Jharkhand : Dhuska and Ghugni


 Moving to the state of Jharkhand , where food is simple , down to earth  with minimum spices yet delicious and lip smacking .  This is a popular dish of Jharkhand , good for a different breakfast or brunch  .  Easy to make and delicious to eat .

Dhuska is a fried puffed bread made of Rice and Chana Daal  often eaten with Ghughni which is black gram curry .



Dhuska


Ingredient (Serves 4 )

  • Rice (Boiled rice preferred )  -  2 Cup 
  • Chana Daal - 1 Cup 
  • Ginger  -  1 inch 
  • Green Chilies -  3-4 
  • Cumin Seed - 1 tsp 
  • Salt to taste 
  • Oil to fry  - 1.5 cup

Preparation 

Soak  rice and chana daal overnight 

Method 

  •  Grind soaked rice and chana daal in grinder with ginger and green chilies to a smooth batter .  Batter consistency will be like dosa or pancake batter .  If required add little water 
  • Add salt and cumin seeds and mix well 
  • Heat oil in pan and keep the flame moderate 
  • Once oil is hot  ,  pour one laddle of batter in the center .  In few moments it will puff on it's own 
 
  • When one side is brown ( say 1 minute )  , then flip over and fry for another 30 seconds 
  • Take out on tissue paper to drain oil 
  • Serve hot with Ghughni 

Ghughni 

Those who hail from Bengal , will identify ghughni as dried white pea curry . In Bihar and Jharkhand ,  ghughni is made out of black grams . 

Ingredients 

  • Black gram - 1.5 cup 
  • Mustard oil - 2 tablespoon 
  • Cumin Seeds - 1 tsp
  • Green chilies - 3 to 4 
  • Ginger paste - 1 tbsp
  • Tomato grated / pureed - 1 cup
  • Coriander leaves -  2 tablespoon (Finely chopped) 
  • Cumin powder -1 tsp
  • Coriander powder - 1 tbsp 
  • Red chili powder - 1 tsp
  • Dried mango powder - 1 tsp
  • Salt to taste 
  • Lemon - 1/2 

Preparation 

Soak black gram over night 

Method 

  • Drain excess water from black gram and keep aside . ( you can keep upto 1 cup of water ) 
  • In pressure cooker heat mustard oil  and add cumin seeds 
  • Add finely chopped green chilies and ginger powder 




  • saute for 1 minute 
  • Add tomato paste ,  cumin powder , coriander powder and red chili powder 
  • Fry till oil separates ( around 3 minutes ) 
  • dd soaked black grams and add salt . Saute for 1 minute 
  • Add drained water (1 cup ) 
  • Pressure cook for two whistles and then 30 minutes on low heat 
  • Let the cooker open on its own 
  • Add coriander leave , dried mango powder  
  • Squeeze lemon juice 
  • Serve hot 

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