Dhuska
An authentic vegetarian recipe from Jharkhand, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
250g Parboiled rice
100g Chana dal (split chickpeas)
3piece Green chillies
15g Ginger
4piece Garlic cloves
80g Onion
4g Cumin seeds
2g Turmeric powder
3g Red chilli powder
15g Coriander leaves
5g Salt
500ml Oil (for deep frying)
100ml Water
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
**Soak the grains:** Rinse parboiled rice and chana dal separately. Soak both together in water for 4–6 hours (or overnight for best results).
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**Grind the batter:** Drain the soaked rice and dal. Grind together with green chillies, ginger, and garlic into a coarse, thick batter. Do not add too much water — the batter should be thick enough to hold its shape.
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**Season the batter:** Add finely chopped onion, cumin seeds, turmeric, red chilli powder, chopped coriander leaves, and salt to the batter. Mix well. The batter should be of a dropping consistency, slightly thicker than dosa batter.
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**Rest the batter:** Let the batter rest for 15–20 minutes. This helps the flavours meld and the batter thicken slightly.
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**Heat the oil:** Pour oil into a deep kadai and heat to 170–180°C. Test by dropping a small amount of batter — it should rise to the surface within 2–3 seconds.
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**Shape and fry:** Using a large spoon or ladle, drop spoonfuls of batter into the hot oil. Each dhuska should be about 8–10 cm in diameter and 1 cm thick.
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**Fry until golden:** Fry on medium heat for 3–4 minutes per side, turning once, until deep golden brown and crisp on the outside. The inside should be cooked through and slightly soft.
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**Drain and serve:** Remove with a slotted spoon and drain on paper towels. Serve hot with aloo chokha (spiced mashed potato) or green chutney.
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Chef's Tips
The batter must be coarse, not smooth — the grainy texture of rice and dal gives dhuska its characteristic crispy exterior and soft interior.
Parboiled rice (sela chawal) is traditional and gives better texture than regular rice; avoid using basmati.
Fry on medium heat throughout — high heat browns the outside before the inside cooks, while low heat makes them greasy.
Dhuska is best eaten immediately while hot and crispy; it softens quickly as it cools.
About This Dish
Dhuska is a traditional vegetarian dish from Jharkhand, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The batter must be coarse, not smooth — the grainy texture of rice and dal gives dhuska its characteristic crispy exterior and soft interior. - Parboiled rice (sela chawal) is traditional and gives better texture than regular rice; avoid using basmati. - Fry on medium heat throughout — high heat browns the outside before the inside cooks, while low heat makes them greasy. - Dhuska is best eaten immediately while hot and crispy; it softens quickly as it cools.
Category
Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium