic masalas. This delectable snack is often relished with refreshing pudina chutney, though it can also be enjoyed with accompaniments such as aloo curry or yogurt, transforming it into a wholesome meal. If you go by the appearance, it looks much like the small kachoris. The irresistible combination of its crispy exterior and soft interior makes it hard to resist.
Can Dhuska Be Made Without Fermentation?
Yes, dhuska can be made without fermentation. In that case, the batter is used immediately, skipping the long fermentation process. While both variations of dhuska are delicious, opting for the non-fermented version may slightly alter its taste and texture.
Also Read: Paneer Popcorn, Paneer Pakoda And More: 5 Crispy Paneer Snacks You Must Try
What Type Of Lentil (Dal) Is Used To Make Dhuska?
Traditionally, dhuska is made using chana dal. However, if you don’t have chana dal at home, you can also experiment with other lentils like moong dal or urad dal. But remember, using different lentils may slightly alter the look of the dish.
Common Mistakes To Avoid While Making Dhuska:
Some common mistakes that people make while making dhuska include inadequate soaking, improper grinding, incorrect oil temperature, rushing the fermentation, and overcrowding the kadhai while deep-frying. This means, to make perfect dhuska, you need time, patience and a really hot oil.
Dhuska Recipe: How To Make Jharkhand-Style Dhuska
First, wash the rice, chana dal, and urad dal together and soak them in water for about a few hours. Drain the soaked rice and dal mixture and transfer to a food processor. Add cumin seeds and fennel seeds. Grind them into a smooth batter, adding a little water if needed.
Transfer the batter to a bowl and let it ferment for 4-6 hours. Now, heat some oil in a kadhai for frying. Take a ladleful of the batter and pour it into the oil, forming a small disc-like shape. Fry the dhuska on medium heat until golden brown and crispy on both sides.
Also Read: Rugda Mushroom Curry Recipe: A Traditional Mushroom Curry From Jharkhand
Once done, remove the fried dhuskas from the oil and drain them on a kitchen paper. Repeat the process with the remaining batter until all the dhuskas are fried. Serve hot and enjoy! For the complete recipe of dhuska, click here.
Try out this delicious recipe at home and impress your friends and family with your culinary skills. Don’t forget to let us know how you liked its taste in the comments section below!