Authentic Jharkhandi Dhuskha with Ghugni
A beloved rustic breakfast from Jharkhand, featuring crispy, golden-brown rice and lentil fritters paired with a robust spiced chickpea gravy. This comforting combination delivers a hearty crunch and earthy flavors that embody traditional tribal homestyle cooking.
520min
Total Time
4
Servings
Jharkhandi
Cuisine
Recipe
1
Wash and soak parboiled rice, chana dal, and urad dal together for at least 6 to 8 hours.
2
Drain the soaked rice and lentils, then grind them into a smooth, thick batter along with ginger and green chilies.
3
Mix cumin seeds, turmeric, and salt into the batter, and let it rest for 30 minutes.
4
For the ghugni, heat mustard oil in a pan and sauté chopped onions until golden brown.
5
Add tomato puree, turmeric, coriander powder, and salt, cooking until oil separates from the masala.
6
Add cubed potatoes and boiled black chickpeas to the pan, toss well with the spices, pour in water, and simmer until tender.
7
Finish the ghugni with a generous pinch of garam masala and fresh coriander leaves.
8
Heat mustard oil in a deep kadhai for frying the dhuskha.
9
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.
10
Serve the hot and crispy dhuskha alongside the warm, spiced ghugni.
Ingredients
1 cup parboiled rice
1/2 cup chana dal (split Bengal gram)
1/4 cup urad dal (split black gram)
1 inch ginger piece
3-4 green chilies
1 tsp cumin seeds
1/2 tsp turmeric powder
1 cup boiled black chickpeas (kala chana)
2 medium potatoes, cubed
1 large onion, finely chopped
2 tomatoes, pureed
1 tsp garam masala
Mustard oil for frying and cooking
Salt to taste
*This AI-generated recipe may contain inaccuracies.