Dhuska
Veg
Vegan
Thick, puffy, golden-brown pancakes made from a batter of soaked rice and chana dal blended together and deep-fried in mustard oil — the crisp exterior gives way to a soft, airy interior with a mild, slightly nutty dal flavour. Eaten at breakfast with ghugni or aloo sabzi, dhuska is the most beloved morning food in Jharkhand and neighbouring Bihar.
Cuisines
Bihari
Jharkhand
Best for
Breakfast
Lunch
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | rice |
| 1/2 cup | chana dal (split Bengal gram) |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | salt |
| 1/2 teaspoon | turmeric powder |
| 1/2 teaspoon | red chili powder |
| 1 cup | water |
| — | oil for frying |
Instructions
- 1 Wash and soak the rice and chana dal together in water for 4-5 hours or overnight.
- 2 Drain the soaked rice and dal, and grind them into a smooth batter using a little water.
- 3 Add cumin seeds, salt, turmeric powder, and red chili powder to the batter and mix well.
- 4 Heat oil in a deep frying pan over medium heat.
- 5 Pour a ladleful of batter into the hot oil, spreading it slightly to form a small pancake.
- 6 Fry the dhuska until it turns golden brown and crispy on both sides.
- 7 Remove from oil and drain on paper towels.
- 8 Repeat the process with the remaining batter.
- 9 Serve hot with chutney or aloo curry.
Tips
Ensure the batter is not too thin; it should be of pouring consistency for best results.