Dhuska - Deep Fried Pancake/Puri

Dhuska is a traditional cuisine very popular in North India, a specialty of Jharkhand and Bihar. No festival is complete without it. 
Dhuska, is a kind of deep fried pancake/puri. This recipe is good for breakfast or as a snack, we had this for our lunch with Ghugni ( Dried White Vatana/ White Peas Curry) with is a classic combo for this.

1 Cup = 200 Ml
Serves 4 - 5

1 Cup Rice - I have used normal cooking rice
½ Cup Chana Dal
¼ Cup Urad Dal.chana
2 Green Chillies
¾ Inch Ginger
2 Tablespoons Chopped Coriander Leaves
1 Teaspoon Cumin Seeds
¼ Teaspoon Asafoetida
½ Teaspoon Turmeric Powder
¾ Teaspoon Himalayan Salt or to taste
¾ Cup Water - for grinding/making the batter

Wash and soak each chana dal, 
urad dal and 
rice separately. Soak them in water for 2 -4 hours ( I soaked them for 2 hours).
After soaking for 2 hours drain all the water from it.
Grind each of them separately in a small grinder jar.

Grind the urad dal first with 
add just a tablespoon of water to a fine paste. Remove this into a bowl.
Grind the chana dal along with green chillies and ginger 
 to a fine paste, ( again by adding a tablespoon of water). Remove this too into the same bowl, along the urad dal paste.
Grind the rice in two batches
to a fine paste. 
Pour this into the ground dal bowl ( total quantity of water used to grind and make the batter is ¾ cup)
Now add cumin seeds, asafoetida, turmeric powder, salt, chopped green coriander.
Mix all the ingredients well. Whisk the batter well, add the remaining water to make a slightly thick batter, Keep aside.
Heat oil in a medium deep frying pan . Do not add too much of oil just enough to cover the dhuska on medium high flame. Add the batter using a round spoon into the hot oil. 
When it puff up, flip and fry it on both side till golden. brown, ( see notes). Drain them out once they are fried and fry rest of the dhuska's.
Dhuska's are ready!! 
Serve it with Ghugni ( Dried White Vatana/ White Peas Curry) or any chutney. 
Enjoy, very simple & delicious!!
My Notes
Dhuska batter is never fermented. 
Since you fry them in little oil these take long time to finish frying all the dhuska's , so what I did, is that, 
in a broad frying pan, heat little oil and when they were fried on one side, 
transferred it to this pan let them fry on medium heat till they were cooked and 
golden brown on both sides, see how puff and beautiful they look.
Labels: Fried, Flat Breads, Puris, Vegan, Gluten free, North Indian, Jharkhand, Bihar, Snack, Main course, Breakfast
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

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