Dhuska
Crispy on the outside and soft inside, these deep-fried pancakes are a beloved breakfast from Bihar and Jharkhand. Made from a naturally fermented batter of rice and lentils, they have a unique tangy and savory flavor. This recipe requires overnight soaking and fermentation, so plan accordingly.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Soak Rice and Lentils (6-8 hours)
- b.Rinse the rice, chana dal, and urad dal together under cold running water until the water runs clear.
- c.Place them in a large bowl and add enough water to cover them by at least 2 inches.
- d.Cover the bowl and let them soak for a minimum of 6 hours, or preferably overnight.
- 2
Step 2
- a.Grind the Batter (10 minutes)
- b.Drain all the water from the soaked rice and lentils.
- c.Transfer the mixture to a high-speed blender or wet grinder. Add the chopped ginger, garlic cloves, and green chillies.
- d.Grind to a smooth, thick batter. Add water sparingly, a few tablespoons at a time, only as needed to help the grinding process. The final consistency should be thick yet pourable, similar to idli batter.
- 3
Step 3
- a.Ferment the Batter (8-12 hours)
- b.Pour the ground batter into a large container, ensuring it's only filled halfway to allow room for it to rise.
- c.Whisk the batter vigorously for 1-2 minutes to incorporate air, which aids fermentation.
- d.Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free spot to ferment for 8 to 12 hours, or until it has visibly increased in volume and has a slightly sour, fermented aroma.
- 4
Step 4
- a.Season the Batter (2 minutes)
- b.Once fermented, gently stir the batter. Do not overmix, as this will deflate the air pockets.
- c.Add the turmeric powder, cumin seeds, hing, and salt to the batter.
- d.Mix gently with a spoon or spatula until just combined.
- 5
Step 5
- a.Fry the Dhuskas (20-25 minutes)
- b.Heat the oil in a kadai or deep pan over medium-high heat. The oil should be about 2-3 inches deep.
- c.To test if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface quickly, the oil is at the right temperature.
- d.Reduce the heat to medium. Using a ladle, pour about 1/4 cup of batter directly into the hot oil. Do not spread it.
- e.The dhuska will sink at first and then puff up like a puri and float to the top. Gently nudge it with a slotted spoon.
- f.Fry 2-3 dhuskas at a time, being careful not to overcrowd the pan.
- g.Fry for about 2-3 minutes, then flip and fry the other side for another 2-3 minutes until both sides are golden brown and crisp.
- h.Remove the fried dhuskas with a slotted spoon, allowing excess oil to drip back into the pan. Place them on a wire rack or a plate lined with paper towels.
- 6
Step 6
- a.Serve Hot
- b.Dhuska is best enjoyed immediately while it's hot and crispy.
- c.Serve traditionally with Ghugni (black chickpea curry) or Aloo ki Sabzi (spicy potato curry).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a perfect dhuska is the batter consistency. It should not be too thin (it will absorb oil) or too thick (it will be dense). It should coat the back of a spoon.
- 2Proper fermentation is crucial for the signature tangy flavor and soft, airy texture. In colder weather, you can place the batter in a preheated (and turned off) oven with the light on to provide a warm environment.
- 3Maintain a consistent medium heat while frying. If the oil is too hot, the dhuska will brown quickly on the outside but remain raw inside. If it's not hot enough, it will absorb too much oil.
- 4For an instant version without fermentation, you can add 1/2 teaspoon of Eno fruit salt or baking soda to the seasoned batter just before frying. Mix gently and fry immediately.
- 5Adding 1-2 tablespoons of finely chopped fresh coriander leaves to the batter adds a fresh, herby flavor.
Adapt it for your goals.
Flavor
Add 2 tablespoons of finely chopped coriander leaves or mint leaves to the batter for a fresh, aromatic twist.
HealthierHealthier
To reduce oil, cook the dhuska batter in a greased Paniyaram (Appe) pan on low-medium heat, covering it for a few minutes on each side until cooked through.
SpicierSpicier
Increase the number of green chillies or add 1/2 teaspoon of red chilli powder to the batter for extra heat.
Why this is on our healthy list.
Plant-Based Protein Powerhouse
The combination of chana dal and urad dal provides a good source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Gut-Friendly and Digestible
The natural fermentation process breaks down complex starches and proteins, making the dhuska easier to digest. It also introduces beneficial probiotics that support a healthy gut microbiome.
Sustained Energy Release
Made from rice and lentils, dhuska is rich in complex carbohydrates and fiber, which provide a steady and sustained release of energy, keeping you full and energized for longer.
Frequently asked questions
Dhuska is traditionally served as a breakfast or snack with a side of Ghugni (a spicy curry made from black chickpeas) or a simple, tangy Aloo ki Sabzi (potato curry). The combination is a staple in Jharkhand and Bihar.