Dhuska
Dhuska, from above
VegVeganJharkhand

Dhuska

Rice and dal batter, fried until it puffs. Jharkhand's breakfast with a crunch.

40 minTime
11 gProtein each
mediumSpice
6hPlan ahead. Soak for 6 hours first; the 40 minutes come after.
Jharkhand's morning plate3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
434kcalsame
11 gproteinsame
5 gfibresame
40minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rice1 cup
Chana dal (split chickpeas)½ cup
Urad dal (split black gram)2 tbsp
Green chilli3, chopped
Ginger2.5 cm, grated
Cumin seeds½ tsp
Turmeric (ground turmeric)¼ tsp
Coriander leaves (cilantro)a small handful, chopped
Saltto taste
Cooking oil (vegetable oil)for deep frying, about 4 tbsp absorbed
Waterabout 2/3 cup, for grinding

Method

5 steps
  1. 1Soak the rice and dals together for 6 hours. Drain and grind with just enough water to a thick, slightly coarse batter.
  2. 2Stir in salt, chilli, ginger, cumin, turmeric and coriander.
  3. 3Heat the oil. Test with a drop of batter.
  4. 4Pour a small ladle of batter into the oil. Fry, flipping once, until puffed and golden. Drain.
  5. 5Serve hot with ghugni, aloo curry or chutney.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Dhuska: a bread or rice, a side, something to drink and something sweet.

On the side Karil ki sabzi40 min
On the side Coconut chutney10 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
Something sweet Sakkarai pongal45 min
Sign up to send it to your cook