Jharkhandi Dhuska
Deep-fried, slightly puffed rice-and-lentil discs that are Jharkhand's favourite breakfast street food, served with tangy aloo dum.
- Prep
- 480 min
- Cook
- 30 min
- Total
- 510 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Kadai
- •Stone grinder or mixer
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 14 g
- carbs
- 42 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 320 kcal
Instructions
- 1
Soak the rice, chana dal, and urad dal together for 6-8 hours or overnight.
- 2
Drain the mixture. Grind it into a thick, coarse batter using as little water as possible.
- 3
Mix in the mashed potato, chopped green chilli, ginger, cumin, and salt.
- 4
Whisk the batter well by hand for a few minutes to make it light and airy.
- 5
Heat mustard oil in a kadai (deep curved pan) until smoking hot. Lower the heat to medium-high.
- 6
Ladle portions of batter into the hot oil. Press gently to flatten them into discs.
- 7
Fry until deep golden and crisp on both sides, turning once.
- 8
Drain on kitchen paper. Serve hot immediately with aloo dum (spiced potato curry) or tamarind chutney.
Chef's tips
The batter should be thick but pourable so the dhuska puffs up nicely. Fry in very hot mustard oil for crisp edges and a soft centre.
Ingredient substitutions
- mustard oil → any neutral frying oil
Storage
Best eaten fresh; can be refrigerated for a day and reheated in a pan.
Reheating
Reheat in a dry pan or oven to restore crispness; avoid microwaving.
Common mistakes to avoid
- •Grinding the batter too smooth, which makes it heavy and dense instead of light and crisp.
Serving suggestions
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