This popular snack from Jharkhand made from rice and lentils is perfect for a rainy day.


  • 1 cup rice, soaked for 2 hours 
  • 3/4 cup chana dal, soaked for 2 hours 
  • 1 tsp jeera or cumin seeds 
  • 1 tsp ginger, grated 
  • 4 cloves of garlic 
  • 4 green chilies, 2 chopped 
  • 1 cup green peas 
  • Fresh coriander leaves 
  • Salt to taste 
  • Oil for frying 
  • 1 cup water 


  1. Grind the rice and chana dal into a smooth paste, using very little water if needed 
  2. Grind jeera (cumin), ginger, garlic and green chilies into a smooth paste and add to the rice and dal paste 
  3. Add a little water to the mixture to bring it to pourable consistency 
  4. Heat oil in a kadhai for frying 
  5. Use a large spoon to pour the batter- about 4 at a time. Deep fry on medium flame. 
  6. 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.  
  7. Serve the hot dhuska with aloo subzi or green chutney 

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