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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

Jharkhand Dhuska & Ghugni

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.

Dhuska & Ghugni
Dhuska & Ghugni

Recipe adapted from Vaishali’s RibbonstoPastas:

Dhuska

  • Servings: 1012-dhuska
  • Time: 60 mins
  • Difficulty: easy
  • Print

Traditional dish from Jharkhand and Bihar. Dhuska is made with unfermented rice & lentil batter and is usually deep fried. Dhuska is served with ghugni traditionally and that's what I made.

Summary

  • Cuisine: Jharkhand
  • Style of Preparation: Vegan
  • Passive Time: 6~8 hours mins
  • Course: breakfast
  • Cooking Technique: Shallow-Frying
  • Preparation Time: 30 mins
  • Cooking Time: 30 mins

Ingredients

2 cups Rice
½ cup Urad dal
¼ cup Chana dal
1 tsp Cumin seeds
to taste Salt

Steps

  1. Soak rice and dals for 6~8 hours or overnight.
  2. Grind them to a smooth paste adding water. Mix in cumin seeds and salt.
  3. 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.
  4. Repeat with the remaining batter. Alternately add the batter into oil and deep fry the dhuskas.

Dhuska & Ghugni

Ghughni

  • Servings: 4-serving
  • Time: 50 mins
  • Difficulty: easy
  • Print

Traditional dish from Jharkhand and Bihar. Dhuska is made with unfermented rice & lentil batter and is usually deep fried. Dhuska is served with ghugni traditionally and that's what I made.

Summary

  • Cuisine: Jharkhand
  • Style of Preparation: Vegan
  • Passive Time: 8~10 hours mins
  • Course: breakfast
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins

Ingredients

1 cup Black Chana/ Chickpeas
2 Tomato – medium, chopped
1 tsp Cumin seeds
1” Ginger – piece, finely grated
2 ~ 3 Green chilies – finely chopped
¼ tsp Turmeric
½ tsp Ground coriander
½ tsp Red chili powder
¼ tsp Garam Masala
½ tsp Amchur powder
to taste Salt
2 Cilantro – tbp, finely chopped for garnish

Steps

  1. Soak chana overnight. 
  2. 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.
  3. Add tomatoes, turmeric, ground coriander, red chili powder and salt. Cok until tomatoes are mushy.
  4. 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.
  5. Once the pressure subsides, open the lid and add garam masala and amchur powder.

Dhuska & Ghugni

Lets check out what my fellow marathoners have cooked today for BM# 39.

Linking to Fabulous Feast Friday# 10 being hosted by Valli & Prachi.

An InLinkz Link-up

17 thoughts on “Jharkhand — Dhuska & Ghugni”

  1. Dhuska and ghugni are seriously very tempting, one of my favourite dish from this BM i have bookmzrked earlier, now you are pulling me to make some soon..

  2. I was skeptical about dhuska because my little one does not appreciate a thick bread …he does not prefer bhakris or uttapams as well…but looking at your recipe , i have a strong urge to dig in, looks nice

  3. Same pinch again Pavani! I made the same from vaishali’s space. They were delicious! We seem to be in the same bandwidth this marathon 🙂

  4. Thanks for trying Pavani.The Dhuska looks good with Ghugni and I am so glad you liked it, it is a wonderful dish and one gets tempted to eat after looking at these clicks.

  5. I was seriously tempted to make it..then decided to change at the last moment..very lovely pictures and nice to know you fermented and enjoyed a crispier one as well..the ghugni looks so good as well.

  6. Pavani this looks so beautifully I wish I could just grab them off the screen. I too made from Vaishali’s and they are so atsty na?

  7. wow very tempting ghugni and dhuska pavani , yoy have made them absolutely perfect and they are just tempting me badly !!

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