A spicy and delicious gluten free breakfast dish.
Dhuska is a common food of Jharkhand. Which are deep fried rice flour and lentil pancakes that may be served with spicy potato curry or chickpea curry. Dhuska taste like kachodi or masala puri but no need of kneading the dough or rolling. Super easy yet absolutely delicious.
This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Jharkhand cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner for Jharkhand cuisine is Seema Doraiswamy Sriram who blog at
visit her blog for more delicious recipes. Seema gave me rice and salt as secret ingredients. And I have made these decisions dhuska with these ingredients. Thanks Seema for these easy to use ingredients.
I gave her Bengal gram or chana dal and oil. Visit her blog for the brilliant recipe she shared.
According to Wikipedia Jharkhand (lit. “Bushland” or The land of forest) is a state in eastern India, carved out of the southern part of Bihar on 15 November 2000. The state shares its border with the states of Bihar to the north, Uttar Pradesh to the northwest, Chhattisgarh to the west, Odisha to the south and West Bengal to the east.
The city of Ranchi is its capital and Dumka its sub capital.
Jharkhandis have a cuisine in which spices are rarely used and rice is the staple diet. They prepare different dishes of rice, different types of Rotis, Litti Chokha, Panipuri (Gupchup), Pittha, Dhuska, Dudhauri, kera-dudhauri and Jhalmudh.
Dhuska is a famous dish of Jharkhand cooked with ground rice and pulses and served with either aaloo dum or mutton curry; kera-dudhauri is a famous dish prepared with milk, rice, ghee and gur. In many parts of Jharkhand including Panch Pargana area (Bundu, Rahe, Sonahatu, Silli, Angara, Arki and Tamar Blocks of Ranchi & Khunti districts) a special food item “Charpa” is prepared by frying mashed rice mixed with spicy vegetable preparations; hence the name follows viz. Sembi Charpa, Egg Charpa and many more depending upon the ingredient vegetable source.
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I am sharing dhuska recipe today. Serve it as breakfast with dum aloo, any chutney, pickle or any spicy potato curry or serve as a snack with tea or coffee. But believe me you don’t need anything with it. Its spicy and superbly delicious.
Rice – 1 cup
Chana dal or split Bengal gram – 1/2 cup
Udad dal or split black gram – 1/4 cup
Ginger – 1 inch piece, grated
Green chilli – 1 – 2, finely chopped
Turmeric powder – 1/4 teaspoon
Cumin powder – 1 teaspoon
Chaat masala powder – 1 teaspoon, optional
Cilantro or coriander leaves – handful, chopped
Salt to taste
Water as require
Oil for deep frying
1. Wash and soak rice and both lentils or dal overnight.
2. Drain the water and grind the rice and lentils into a smooth paste.
Add little water to grind easily. Use very little water.
Batter should be thick but flowing just like idli batter.
3. Add salt, cumin powder, turmeric powder, chaat masala, grated ginger, chopped green chilli, and chopped cilantro or coriander leaves.
4. Heat sufficient oil in a pan or wok.
Pour a ladle full batter in the middle.
5. When it puffed up turn over and fry the other side on low heat. Fry till it becomes golden brown.
6. Remove from oil and place on a paper towel.
7. Increase the heat and add ladle full batter again. Let it puffed up, turn over and fry the other side on low heat. Fry all the dhuska in this method.
8. Serve hot with spicy potato curry or ghugni or chickpea curry.
Or serve as a snack with tea or coffee.
1. You can add finely chopped onion and minced garlic in the batter if you want.
2. Add green chilli according to your taste. If you want more spicy add 3 – 4 chillies.
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- 1 Large bowl
- 1 Mixer grinder
- 1 Wok
- 1 Slotted spoon
- 1 cup Rice
- 1/2 cup Chana dal or Bengal gram
- 1/4 cup Udad dal or split black gram
- 1 inch Ginger grated
- 2 Green chilli finely chopped
- 1/4 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Chaat masala powder
- handful Cilantro or coriander leaves chopped
- Salt to taste
- Water as required
- Oil to fry
- Wash and soak rice and both lentils or dal overnight.
- Drain the water and grind the rice and lentils into a smooth paste.Add little water to grind easily. Use very little water.Batter should be thick but flowing just like idli batter.
- Add salt, cumin powder, turmeric powder, chaat masala, grated ginger, chopped green chilli, and chopped cilantro or coriander leaves.Mix well.
- Heat sufficient oil in a pan or wok.Pour a ladle full batter in the middle.
- When it puffed up turn over and fry the other side on low heat. Fry till it becomes golden brown.
- Remove from oil and place on a paper towel.
- Increase the heat and add ladle full batter again. Let it puffed up, turn over and fry the other side on low heat. Fry all the dhuska in this method.
- Serve hot with spicy potato curry or ghugni or chickpea curry.Or serve as a snack with tea or coffee.