Jharkhand Dhuska Fried Rice Lentil Pancake

Method

1. 1

   Soak the rice and dal separately: Wash 1 cup raw rice and 1/2 cup chana dal separately in several changes of water. Soak each in 2 cups water for 6 to 8 hours or overnight. Longer soaking produces a better fermented batter.

2. 2

   Drain and grind together: Drain both the rice and chana dal. Place in a mixer together with green chilli, ginger, cumin seeds, asafoetida and salt. Add water gradually while grinding — about 1/2 cup. Grind for 3 to 4 minutes until a smooth, thick batter forms. The batter should be thicker than dosa batter.

3. 3

   Ferment the batter: Pour the batter into a large bowl. Cover with a cloth. Leave in a warm place for 6 to 8 hours or overnight. The batter will become bubbly and slightly sour — a sign of fermentation. Fermented dhuska batter is tangier and produces a crispier fried crust.

4. 4

   Check batter after fermentation: Stir the fermented batter. It should smell mildly sour and be slightly bubbly. If it smells strongly sour, the fermentation has gone too long — add a pinch of baking soda and use immediately.

5. 5

   Heat oil for frying: Pour oil to 5 cm depth in a wide heavy kadai. Heat on medium-high. Test with a drop of batter — it should rise within 2 seconds and sizzle actively.

6. 6

   Pour the batter in ovals: Dhuska is not round — it is poured in oval shapes. Pour 1/3 cup of batter in a roughly oval shape directly into the hot oil. Pour slowly and steadily — the oil will immediately start setting the edges.

7. 7

   Fry on medium heat: Do not touch the dhuska for the first 2 minutes as the bottom sets. Once the edges are crispy and the top looks partially set, flip carefully.

8. 8

   Fry the second side: Fry the second side for 2 to 3 minutes until equally golden and crispy. The dhuska should be golden-brown on both sides with slightly crispy edges.

9. 9

   Drain: Remove with a slotted spoon. Drain on paper towels. Fry all the batter in batches.

10. 10

    Serve with aloo sabzi: Serve hot dhuska alongside a spiced potato curry (aloo sabzi made with cumin, turmeric and coriander powder) and green coriander chutney.

11. 11

    Note: Dhuska is the most well-known snack of Jharkhand and has become one of the symbols of Jharkhandi food identity. It is sold at every market, fairground and street corner across the state — from Ranchi to Jamshedpur to Dhanbad. The combination of rice and chana dal in the batter (as opposed to rice and urad dal used for dosa) gives dhuska its distinctive hearty texture. Dhuska is the standard offering at the Jharkhand state's official cultural events.