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Dhuska

 

Dhuska is a popular snack in the eastern Indian state of Jharkhand. It is made using rice flour, chana dal (Bengal gram lentils), and a blend of spices. The mixture is formed into small balls and flattened into disks before being deep-fried until golden brown. Dhuska is usually served with a spicy potato curry and is a must-try if you ever visit Jharkhand. Here's a step-by-step guide on how to make Dhuska:

 


Ingredients:

1 cup rice flour

1/2 cup chana dal (Bengal gram lentils)

1/2 tsp cumin seeds

1/2 tsp fennel seeds

1/2 tsp coriander seeds

1/2 tsp red chili powder

1/4 tsp turmeric powder

Salt to taste

Oil for frying

 

Instructions:

Step 1: Soak the Chana Dal Soak the chana dal in water for 2-3 hours. This will soften the dal and make it easier to grind.

Step 2: Grind the Chana Dal After the chana dal is soaked, drain the water and grind it to a coarse paste using a mixer grinder or food processor.

Step 3: Prepare the Dough In a mixing bowl, combine the rice flour and ground chana dal. Add cumin seeds, fennel seeds, coriander seeds, red chili powder, turmeric powder, and salt to taste. Mix well and knead the mixture to form a soft dough. Add a little water if the dough is too dry.

Step 4: Shape the Dhuska Take a small portion of the dough and shape it into a ball. Flatten the ball into a small disk using your palms. Repeat with the remaining dough.

Step 5: Fry the Dhuska Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add a few Dhuskas at a time and fry until golden brown on both sides. Remove with a slotted spoon and drain on paper towels to remove excess oil.

Step 6: Serve and Enjoy Serve the Dhuska hot with a spicy potato curry or any chutney of your choice. Enjoy the crispy, flavorful snack that's loved by the people of Jharkhand.

 

Dhuska is a simple yet delicious snack that's a staple in Jharkhand's cuisine. It's easy to make and requires only a few basic ingredients. Try making Dhuska at home and savor the flavors of this popular snack from Jharkhand.

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