Jharkhand Dhuska Crispy Fried Rice Lentil Pancake Street

Method

1. 1

   Drain soaked rice and chana dal. Grind with green chillies, ginger and 3 to 4 tbsp water to a coarse thick batter — some visible grain texture is correct, do not over-blend.

2. 2

   Add cumin seeds, turmeric and salt. Mix. Cover and ferment at room temperature for 3 to 4 hours until slightly bubbly and mildly sour.

3. 3

   Heat oil for deep frying on medium.

4. 4

   Pour 3 to 4 tbsp batter into the hot oil in a rough round 10 to 12 cm wide.

5. 5

   Fry on medium heat for 3 to 4 minutes per side until deep golden and completely crispy throughout.

6. 6

   Drain on paper towels. Serve hot with aloo chokha or green chutney.