बटुक (Batuk)

Updated September 4, 2025•8 ingredients•6 steps

About This Recipe

Make authentic ring-shaped Batuk at home—order maas ko dal (urad), ginger, turmeric and frying oil from Sewapoint’s online grocery.

1
1 cup (≈200 g), soaked 6–8 hrsBlack gram lentils (maas ko dal / urad, whole or split)
Partially de-husk after soaking for lighter texture
2
2 TbspGinger paste
Traditional flavouring; helps fermentation
3
1 tspTurmeric powder
Color and gentle warmth
4
¾ tsp (to taste)Salt
Seasons the batter
5
1 TbspGarlic paste (optional)
Optional traditional add-in
6
≈¼–½ cup, as neededWater (for grinding)
Use minimally to keep batter thick
7
≈2 cups (≈500 ml)Oil or ghee (for deep-frying)
Maintain steady medium heat for even frying
8
2–3 Tbsp, finely choppedOptional greens & herbs
Onion, coriander or rayo ko saag for variation

1
1 cup (≈200 g), soaked 6–8 hrsBlack gram lentils (maas ko dal / urad, whole or split)
Partially de-husk after soaking for lighter texture
2
2 TbspGinger paste
Traditional flavouring; helps fermentation
3
1 tspTurmeric powder
Color and gentle warmth
4
¾ tsp (to taste)Salt
Seasons the batter
5
1 TbspGarlic paste (optional)
Optional traditional add-in
6
≈¼–½ cup, as neededWater (for grinding)
Use minimally to keep batter thick
7
≈2 cups (≈500 ml)Oil or ghee (for deep-frying)
Maintain steady medium heat for even frying
8
2–3 Tbsp, finely choppedOptional greens & herbs
Onion, coriander or rayo ko saag for variation

1
Rinse lentils well; soak 6–8 hours or overnight. Rub between palms and rinse to remove some black skins (not all). Drain thoroughly.
2
Grind soaked lentils with minimal water to a thick, medium-fine (slightly grainy) paste.
3
Mix in ginger, turmeric and salt (plus optional garlic or chopped greens). Cover and rest at least 30 minutes—up to overnight—for mild natural fermentation.
4
Heat oil/ghee in a deep pan to medium (about 160–170 °C). Wet your hand, scoop a small handful of batter, make a ring with a small center hole using fingers, and gently slide into oil.
5
Fry 3–4 minutes per side until evenly golden and puffed. Regulate heat so batuk cooks through without darkening.
6
Drain on a rack or paper towels. Serve hot with chukauni or a bowl of warm chhanch.

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