बटुक (Batuk)

About This Recipe

Ingredients

• 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

Instructions

1. 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. 2
   Grind soaked lentils with minimal water to a thick, medium-fine (slightly grainy) paste.
3. 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. 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. 5
   Fry 3–4 minutes per side until evenly golden and puffed. Regulate heat so batuk cooks through without darkening.
6. 6
   Drain on a rack or paper towels. Serve hot with chukauni or a bowl of warm chhanch.