Ranchi Settler Style Dhuska
Deep-fried rice and lentil fritters brought to the Andamans by settler families of Ranchi and Chotanagpur origin who were resettled in North and Middle Andaman decades ago.
- Prep
- 480 min
- Cook
- 25 min
- Total
- 505 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Blender
- •Kadhai
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 8 g
- carbs
- 30 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 210 kcal
Instructions
- 1
Drain the soaked rice and chana dal. Grind them together with very little water into a thick, gritty batter.
- 2
Leave the batter to rest for 20 minutes.
- 3
Stir in the grated ginger, chopped green chilli, cumin seeds, onion and salt.
- 4
Heat the mustard oil in a kadhai (deep wok) until hot.
- 5
Pour small ladlefuls of batter into the hot oil to make thick rounds.
- 6
Fry on medium heat, spooning hot oil over the top. Cook until deep golden and crisp on both sides.
- 7
Drain on paper towels. Repeat the process with the rest of the batter.
- 8
Serve hot with a spicy potato curry.
Chef's tips
Keep the batter rough and gritty for the classic texture. Fry on medium heat so the inside cooks before the outside browns.
Ingredient substitutions
- chana dal → split yellow moong dal
Storage
Best eaten fresh; can be refrigerated for a day and reheated.
Reheating
Reheat in a hot pan or oven to restore crispness rather than microwaving.
Common mistakes to avoid
- •Grinding the batter too smooth, which makes the fritters heavy and doughy instead of light and crisp.
Serving suggestions
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