Dhuska
Among many fritters, this is my family’s new favorite. “Dhuska” is a Jharkhand pakoda which could be served in breakfast or supper with tea in the evening. It is a deep fried rice and lentils’ batter. Thanks to the “Chef at large” group on facebook, I came to know of its popularity and tried out in my own way . These fritters (pakode) are crispy on the outside and fluffy and soft from inside. Also I didn’t use any baking soda or eno to fluff the batter. When the winter rains lock you inside your house and you feel like eating some fried starters , then go for them. You will not stop at one, I bet. 🙂 So lets check this Indian recipe now…
Servings Prep Time
3people 10mins
Cook Time Passive Time
20mins 3+5 hours
Servings Prep Time
3people 10mins
Cook Time Passive Time
20mins 3+5 hours
Ingredients
Instructions
  1. Wash and soak the rice, chana dal and urad dal in separate bowls. I took 2:1:1 for Rice: Urad Dal: Chana Dal. But you may take 1:0.5:0.25 for Rice:Urad Dal:Chana Dal; i.e. you may take 1/4 cup chana dal instead of 1/2 cup chana dal. Let them soak for 3 hrs. I soaked for 4 hrs.
  2. Take a grinding jar and drain the water of rice and dals. Add rice in the jar and ground it by adding little water to a smooth paste. Take it out in a bowl.
  3. Similarly grind the chana dal to a smooth paste and add it in the rice paste.
  4. Next grind the urad dal and add it to the same mixture. I have ground them separately for even grinding and mixing.
  5. Mix all the batter ingredients and keep it covered in a warm place for 4 to 5 hrs. I kept for 5 hrs.
  6. Add groundnut oil in a wok(kadhai) and heat it on high for frying. In the meanwhile , add the chopped cilantro, green chillies, salt and turmeric in the batter. Also add roasted cumin powder, chaat masala (for added 😉 chatkare) and hing and mix them well. [ P.S. : Recently I am introduced to the benefits of deep frying in unrefined ,non-compressed , pure extracted oils like groundnut oil ,coconut oil. Hence I have replaced my refined oils with Olive oil for dressing and sauteing, groundnut oil for deep frying and Desi ghee for applying and making sweets. You may follow your family tradition and use mustard oil /coconut oil/ sesame oil for frying too. ]
  7. Now fill a scoop-full of batter and drop it gently in hot oil. Add as many as the wok could accomodate. Since they swell while frying ,so keep that space needed in mind.
  8. Let them fry till golden brown on all sides on medium heat. If you want them really crisp lower the heat and fry it for longer time.
  9. Once fried, take them out in a paper-towel lined plate. Serve with your favouritehome-made chutney or tomato ketchup.