Start the day before. The soaking alone is 5 hr, against 50 min of actual work.
Allergens in Dhuska: none of the ten listed below.
Ingredients
Quantities for 4.
- 1.5 cups, short-grain Rice
- 0.5 cup Chana Dal
- 1.5 tbsp, roughly chopped Ginger
- 4 Green Chilli
- 1 tsp Turmericgives dhuska its yellow
- 1 tsp Chilli Powder
- 1 tsp Cumin Seeds
- to taste Salt
- 150 ml, for grinding Water
- 700 ml, for deep-frying Neutral Oil
- 3 tbsp, chopped Coriander Leavesoptional
Cookware
kadhai, stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the rice and chana dal together in plenty of water for at least 5 hours or overnight; they must crush easily between your nails before you grind.
- Grind the batter at least 2 hours before frying and leave it at room temperature. It does not ferment, but resting makes the dhuska lighter.
- Do not add extra water to the batter at the last minute; a slack batter drinks oil.
Method
- Drain the soaked rice and dal thoroughly, shaking the colander dry.
- Grind them with the ginger, green chillies and 150 ml water into a thick, slightly grainy batter. The texture of idli batter, not smooth.Add the water in stages. Too thin and the dhuska will not hold its shape in the oil.
- Beat in the turmeric, chilli powder, cumin seeds and salt, then rest the batter 2 hours covered.
- Stir in the coriander leaves and whisk the batter hard for 30 seconds to aerate it.
- Heat the oil in a kadhai to 180C. A drop of batter should rise and sizzle within 3 seconds.Too cool and they turn greasy; too hot and the centres stay raw.
- Slide in ladlefuls of batter, 3 at a time, easing each one into a rough 10cm disc as it hits the oil.
- Fry 2 minutes until they puff and float, then turn and fry another 2 to 3 minutes until deep gold and crisp at the edges.Wait for them to float before turning, or they collapse.
- Lift onto a rack, not paper, so the undersides stay crisp, and repeat with the rest of the batter.
- Serve hot with ghugni or aloo chokha.
Storage
Best eaten within the hour. Leftovers keep 1 day refrigerated; crisp them up in a hot oven or a dry pan for 4 minutes rather than the microwave.
Nutrition Good estimate
One serving of Dhuska (184 g) is about 589 calories, or 320 calories per 100 g.
Medium protein: 11 g a serving, 7% of the calories
| Per serving184 g | Per 100 g | |
|---|---|---|
| Calories | 589 kcal | 320 kcal |
| Protein | 10.7 g | 6 g |
| Carbohydrate | 76.9 g | 42 g |
| of which sugars | 3.2 g | 2 g |
| Fibre | 4.0 g | 2 g |
| Fat | 26.6 g | 14 g |
| of which saturated | 2.8 g | 2 g |
| of which unsaturated | 22.2 g | 12 g |
Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Bihari recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.