Dhuska (Jharkhand)

Crispy, fermented rice and lentil fritters traditionally served with ghughni aloo sabzi

1. Drain and rinse the soaked rice, urad dal, and chana dal.
2. In a blender, grind the rice and dals with ginger and green chillies, adding water little by little to make a smooth batter.
3. Transfer to a bowl, cover, and ferment for 3–4 hours at room temperature.
4. Once fermented, add jeera, coriander powder, red chilli powder, haldi, and salt. Mix well.
5. Heat oil in a deep kadhai over medium flame.
6. Drop a ladleful of batter into the hot oil. Let it puff up and float.
7. Fry until golden brown and crisp. Remove and drain on kitchen paper.

 

Ingredients to make the Ghughni Aloo ki Sabzi (served with Dhuska)

1. Heat mustard oil in a kadhai. Add jeera and hing; let them splutter.
2. Add onions and green chilies. Sauté until translucent.
3. Add red chili, coriander powder, garam masala, and sauté for 1–2 mins.
4. Add tomato purée, kala chana, potatoes, and salt. Mix well.
5. Add ½ cup water, bring to a boil, then simmer for 10–15 mins until thickened.
6. Finish with chopped coriander.