A deep-fried snack from Jharkhand prepared using a fermented batter of rice and lentils, dhuska is perfect for tea-time treat!
1 Cup rice 1/4 cup chana dal 1/4 cup urad dal 1/2 tsp cumin seeds 1/2 tsp fennel seeds 1 onion, finely chopped 2 green chillies, finely chopped 1/4 cup coriander leaves Salt to taste Oil for deep frying
First, wash the rice, chana dal, and urad dal together and soak them in water for about 4-5 hours.
Drain the soaked rice and dal mixture and transfer to a food processor. Add cumin seeds and fennel seeds and grind them into a smooth batter.
Transfer the batter to a bowl and let it ferment for 4-6 hours.
Now, heat some oil in a wok for frying. Take a ladleful of the batter and pour it into the oil, forming a small disc-like shape.
Fry the dhuska on medium heat until golden brown and crispy on both sides. Once done, remove the fried dhuskas from the oil and drain them on a kitchen paper.
Repeat the process with the remaining batter until all the dhuskas are fried. Serve hot!