Make yourself Bihari cuisines Part 2: Dhuska

 By Nandini Bhushan*

From Vat Savitri to Chhath Puja, and from humble litti chokha to the traditional dal pitha, Bihar is blessed with all the flavour and spirit of pomp and splendor. Eddie Kennyson rightly said, “when opportunity presents itself, don’t be afraid to go after it.” In these columns I shall not only be tell something about my native state Bihar through the window of its festival and food, but shall also offer the recipe so that one can try it oneself.

Bihari cuisine, I believe deserves its long overdue credit, as it is one of the most unexplored and under rated food today despite being full of flavours and among the most palatable cuisines. In today’s world of marketing and flamboyance, we seriously need a makeover of the sumptuous Bihari food to find its rightful niche in the gastronomical world. We need to present our recipe to the global audience, and being a food enthusiast myself, it is my humble attempt to present a traditional Bihari food with an interesting variation.

Also try: Make yourself Bihari cuisines Part 1: Sattu Ki Potli

Rice being the staple food of Bihar, Bihari’s have gained an expertise in cooking with it in different forms. Dhuska is one such deep fried festive snack that is very popular in the state of jharkhand and Bihar. I am highly grateful to my aunt in law (Mami) for sharing this treasure with me. Although each household has its own variation of this recipe, but I believe that the shape and texture of this dhuska makes it distinct from the others. Dhuska basically is made from dal and rice soaked overnight and then is blended into a smooth batter. The aroma of it being fried in mustard oil elevates the dish to the next level. Relish it along with spicy chicken or mutton curry or even with corriander chutney





Basmati rice : 1 cup

Chana dal : 1 cup

Salt as per taste

Turmeric powder : ½ tsp

Mustard oil for frying

Step 1

Soak the dal and rice overnight.

Step 2

In a mixer jar, grind the soaked rice and dal into a smooth paste.

Step 3

The batter should be of pouring consistency and add salt and turmeric powder into it and give it all a good mix .

Step 4

In a thick bottom pan pour the mustard oil and let it reach the smoking point.

Step 5

Next with the help of a steel glass pour the batter gradually in the centre of the oil so as to it forms   shape of a ring.

Step 6

Fry it until it is crispy and golden brown flipping both the sides.

Serve it with any spicy gravy of your choice and enjoy the bihari rice and lentil pancake.

*Nandini Bhushan is a well-known food blogger


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