Dhuska

 INGREDIENTS:

1. Rice 1 cup
2. Chickpea lentils (chana dal) 1/2 th cup
3. Black gram lentils split (urad dal) 1/4th cup
4. Green chili paste 1tbsp
5. Cumin seeds 1tsp
6. Carom seeds (ajwain) 1/2tsp
7. Ginger grated 1tsp
8. Turmeric powder 1tsp
9. Hing 1 pinch
10. Salt to taste
11. Water for grinding batter
12. Oil for frying

METHOD:

Serving Size: 4-5

Wash the rice and lentils and soak them in a bowl for 3-4 hours.

Grind the soaked rice and dal into a medium thick and smooth paste. Cover and keep it in a warm place for 3-4 hours to let it ferment.

Add green chili paste, cumin seeds, grated ginger, ajwain, turmeric powder, hing and salt to the batter. Add water to make it into a pouring consistency. The batter should neither be too thick nor too runny.

Heat oil in a pan and pour the batter in the hot oil with a round shape ladle.

Deep fry all the dhuskas until they turn golden brown from both sides. Keep the flame medium.

Drain off the dhuska on a wire rack. Serve dhuskas hot and steaming with potato curry or white peas curry.