Dhuska with Aloo Chane Ki Sabz

Ingredients

For the Batter

• 1 cup idli rice
• ½ cup chana dal (split chickpeas)
• ¼ cup urad dal (black gram)
• 1 inch ginger
• 2–3 green chillies
• 1 tsp salt
• ½ tsp turmeric
• ½ tsp cumin seeds
• ¼ tsp hing (asafoetida)
• ½ tsp ajwain (carrom seeds)
• ½ tsp black pepper

For the Sabzi

• 3 tbsp oil
• 1 tsp cumin seeds
• 2 green chillies
• ½ tsp hing (asafoetida)
• 1 chopped onion
• 1 tbsp ginger–garlic paste
• 1 tsp salt
• ½ tsp turmeric
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala
• ¼ tsp MSG
• 1 tsp red chilli powder
• Puree of 2 tomatoes
• 2 cups boiled brown chana (Bengal gram)
• 2 boiled potatoes, cubed
• 1 tbsp chopped coriander
• ½ tbsp amchur powder (dry mango powder)
• ¼ tsp MSG

Method of Preparation

Chef Ajay Chopra

1. Soak Ingredients for Batter

   Wash and soak idli rice, chana dal, and urad dal in water for 4–6 hours or overnight.

2. Grind the Batter

   Drain the water completely. Grind the soaked ingredients with ginger and green chilies using minimal water to form a smooth yet thick batter.

3. Season the Batter

   Add salt, turmeric, jeera, hing, ajwain, black pepper powder, and MSG. Mix well and let the batter rest for 30 minutes.

4. Fry Dhuska

   Heat oil in a deep frying pan. Pour a ladleful of batter into the hot oil, spreading slightly to form a small pancake. Fry until both sides turn golden brown and crispy. Remove and drain on a paper towel. Repeat with remaining batter.

5. Prepare the Aloo Chane Ki Sabzi

   Tempering Spices: Heat oil in a pan. Add jeera, green chilies, and hing. Let them sizzle for a few seconds.

6. Serve

   Serve the crispy Dhuska with the tangy, savoury sabzi.