Authentic Jharkhandi Dhuska with Ghugni
Crispy, deep-fried rice and lentil pancakes paired with a hearty, spiced black chickpea curry. This rustic tribal delicacy makes for a deeply satisfying weekend breakfast.
465min
Total Time
4
Servings
Jharkhandi
Cuisine
Recipe
1
Wash and soak the rice, chana dal, and urad dal together in water for at least 6 hours.
2
Drain the soaked grains and lentils, then grind them along with green chilies and ginger into a smooth, pouring-consistency batter.
3
Mix cumin seeds, turmeric powder, and salt into the dhuska batter, then let it rest for 30 minutes.
4
For the ghugni, pressure cook the soaked black chickpeas and cubed potatoes with water and salt for 5-6 whistles until tender.
5
Heat mustard oil in a pan, sauté chopped onions until golden, then add ginger-garlic paste and tomato puree.
6
Add coriander powder, turmeric, and salt, cooking the masala until oil separates from the edges.
7
Stir in the boiled chickpeas and potatoes along with their water, simmering the curry for 10 minutes before finishing with garam masala.
8
Heat sufficient mustard oil in a deep kadhai for frying.
9
Ladle a portion of the dhuska batter into the hot oil and fry until puffed, golden brown, and crisp on both sides.
10
Serve the hot dhuska alongside the flavorful ghugni.
Ingredients
1 cup parboiled rice
1/2 cup chana dal (split bengal gram)
2 tablespoons urad dal
2 green chilies
1-inch piece of ginger
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 cup black chickpeas (kala chana), soaked overnight
2 medium potatoes, cubed
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
1 teaspoon coriander powder
1/2 teaspoon garam masala
Mustard oil for frying and cooking
Salt to taste
*This AI-generated recipe may contain inaccuracies.