This popular snack from Jharkhand made from rice and lentils is perfect for a rainy day.
Method
Method:
Grind the rice and chana dal into a smooth paste, using very little water if needed
Grind jeera (cumin), ginger, garlic and green chilies into a smooth paste and add to the rice and dal paste
Add a little water to the mixture to bring it to pourable consistency
Heat oil in a kadhai for frying
Use a large spoon to pour the batter- about 4 at a time. Deep fry on medium flame.
Once the lower base of the dhuska turns golden-brown, flip gently to fry on the other side on low flame. Remove the fried dhuska to a paper towel to absorb extra oil. Repeat with the remaining batter.
Serve the hot dhuska with aloo subzi or green chutney
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