Dhuska is the signature breakfast of Jharkhand, sold hot from roadside kadhais in Ranchi, Jamshedpur and Dhanbad, and made at home for festivals and Sunday mornings. It belongs to the Adivasi and Sadan food traditions of the Chota Nagpur plateau, where rice and pulses are the everyday staples. A plate of two costs very little at a street stall.
Rice and chana dal, sometimes with a little urad dal, are soaked and ground into a thick, slightly coarse batter, then ladled into hot oil where they puff into golden, thick discs. The outside is crisp, the centre soft and spongy. Dhuska is almost always eaten with a spicy aloo or kala chana curry, or with ghugni and green chutney.
At a glance
| Region | Jharkhand |
|---|---|
| Cuisine | Jharkhandi |
| Diet | Vegan |
| Course | Breakfast |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | rice / chana dal / urad dal / green chilli |
Ingredients
For the batter
- 1 cup rice (any short or medium grain)
- 1/2 cup chana dal
- 2 tbsp urad dal
- 1 inch ginger
- 3 green chillies
- 4 garlic cloves
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1 tsp salt
- 2 tbsp chopped coriander
- A pinch of baking soda (optional)
- Oil for deep frying
For the aloo curry
- 3 potatoes, boiled and cubed
- 2 tbsp mustard oil
- 1/2 tsp cumin seeds
- 1 onion, chopped
- 1 tomato, chopped
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 1/2 cups water
- Salt to taste
Method
- Rinse the rice, chana dal and urad dal and soak them together in water for 6 hours or overnight.
- Drain and grind with ginger, green chillies and garlic, adding as little water as possible, to a thick, slightly coarse batter like idli batter.
- Stir in cumin, turmeric, salt and coriander. The batter should drop thickly from a spoon. Rest for 15 minutes; add baking soda just before frying if you want them fluffier.
- For the curry, heat mustard oil, splutter cumin, then fry the onion for 5 minutes until golden. Add tomato and the powdered spices and cook for 4 minutes until soft.
- Add potatoes, salt and water, lightly mash a few pieces, and simmer for 8-10 minutes until thick. Finish with garam masala.
- Heat oil for deep frying on medium-high. Pour a ladleful of batter gently into the oil; it should sink and rise immediately.
- Spoon hot oil over the top so it puffs, fry for 2 minutes, flip and fry another 1-2 minutes until golden brown and crisp. Drain and serve hot with the curry.
Tips
- A batter that is too thin spreads and absorbs oil; add a spoon of rice flour to thicken it.
- Fry one at a time until you get the hang of the ladle movement – pour from close to the oil to avoid splashes.
- Ghugni (spiced dried peas) is the other classic accompaniment.
Serve with
Spicy aloo curry or ghugni with coriander chutney.