Dhuska
AI-drafted · awaiting admin review
Deep-fried, slightly crisp breads of soaked rice and chana dal batter, Jharkhand’s best-known breakfast, eaten with potato curry or ghugni.
Region: JharkhandOccasion: Breakfast and evening snack; festivals and weddingsTime: 40 min + 4 hr soakingServes: 4 (about 16 dhuskas)Vegan
Ingredients
- 1 cup arwa (raw) rice, soaked 4 hours
- ½ cup chana dal, soaked 4 hours
- 2 tbsp urad dal, soaked 4 hours (optional)
- 2 green chillies and 2.5 cm ginger
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- 2 tbsp chopped coriander leaves
- Salt to taste
- Mustard oil for deep frying
Method
- Drain the rice and dals and grind them with the green chillies and ginger to a slightly coarse, thick batter, adding very little water.
- Mix in the cumin, turmeric, coriander and salt. The batter should drop thickly from a spoon.
- Heat the mustard oil in a kadhai until it smokes lightly, then lower the heat to medium.
- Pour a ladle of batter into the oil; it will spread into a thick round and puff up. Fry, turning once, until golden on both sides.
- Drain and serve hot with aloo curry, ghugni or tomato chutney.
History
Dhuska is a traditional dish of the Chota Nagpur plateau, where rice and pulses are the main crops.
Significance
Dhuska is sold at roadside stalls across Ranchi and other towns in the morning, and is made at home for festivals, weddings and guests.