Bihari Dhuska
Deep-fried discs made from a coarse rice and lentil batter, crisp outside and soft within, a beloved breakfast across Bihar and Jharkhand borders.
- Prep
- 240 min
- Cook
- 30 min
- Total
- 270 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Grinding stone or blender
- •Kadhai for deep frying
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 11 g
- carbs
- 35 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 260 kcal
Instructions
- 1
Drain the soaked rice and chana dal. Grind them with green chillies, ginger, cumin seeds and minimal water into a coarse, thick batter.
- 2
Mix in the mashed potato and salt. The batter should be thick enough to hold its shape.
- 3
Heat oil in a kadhai (deep frying pan) until medium-hot.
- 4
Pour ladlefuls of batter into the hot oil. Gently flatten them into round discs.
- 5
Fry on medium heat for 5-6 minutes per batch, turning occasionally. Cook until deep golden brown and done throughout.
- 6
Drain on kitchen paper. Serve hot with aloo dum (spicy potato curry) or chutney.
Chef's tips
Keep the batter coarse rather than smooth for the right texture. Fry on medium heat so the middle cooks through before the outside over-browns.
Ingredient substitutions
- chana dal → split urad dal (changes flavour slightly)
Storage
Best eaten fresh; leftovers can be refrigerated for a day.
Reheating
Reheat in a hot oven or air fryer to restore crispness.
Common mistakes to avoid
- •Using oil that is too hot, which browns the outside before the centre cooks through.
Serving suggestions
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