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Dhuska is the signature dish of Jharkhand Region. Traditional food and a must item in marriages there, particularly in villages. When I first prepared this dish, i able to feel it is some what similar to our chettinad dish vellai paniyaram, while vellai paniyaram consumes more oil, this dhuska does not absorb oil that much. Taste is so great. So on weekend or for festive season try this recipe and give your feedback. I like to eat it soft, so i keep the batter bit thicker. So if you want crispy , keep batter little watery. When you first try this, you can feel the taste and can modify recipe according to your taste, whether to keep batter thick or thin, or fry it till crispy or not.
Soak parboiled rice and channa dal for eight hours or overnight. Grind it adding ginger, green chillies, cumin seeds to a smooth paste. Add salt, green peas and turmeric powder to the batter.
Pour a spoon full of batter in to the oil, if it is broad kadai, can pour three to four at a time.
When it begins to change colour, turn it, when the other side is cooked too, take it out and serve hot with spicy chutney.
SERVING: 2
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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