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.
Warning: Ask a parent or adult to help with these recipes.
Mayura Sidharth is a nutritionist, health coach and founder of
The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate
healthy eating habits in kids. You can reach her on
Instagram and Facebook @thetinytiffins
