Dhuska is a deep fried pancake from Jharkhand and Bihar. The batter is made of raw rice, Urad dal and chana dal. It can be spiced with vegetables to make it more filling.
While Dhuska or Dhooska has become popular over the net because of our earlier marathon, I remember talking to my Bihari Colleague about the popular dishes from her state and she used to talk about this one. This is mostly paired with Ghugni and can also be served as a snack.
Dhuska is always deep fried, similar to the Vellai Appam from Chettinad. In fact, I almost felt the recipe proportion to be the same, except for adding chana dal to Dhuska. Since I always feel we must at least make the dish the way it is supposed to be, I went ahead deep frying it. Only difference is, I used appachatti and little more of oil than what I would use on a tawa. It turned out so well, and I almost felt I had deep fried it.
I paired it with a kurma and the spongy pancake soaked up the kurma well. I didn’t remember what my colleague said about her recipe, I instead checked out Priya Sri’s recipe and adapted form it.
This is a no ferment dosa as all you need to remember is to soak the rice and dal overnight and grind it for breakfast.
When I talk about this batter, I can but remember the adventure I had last week when I had planned to make about 8 different fermented and no ferment versions. As I have mentioned before, I always discuss these plans with Amma and she helped me with this. I said I could soak a huge batch of Raw Rice and Urad Dal, apart from Moong dal and Chana Dal that’s required in varying proportions.
On the day we ground the batter, my fridge was filled with just these batters. I had a huge list written down on what’s fermented and what’s not! Then when I started making it, I had to go in one order with clicking and noting down how much each has to be mixed.
While I always think I must plan ahead and be on time with cooking etc, I can never seem to do and this cooking together, calculating things makes me feel I am scientist in my kitchen. What’s more important and satisfying is the results that turn out.
I only offerent couple of dishes from the list to Hubby dear, while few were sent to Parents for their dinner. Out of the rest of the varieties, Peddu and Konda helped in sharing their thoughts. Konda was saying I should not be making so many at the same time as its not letting her enjoy one version. I said I can redo the dish she liked the best later again.
So for D, it is Dhuska from Jharkhand in the A to Z Flatbread and More, where I am doing AtoZ Dosa Varieties
A to Z Dosa Varieties
PIN This for Later!
Step by Step Pictures for making Dhuska
Dhuska | Deep Fried Pancake from Jharkhand
- 1 cup Raw Rice
- 1 cup Urad dal
- 1 cup Chana dal
- 3 nos Green Chilies
- 1 cup Onion
- 1/4 cup Peas (I used frozen)
- Handful Coriander Leaves
- Salt to taste
How to make Dhuska
- Wash and soak rice and dal together for 4-5 hours.
- If you are planning to make this for breakfast, you can soak it overnight and grind this before making it for breakfast.
- Before grinding, drain the excess water from the rice and dal. Take it together with chilies and coriander leaves and grind to a fine batter using little water. The batter should be smooth and well done.
- Transfer the batter to another bowl. Add green peas and chopped onions, salt and mix well. Heat a shallow pan or an appachatti with 2 tsp of oil. Add more if required.
- When it is hot, take half a ladle of batter and pour it in the center. Wait until the edges starts to brown, slowly flip the dhuska to other side and cook until it browns.
- Remove it to a serving plate and serve warm with any chutney or gravy.
Traditionally the dhuskas are deep-fried. You can also make these as normal Dosas on tawa, making it in appachatti, almost gives a deep fried effect.
This batter needs to be used up right away before it gets fermented. If you are not going to use right away, then refrigerate the batter for later use.