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.
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
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.
Ingredients
Steps
- 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
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.
Ingredients
Steps
- 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.
Priya Suresh
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..
Nivedhanams Sowmya
perfectly made!!! they look super good and elegant
The Pumpkin Farm
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
Sandhya Ramakrishnan
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 🙂
Nalini's Kitchen
Ghugni and dhuska looks absolutely delicious,wonderful combo..
vaishali sabnani
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.
Kalyani
Love the leaf plates and the terracotta bowls ! Combo is great …
Varadas Kitchen
The Ghugni looks really good. Must have tasted great with the Dhuska.
Jayanthi Padmanabhan
lovely combination. love those dhuskas.they look great
Gayathri's Cook Spot
Delicious combo. I made the deep fried version. This looks more healthy…
Srivalli
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.
Archana Potdar
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?
Harini-Jaya Rupanagudi
Lovely pictures, Pavani. I also made these but the deep fried version.
Usha Rao
Dhuska and ghugni is a nice combination. Ghugni looks like a nice curry. Appetizing pictures.
Suma Gandlur
I too made them but a deep fried version andyour combo dishes look yummy.
Manjula Bharath
wow very tempting ghugni and dhuska pavani , yoy have made them absolutely perfect and they are just tempting me badly !!
Sapana Behl
I would love to taste some rite now… So tempting!