Dhuska | How to make Dhuska

By Subha Prakash  |  24th Sep 2016  |  
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  • Dhuska, How to make Dhuska
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About Dhuska Recipe

Dhuska is the signature dish of Jharkhand Region. Traditional food and a must item in marriages there, particularly in villages. When I first prepared this dish, i able to feel it is some what similar to our chettinad dish vellai paniyaram, while vellai paniyaram consumes more oil, this dhuska does not absorb oil that much. Taste is so great. So on weekend or for festive season try this recipe and give your feedback. I like to eat it soft, so i keep the batter bit thicker. So if you want crispy , keep batter little watery. When you first try this, you can feel the taste and can modify recipe according to your taste, whether to keep batter thick or thin, or fry it till crispy or not.

Dhuska is a delicious dish which is liked by people of all age groups. Dhuska by Subha Prakash has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Dhuska at many restaurants and you can also prepare this at home. This authentic and mouthwatering Dhuska takes 10 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Dhuska is a good option for you. The flavour of Dhuska is tempting and you will enjoy each bite of this. Try this Dhuska on weekends and impress your family and friends. You can comment and rate the Dhuska recipe on the page below.


Ingredients to make Dhuska

  • Parboiled rice - 1 cup
  • chana dal - 1 cup
  • ginger - 2 inch piece
  • green chillies - 5
  • cumin seeds - 1 tsp
  • Cooked green peas - 1/4 cup
  • salt to taste
  • oil as needed

How to make Dhuska

  1. Soak parboiled rice and channa dal for eight hours or overnight. Grind it adding ginger, green chillies, cumin seeds to a smooth paste. Add salt, green peas and turmeric powder to the batter.
  2. Pour a spoon full of batter in to the oil, if it is broad kadai, can pour three to four at a time.
  3. When it begins to change colour, turn it, when the other side is cooked too, take it out and serve hot with spicy chutney.

My Tip:

When batter is watery, oil will be consumed more, so better keep batter of idli batter consistency.

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