Jharkhand -- Dhuska & Ghugni

By Pavani @napavani
Blogging Marathon# 39 - Indian States: Day 12
State: Jharkhand
Dish: Dhuska & Ghugni

 Jharkand is a state located in eastern India. It was carved out of the southern part of Bihar in the year 2000. The name Jharkhand means The land of forests, Jharkand accounts for 40% of the mineral resources of India.
Cuisine: Jharkhand's cuisine is very similar to Bihari cuisine. Jharkhandis use different types of flowers as vegetables like the flowers of drumstick etc., Use of Saag, i.e., leaves of different shrubs and other small plants, is perhaps another peculiarity of Jharkhani food.
Staple Food: Urad dal, Rice, Vegetables.
Specialties: Litti Chokha, Dhuska, Dudhauri, Charpa
Today's Dish(es): I made a traditional dish from Jharkhand and Bihar. Dhuska is made with unfermented rice & lentil batter and is usually deep fried. I followed Vaishali's tip and cooked them like dosas instead. I had some batter leftover after making dhuskas which I left to ferment for about 10~12 hours and then made dosas with the batter. Dosas turned out crisp and perfect. Dhuska is served with ghugni traditionally and that's what I made.


Recipe adapted from Vaishali's RibbonstoPastas:
Dhuska: Ingredients: Rice - 2cups
Urad dal - ½cup
Chana dal - ¼cup
Cumin seeds - 1tsp
Salt - to taste
Method:
  • Soak rice and dals for 6~8 hours or overnight.
  • Grind them to a smooth paste adding water. Mix in cumin seeds and salt.
  • Heat a nonstick pan, add 1~2 ladles of batter and allow to cook for 2~3 minutes or until golden brown. Add some oil , then flip and cook on the other side until golden brown and rispy.
  • Repeat with the remaining batter. Alternately add the batter into oil and deep fry the dhuskas.
Ghughni:
Ingredients:
Black Chana/ Chickpeas - 1cup
Tomato - 2 medium, chopped
Cumin seeds - 1tsp
Ginger - 1" piece, finely grated
Green chilies - 2~3, finely chopped
Turmeric - ¼tsp
Ground coriander - ½tsp
Red chili powder - ½tsp
Garam Masala - ¼tsp
Amchur powder - ½tsp
Salt - to taste
Cilantro - 2tbp, finely chopped for garnish
Method:
  • Soak chana overnight. 
  • Heat 2tbsp mustard oil in a pressure cooker, add cumin seeds and once they start to splutter add the green chilies and ginger paste; cook for 1 minute.
  • Add tomatoes, turmeric, ground coriander, red chili powder and salt. Cok until tomatoes are mushy.
  • Add the cooked black chana, cover the lid and pressure cook them until chana is soft, for about 3~4 whistles on medium-low flame.
  • Once the pressure subsides, open the lid and add garam masala and amchur powder.


Lets check out what my fellow marathoners have cooked today for BM# 39.
Linking to Fabulous Feast Friday# 10 being hosted by Valli & Prachi.  
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