Dhuska
Crispy deep-fried pancakes made from rice and lentils. This popular breakfast dish is perfect with spicy chutneys and curries, representing the tribal technique of using minimal spices for maximum flavor and nutrition.
Health Benefits
Ingredients
Soaked for 4 hours
Soaked for 4 hours
Adjust to taste
Fresh ginger
Mustard oil preferred
Cooking Steps
Soak the Grains
Soak rice and chana dal separately in water for at least 4 hours or overnight for better fermentation.
💡 Use enough water to cover completely
Prepare the Batter
Drain and grind rice and dal together with green chilies and ginger to make a coarse batter.
💡 Don't make the batter too smooth
Season and Rest
Add salt to the batter and mix well. Let it rest for 2-3 hours for better fermentation and taste.
💡 Cover and keep in a warm place
Fry and Serve
Heat oil and drop spoonfuls of batter into hot oil. Fry until golden brown and crispy. Serve hot.
💡 Fry in batches to avoid overcrowding
Cultural Significance
Dhuska is a staple breakfast food that showcases tribal culinary wisdom. It demonstrates the art of using local grains and minimal spices to create flavorful, nutritious meals. This dish represents the practical approach of tribal communities to cooking - creating maximum nutrition and taste with simple, available ingredients.
Serving Suggestions
- •Serve hot with green chutney or tomato chutney
- •Pairs excellently with aloo curry or dal
- •Can be served as breakfast, snack, or light meal
