Authentic Jharkhandi Dhooska with Spicy Ghugni
Crispy golden fried lentil and rice pancakes paired with a hearty, spiced chickpea curry. This rustic tribal delicacy makes for a comforting and satisfying meal.
510min
Total Time
4
Servings
Jharkhandi
Cuisine
Recipe
1
Wash and soak the rice, chana dal, and urad dal together for at least 6 to 8 hours.
2
Drain the soaked grains and lentils, then grind them into a smooth, thick batter along with green chilies, ginger, and cumin seeds.
3
Let the batter ferment for a few hours, then stir in salt and a pinch of turmeric.
4
For the ghugni, pressure cook the soaked black chickpeas with water and salt until tender.
5
Heat mustard oil in a pan, sauté chopped onions until golden brown, then add ginger-garlic paste and tomato puree.
6
Add turmeric, coriander powder, red chili powder, and salt, cooking until the oil separates from the masala.
7
Add the boiled chickpeas along with some water and simmer the curry for 10 minutes, finishing with garam masala.
8
Heat ample mustard oil in a deep kadhai for frying the dhooska.
9
Ladle a portion of the prepared batter into the hot oil and fry until it puffs up, turns golden brown, and becomes crisp on both sides.
10
Serve the hot, crispy dhooska alongside the spicy ghugni garnished with fresh coriander leaves.
Ingredients
1 cup parboiled rice
1/2 cup chana dal (split Bengal gram)
1/4 cup urad dal
2 green chilies
1 inch piece ginger
1 tsp cumin seeds
1/2 tsp turmeric powder
1 cup black chickpeas (kala chana), soaked overnight
2 onions, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
1 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp garam masala
Mustard oil for frying and cooking
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.