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Crispy on the outside and soft inside, these deep-fried pancakes are a beloved breakfast from Bihar and Jharkhand. Made from a naturally fermented batter of rice and lentils, they have a unique tangy and savory flavor. This recipe requires overnight soaking and fermentation, so plan accordingly.
For 4 servings
Soak Rice and Lentils (6-8 hours)
Grind the Batter (10 minutes)
Ferment the Batter (8-12 hours)
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Crispy on the outside and soft inside, these deep-fried pancakes are a beloved breakfast from Bihar and Jharkhand. Made from a naturally fermented batter of rice and lentils, they have a unique tangy and savory flavor. This recipe requires overnight soaking and fermentation, so plan accordingly.
This bihari recipe takes 45 minutes to prepare and yields 4 servings. At 416.68 calories per serving with 12.05g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Season the Batter (2 minutes)
Fry the Dhuskas (20-25 minutes)
Serve Hot
Add 2 tablespoons of finely chopped coriander leaves or mint leaves to the batter for a fresh, aromatic twist.
To reduce oil, cook the dhuska batter in a greased Paniyaram (Appe) pan on low-medium heat, covering it for a few minutes on each side until cooked through.
Increase the number of green chillies or add 1/2 teaspoon of red chilli powder to the batter for extra heat.
The combination of chana dal and urad dal provides a good source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The natural fermentation process breaks down complex starches and proteins, making the dhuska easier to digest. It also introduces beneficial probiotics that support a healthy gut microbiome.
Made from rice and lentils, dhuska is rich in complex carbohydrates and fiber, which provide a steady and sustained release of energy, keeping you full and energized for longer.
Dhuska is traditionally served as a breakfast or snack with a side of Ghugni (a spicy curry made from black chickpeas) or a simple, tangy Aloo ki Sabzi (potato curry). The combination is a staple in Jharkhand and Bihar.
There could be a few reasons. The most common is improper fermentation; the batter may not have risen enough. Another reason could be the batter consistency – if it's too thick, it won't puff. Lastly, the oil temperature is crucial; if it's not hot enough, the dhuska won't get the initial heat shock needed to puff up.
Yes, for a quick version, you can skip the 8-12 hour fermentation. Just before frying, add 1/2 teaspoon of Eno fruit salt or baking soda to the seasoned batter, mix gently, and fry immediately. While it provides a similar texture, it will lack the characteristic tangy flavor of the fermented version.
Dhuska has both healthy and unhealthy aspects. The base ingredients (rice and lentils) are nutritious, providing protein, fiber, and complex carbs. Fermentation makes it easier to digest and good for gut health. However, it is deep-fried, which adds a significant amount of fat and calories. It's best enjoyed in moderation as part of a balanced diet.
One serving of Dhuska (approximately 3 pieces) contains around 420-450 calories. The exact number can vary based on the size of the dhuska and the amount of oil absorbed during frying.
You can store unseasoned, fermented batter in an airtight container in the refrigerator for up to 2 days. Before using, bring it to room temperature and then add the salt and spices. Note that it might become more sour the longer it's stored.