Jharkhand, one of India’s newest states, was carved out of the southern portion of Bihar in 2000. Statehood was the culmination of a long struggle carried on primarily by the Adivasis, or Scheduled Tribes. The people of Jharkand have developed the habit of frying the food.. Most of their dishes are deep fried dishes and we are going to see of the dish below..
Cooking time: 30 ~ 40 minutes
Serves: 4 ~ 5Ingredients:
1 cup per boiled rice / idly rice
1 cup channa dhal
½ cup fresh green peas
1 green chillies. chopped finely
1 tbsp minced cilantro
Water as needed
Salt to taste
Oil for frying
For masala: ( optional)
1 inch ginger
¼ asafotida/Hing
Method:
Preparation:
1. Wash and soak rice and channa dhal together in sufficient amount of water for 8 hours or overnight.
2. Drain the water and grind the soaked dhal with water to idly, dosa batter consistency.
3. Add fresh green peas, green chillies, cilantro and salt (along with ground masala) to the batter.
Cooking:
6. Heat oil in a frying pan. When oil is hot, pour the batter directly to the oil with help of laddle.
7. The mixture automatically spread and puffs up like poori. Deep fry both the sides till it changes it color. Transfer and place it on the paper towel to remove excess oil. Serve hot with tomato chutney or any spicy chutney.
Note: I prefer adding ginger and hing, You can avoid and stick to original recipe. Do not over fry your pooris, it will become more crispy. For soft poori/ dhuska, remove when it slightly changes it color.
Dhuska ~ Jharkhand SpecialPreparation time: 15 minutes
Cooking time: 30 ~ 40 minutes
Serves: 4 ~ 5Ingredients:
1 cup per boiled rice / idly rice
1 cup channa dhal
½ cup fresh green peas
1 green chillies. chopped finely
1 tbsp minced cilantro
Water as needed
Salt to taste
Oil for fryingFor masala: ( optional)
1 inch ginger
¼ asafotida/HingMethod:
Preparation:1. Wash and soak rice and channa dhal together in sufficient amount of water for 8 hours or overnight.
2. Drain the water and grind the soaked dhal with water to idly, dosa batter consistency.
3. Add fresh green peas, green chillies, cilantro and salt (along with ground masala) to the batter.Cooking:
6. Heat oil in a frying pan. When oil is hot, pour the batter directly to the oil with help of laddle.
7. The mixture automatically spread and puffs up like poori. Deep fry both the sides till it changes it color. Transfer and place it on the paper towel to remove excess oil. Serve hot with tomato chutney or any spicy chutney.Note: I prefer adding ginger and hing, You can avoid and stick to original recipe. Do not over fry your pooris, it will become more crispy. For soft poori/ dhuska, remove when it slightly changes it color.
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looks so tasty.. must try
it is dhuska day today!!! nicely done!! love the clicks..
Looks really good and tempting.. yummy!!
Would love to finish that plate of delicious dhuska, irresistible;.
The dhuska look good with the peas added to it.
love your version of Dhuska..the addition of green peas makes it look pretty!
those little flecks of green make the dhuska look even prettier
I love those green peas which looks like pearls in dhuska. So delicious...
yummy one.. nice dish
Perfectly made dhuska,looks so tempting...
Same pinch. But the ingredients I used are slightly different. Love it anyway!
Dhuskas seem to the favorite from Jharkand. Yours look delicious.
It was a dhuska day! So many dhuska recipes that I want to try these very soon. Yum!
Lovely dhuskas. I too made them for Jharkhand.
Authentic Dhuska cannot be prepared without Urad Dal. This ingredient is missing in the aforementioned recipe. Urad Dal makes Dhuskas soft and fluffy.
in the ingredient you stated 1 cup per boiled rice / idly rice.
But in Preparation Method you stated Wash and soak rice and channa dhal together in sufficient amount of water for 8 hours or overnight.
Am confused.. what exactly to use?