Dhuska (Jharkhand)

Crispy, fermented rice and lentil fritters traditionally served with ghughni aloo sabzi
Ingredients to make the batter
1 cup rice, soaked overnight
¼ cup urad dal, soaked overnight
½ cup chana dal, soaked overnight
2-inch piece ginger, peeled
3 green chillies
Salt, to taste
Water, as required
1 teaspoon jeera
1 teaspoon coriander powder
1 teaspoon red chilli powder
½ teaspoon haldi powder
Instructions to make the batter
- Drain and rinse the soaked rice, urad dal, and chana dal.
- In a blender, grind the rice and dals with ginger and green chillies, adding water little by little to make a smooth batter.
- Transfer to a bowl, cover, and ferment for 3–4 hours at room temperature.
- Once fermented, add jeera, coriander powder, red chilli powder, haldi, and salt. Mix well.
- Heat oil in a deep kadhai over medium flame.
- Drop a ladleful of batter into the hot oil. Let it puff up and float.
- Fry until golden brown and crisp. Remove and drain on kitchen paper.
Ingredients to make the Ghughni Aloo ki Sabzi (served with Dhuska)
1 tablespoon mustard oil
1 teaspoon jeera
¼ teaspoon hing
1 cup onion, chopped
1 green chilli, chopped
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon garam masala
Salt, to taste
1 cup tomatoes, puréed
1 cup kala chana, parboiled
2 boiled potatoes, diced
½ cup water
A handful of fresh coriander, chopped
Instructions to make the Ghughni Aloo ki Sabzi
- Heat mustard oil in a kadhai. Add jeera and hing; let them splutter.
- Add onions and green chilies. Sauté until translucent.
- Add red chili, coriander powder, garam masala, and sauté for 1–2 mins.
- Add tomato purée, kala chana, potatoes, and salt. Mix well.
- Add ½ cup water, bring to a boil, then simmer for 10–15 mins until thickened.
- Finish with chopped coriander.