Authentic Jharkhandi Dhuska with Warm Ghugni
Crispy, golden-brown deep-fried rice and lentil pancakes paired with a hearty, spiced yellow pea curry. This traditional comfort food offers a delightful contrast of textures and robust earthy flavors.
510min
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 or overnight.
2
Drain the water and grind the soaked rice and dal mixture along with ginger and green chilies into a smooth, thick batter.
3
Add cumin seeds, turmeric powder, red chili powder, and salt to the batter, mixing well and resting it for 30 minutes.
4
For the ghugni, pressure cook the soaked yellow peas with turmeric, salt, and water for 4 to 5 whistles until tender.
5
In a pan, heat a little oil, sauté chopped onions until golden, add chopped tomatoes, and cook until soft.
6
Add the boiled yellow peas, garam masala, and a splash of water, simmering the ghugni for 10 minutes.
7
Heat mustard oil in a deep kadhai for frying the dhuska.
8
Ladle a portion of the batter into the hot oil and fry until it puffs up, turns golden brown, and becomes crispy on both sides.
9
Serve the hot, crispy dhuska immediately alongside the warm, spiced ghugni.
Ingredients
1 cup parboiled rice
1/2 cup chana dal (split bengal gram)
2 tablespoons urad dal
1 inch ginger, chopped
2 green chilies
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
Mustard oil for deep frying
1 cup dried yellow peas, soaked overnight for ghugni
1 onion, finely chopped
1 tomato, chopped
1 teaspoon garam masala
*This AI-generated recipe may contain inaccuracies.