We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe gives you the authentic village-style Jharkhand dhuska with a crisp exterior and soft, airy center. The batter, made from rice, chana dal, and urad dal, is infused with ginger and green chilies, providing a gentle heat. As the dhuskas fry, they turn golden brown and crisp, while remaining soft inside. Serve them hot with aloo ghugni, green coriander chutney, tomato chutney, or mixed vegetable curry for a traditional experience.
Want to keep this recipe for later? We can email it to you!
Wash the rice, chana dal, and urad dal thoroughly.
Soak them together for 6–8 hours or overnight.
Drain the water and grind with ginger, green chilies, and a little water into a slightly coarse, thick batter.
Add cumin seeds, turmeric, salt, and coriander leaves. Mix well.
Let the batter rest for 15–20 minutes.
Heat oil in a deep pan on medium heat.
Drop a ladleful of batter into the hot oil. It will spread slightly on its own.
Fry until both sides are golden brown and crisp.
Remove and drain on paper towels.
Want to keep this recipe for later? We can email it to you!
The batter should be thick, not runny.
Urad dal helps make the dhuska soft and fluffy.
Fry on medium heat so it cooks evenly without burning.
For extra crispiness, add 1–2 tbsp semolina (sooji) to the batter just before frying.
What is the purpose of urad dal in the recipe?
Urad dal helps make the dhuska soft and fluffy.
How can I make the dhuska extra crispy?
For extra crispiness, add 1–2 tbsp semolina (sooji) to the batter just before frying.
What should I serve with dhuska?
Serve hot with aloo ghugni, green coriander chutney, tomato chutney, or mixed vegetable curry.
Why should the batter be thick?
A thick batter ensures the dhuska holds its shape and fries to a crisp exterior.
How long should I soak the rice and dals?
Soak them together for 6–8 hours or overnight.
