Dhuska

INGREDIENTS:

Rice 1 cup
Chickpea lentils (chana dal) 1/2 th cup
Black gram lentils split (urad dal) 1/4th cup
Green chili paste 1tbsp
Cumin seeds 1tsp
Carom seeds (ajwain) 1/2tsp
Ginger grated 1tsp
Turmeric powder 1tsp
Hing 1 pinch
Salt to taste
Water for grinding batter
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.

Comments

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