Dhuska with aloo chana sabzi is popular street food in Jharkhand. Dhuska is fluffy, soft and made with fermented rice-dal batter. It is served with rasedar (liquidy) aloo chana ki sabzi as a breakfast or brunch. This sabzi can be prepared simply and quickly in a pressure cooker and taste great with dhuska. The best part is that this no-fuss recipe is made with ingredients that you are sure to have at home! Do try this!
The key to making tasty dhuska and aloo chana sabzi at home are;
For dhuska
- Firstly, for dhuska batter should be medium thick and pouring consistency. Also, whisk the dhokla batter well so air particles incorporate into it and dhokla become soft and fluffy.
- Do not add baking soda or eno to batter otherwise batter will spoil while frying it.
- Fry dhuska on medium-high flame. do not fry it on low flame.
- Lastly, Dhuska tastes great when prepared soft, fluffy and serve hot.
For aloo chana sabzi
- Firstly, soak Kala chana in slightly hot water for 4 hrs helps to reduce its cooking time.
- I personally like this sabzi with onion and garlic, but you can be made it without onion and garlic.
- Pressure cook sabzi on a medium flame for 6-7 whistle or till chana is properly cooked and becomes soft.
- Finally, aloo chana dal sabzi tastes great when prepared spicy.
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Recipe video
Dhuska with aloo chana sabzi recipe | street style dhuska recipe | Jharkhand special dhuska recipe
Ingredients
For dhuska
- 1 cup small grain rice
- ½ cup chana dal
- ¼ cup urad dal
- ½ cup water for grinding batter
- 1 tbsp green chilli paste
- 1 tsp ginger paste
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- Salt to taste
- Pinch of hing
- ¼ tsp ajwain
- ¼ tsp black pepper powder
- ½ cup water to adjust batter consistency.
- Oil for deep frying
For aloo chana sabzi
- ½ cup soaked kala chana
- 3 medium size potato pieces
- 1 tsp jeera
- ½ tsp cinnemon
- 3 cloves
- 1 bay leaf
- 1 dry red chill
- Pinch of hing
- 1 cup or 2 medium size onion slices
- 2 green chilli slits
- 1 tbsp ginger garlic paste
- 1 cup or 2 medium size finely chopped tomatoes
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp dry mango powder
- ½ tsp garam masala
- 3 cup water
- Garnish with coriander leaves
Instructions
Making dhuska
- In a mixing In bowl, add rice, chana dal, and urad dal. Wash and soak it for 4 hrs.
- Remove water and add soaked dal-rice and ½ cup water into the mixture jar. Do not add more water while grinded the batter.
- Grind it into a medium thick and smooth paste.
- Dhuska batter is ready. Cover and ferment batter for 3-4 hrs in at a warm place.
- Then in a fermented batter, add green chili paste, ginger paste, cumin seeds, turmeric powder, salt, a pinch of hing, ajwain, and black pepper powder. Mix well
- Add ½ cup of water and make the pouring consistency of the batter. (refer to video)
- Then heat oil in a pan, and add batter with round shape ladle or spoon. Drop them one by one into hot oil, and also splash some hot oil on them.
- keep the flame on medium and fry till it becomes properly fried and golden brown from both sides.
- drain off the dhuska on a wire rack and fry all bonda in the same way.
- Serve dhuska with aloo chana sabzi.
Making aloo chana sabzi
- In a pressure cooker, add oil, cumin seed, dry red chili, cloves, bay leaf, cinnamon, and a pinch of hing. Sauté for a minute.
- Then add onion slices and sauté till it is slightly transparent.
- Now add green chili slits and ginger-garlic paste. Sauté it.
- Then add chopped tomatoes and salt. sauté till tomato become soft.
- Now, lower the flame and add turmeric powder, red chili powder, coriander powder, dry mango powder, garam masala, and some water. sauté masala till oil separates from its side.
- Then add potato and soaked chana. Sauté into the oil.
- Now add 3 cups of water and mix well.
- Cover the lid and pressure cook sabzi for 6-7 whistles on medium flame or till chana is properly cooked and becomes soft.
- Serve aloo chana sabzi with dhuska.
Notes
For dhuska
- to reduce soaking time of rice and dal, add slightly hot water in it.
- Grind rice and dal with very less water.
- Grinded batter should be smooth and slightly thick.
- whisk batter for 2-3 minutes, so air-particles incorporate in it.
- rest batter for 3-4 hrs in warm place, so it will properly ferment.
- dhuska batter should have pouring and medium thick consistency.
- oil temperature should be high, when you add batter in it.
- splash slightly hot oil on batter, so dhuska nicely puff up.
- fry dhuska on medium flame.
- dry spices gives nice aromatic flavor to aloo chana sabzi.
- pressure cook sabzi on medium flame, do not cook it on high flame.
- aloo chana sabzi taste great when it is prepared slightly spicy.
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