Dhuska: Deep-fried Puris

INGREDIENTS

• 1 cup rice 
• ½ cup chana dal 
• ¼ cup urad dal 
• 1 to 2 chillies 
• 2-inch piece of ginger 
• 1 teaspoon turmeric powder 
• ½ teaspoon asafoetida (hing) 
• ½ teaspoon cumin seeds (jeera) 
• ½ teaspoon coriander powder 
• Salt to taste 
• Oil for frying 

METHOD 

• Soak the rice, chana dal and urad dal for 4 to 5 hours or overnight. 
• Rinse the water out and add them to a blender. 
• Add the chilli and ginger and grind everything to a fine paste. 
• Let the batter rest for 15 to 20 minutes.  
• Add all the spices and whisk well. 
• In a flat pan or kadai, add the oil to deep fry. 
• Once it is hot, pour in a ladleful of batter. 
• Initially, the batter will stick to the bottom but as it cooks, the dhuska will come up like a poori. 
• Serve it hot with tomato aloo or aloo chana sabzi.

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