Introduction:

Hello, I’m Ajay Chopra, and today I’m excited to share with you the recipe for making Dhuska and Aloo Chana Ki Sabji. This is a traditional dish from Jharkhand, and it holds a special place in my heart. I remember the first time I tasted it, and I couldn’t stop thinking about how delicious and unique it was. The crispy, fluffy Dhuska paired with the spicy Aloo Chana Sabji makes for a perfect meal. It’s not just filling, but also full of flavors that remind me of home.

This recipe is something I love making when I want to treat myself or my loved ones to a comforting, homemade meal. The process takes some time, but the result is worth every minute. Let me walk you through the steps and share a few tips along the way.

Ingredients of Dhuska and Aloo Chana Ki Sabzi

Portion servings: 5-6 pax

Preparation time: 5-6 hours

Cooking time: 50 minutes

For Dhuska Batter:

• Idli rice - 1 cup
• Chana dal - ½ cup
• Urad dal - ¼ cup
• Water as required
• Ginger - 1 inch
• Green chilli - 2-3 pcs
• Salt - 1 tsp
• Turmeric - ½ tsp
• Jeera - ½ tsp
• Hing - ¼ tsp
• Ajwain - ½ tsp
• Black pepper powder - ½ tsp

For Aloo Chana Ki Sabzi:

• Oil - 3 tbsp
• Jeera - 1 tsp
• Green chilli - 2 pcs
• Hing - ½ tsp
• Onion chopped - 1 pc
• Ginger & garlic paste - 1 tbsp
• Salt - 1 tsp
• Turmeric powder - ½ tsp
• Coriander powder - 1 tsp
• Jeera powder - 1 tsp
• Garam masala - ½ tsp
• Red chilli powder - 1 tsp
• Tomato puree - 2 pcs
• Brown chana boiled - 2 cups
• Potato boiled - 2 pcs
• Coriander chopped - 1 tbsp
• Amchur powder - ½ tbsp

Instructions of Dhuska and Aloo Chana Ki Sabzi

Step 1: Soaking Ingredients

Soak the rice and lentils: Wash and soak the idli rice, chana dal, and urad dal in water for 4-6 hours or overnight. This helps to soften them, making it easier to grind the batter later.

Step 2: Grinding the Batter

Grind the soaked ingredients: After draining the water from the soaked ingredients, grind them with ginger and green chilies using minimal water. The batter should be smooth and thick.

Step 3: Seasoning the Batter

Add spices to the batter: Once the batter is ground, add salt, turmeric, jeera, hing, ajwain, and black pepper powder. Mix everything well and let it rest for 30 minutes. This helps the batter to absorb the flavors.

Step 4: Frying the Dhuska

Fry the Dhuska: Heat oil in a deep frying pan. Pour a ladleful of the batter into the hot oil and spread it slightly to form a small pancake. Fry until both sides are golden brown and crispy. Place on a paper towel to drain excess oil. Repeat this with the remaining batter.

Step 5: Preparing the Aloo Chana Ki Sabzi

Tempering the spices: Heat oil in a pan. Add jeera, green chilies, and hing. Let them sizzle for a few seconds to release their flavors.

Cooking onions and aromatics: Add chopped onions to the pan and sauté them until they turn golden brown. Then, stir in the ginger-garlic paste and cook until the raw smell disappears.

Adding spices: Add salt, turmeric powder, coriander powder, jeera powder, garam masala, and red chili powder. Stir and cook for a minute to let the spices release their aroma.

Adding tomato base: Pour in the tomato puree and cook the masala until the oil separates from the mixture. This will form a flavorful base for the curry.

Adding chana and potatoes: Add the boiled brown chana and cubed boiled potatoes to the pan. Stir gently to coat the ingredients with the masala.

Simmering the curry: Add water to adjust the consistency of the curry. Let it simmer for 5-7 minutes to allow the flavors to blend together.

Finishing touch: Add amchur powder for a tangy flavor, and garnish the dish with freshly chopped coriander leaves for a burst of color and freshness.

Step 6: Serving

Serve the crispy Dhuska with the tangy and spicy Aloo Chana Ki Sabzi. Enjoy this hearty, flavorful, and satisfying combination with a side of green chutney and fresh onion slices.

About the Recipe:

The star of this recipe is the Dhuska – a type of crispy, puffed-up fried rice and lentil batter. It’s soft on the inside and crispy on the outside, and it pairs wonderfully with Aloo Chana Ki Sabji. The batter is made from a mixture of soaked rice and lentils, which I let ferment for a couple of hours to get the perfect fluffiness. You’ll be surprised at how light and airy the Dhuska turns out!

The Aloo Chana Ki Sabji, a flavorful curry made with boiled potatoes and black chickpeas, is packed with spices. The combination of the spiced potatoes and chickpeas brings out the rich flavors, especially when paired with the slightly crispy Dhuska. It’s a dish that’s perfect for a hearty meal, and I promise it will satisfy your hunger and cravings.

Cooking Tips:

Here are a few tips that will help you make the perfect Dhuska and Aloo Chana Ki Sabji:

• Soaking the rice and lentils: Make sure you soak the rice and lentils for at least 3 to 4 hours. This is important because the longer they soak, the better the texture of the batter will be.
• Fermentation: After grinding the mixture, leave it to ferment for around 2 hours. This helps the batter rise and become light and airy. Don’t skip this step if you want your Dhuska to be fluffy.
• Consistency of the batter: The batter should be neither too thick nor too runny. It should spread easily when you drop it in the hot oil, but it shouldn’t spread too much.
• Frying the Dhuska: When frying the Dhuska, use hot oil. This will ensure that it becomes crispy and puffs up properly. Don’t overcrowd the pan – fry one piece at a time for the best results.
• Use fresh spices: Freshly ground ginger, garlic, and green chilies will make your Aloo Chana Ki Sabji more flavorful.

Pairing Guide:

The best way to enjoy Dhuska and Aloo Chana Ki Sabji is with a side of green chutney. The tanginess of the chutney complements the dish’s flavors perfectly. You can also serve it with some thinly sliced onions and green chilies for added freshness.

If you’re thinking of drinks, I would recommend pairing this dish with a cold glass of buttermilk or lassi. The refreshing, cool drinks balance the heat and spices of the dish, making it a delightful meal.

Frequently Asked Questions (FAQs):

1. What is Dhuska?

Dhuska is a crispy, fried batter made from soaked rice and lentils. It is soft inside and crispy outside, and it’s a popular dish from Jharkhand.

2. How long should I soak the rice and lentils?

You should soak the rice and lentils for at least 3 to 4 hours for the best results. This will help the mixture become soft and easy to grind.

3. How do I make the batter for Dhuska?

To make the batter, soak rice, chana dal (split chickpeas), and urad dal (black gram). After soaking, grind them into a smooth paste. Let it ferment for about 2 hours before frying.

4. Why is fermentation important for Dhuska?

Fermentation helps the batter become light and fluffy. This gives the Dhuska its signature texture – crispy on the outside and soft on the inside.

5. Can I skip the fermentation step?

It’s best not to skip fermentation. Without it, the Dhuska may turn out dense and not as fluffy.

6. Can I make the Aloo Chana Ki Sabji in advance?

Yes, you can make the Aloo Chana Ki Sabji in advance. Just store it in an airtight container and reheat when ready to serve.

7. What type of oil should I use to fry the Dhuska?

It’s best to use neutral oil, like vegetable oil, for frying. This helps the Dhuska cook evenly without overpowering the flavors.

8. How do I know when the Dhuska is perfectly fried?

The Dhuska should puff up and become golden brown on both sides. It should be crispy and light in texture.

9. Can I add more spices to the Aloo Chana Ki Sabji?

Yes, you can adjust the spices to your liking. If you prefer a spicier version, add more green chilies or red chili powder.

10. Can I make Dhuska without a grinder?

If you don’t have a grinder, you can use a food processor, but the texture may not be as smooth. You can also try using a ready-made rice flour and dal mix, although it won’t taste the same.