Very popular breakfast recipe from the state of Jharkhand, a crispy yet puffed bread made with rice and lentils, flavored with green chilies, ginger, cumin seeds, fresh coriander, is dhuska recipe. It is a very interesting recipe. At times when I prepared potato curry and don’t want to make the regular pooris, I make Dhuska. As such also it is served with potato curry or kala chana curry or potato chana curry. It makes a great brunch recipe too.
Recipes using dal and rice are so common across our country. We all know how this combo is used in the South of India. Idli recipe, dosa recipe and so many other recipes are prepared using dal and rice. Dhuska also uses the same combination but the method of cooking changes the dish all together. Let’s see the ingredients required for Dhuska recipe:
Rice: You can use any variety of rice for this recipe. Be it the rice used for khichadi or kheer or the idli rice or basmati rice. Soaking the rice for enough time is critical.
Dl: Urad dal is used to make dhuska. Dal also needs to be soaked to 4-6 hours. You can also soak it overnight.
Flavoring: Simple ingredients are used to flavor dhuska. Such as ginger, green chilies, fresh coriander, cumin seeds, asafetida (heeng) etc.
You might like our collection of poori recipes.
Serve it with hot and potato gravy of your choice.
1.This recipe serves 4-5 persons.
2.Add 1 cup of soaked rice in the grinder jar.
3.Grind to make a smooth paste.
4.Add ½ cup of soaked urad dal in a grinder jar. Also add in 4 chopped green chilies and 1” piece of chopped ginger. Add water as much required for grinding.
5.Make a smooth paste.
6.Transfer the ground dal and rice to a mixing bowl. Add salt to taste, ¼ tsp turmeric powder, 1 tsp cumin seeds (jeera), pinch of heeng, and a handful of chopped coriander leaves.
7.Heat oil for frying. Once hot, pour a ladle of the dhuska batter.
8.Let dhuska fry for a minute. Do not touch it initially. Pour hot oil on it so the top also gets cooked. Thereafter flip and cook from the other side too.
9.Cook till golden brown from both the sides.
10.Serve hot. Bon appetit!
PREP TIME 10 minutes + 4-6 hours soaking time
COOK TIME 15 minutes
TOTAL TIME 25 minutes + 6 hours passive time
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