Dhuska or Dushka is a popular deep fried snack eaten all over Jharkhand. The main ingredients are rice, dal and sometimes boiled potatoes are also added to this savoury dish. The bread is then deep fried. It is often served with aloo matar sabji, sauce or chutney. Instead of deep frying, I used the paniyaram pan for frying and replaced rice with Kodo millet and added some veggies. A healthy and yummy dish is ready!
- 1 Cup Kodo Millet/Varagu
- 1/2 Cup Chana Dal
- 1/4 Cup Urad Dal
- 2 Tbsp Rice Flakes/Poha/Aval
- 1 Tsp Salt
- 1/2 Tsp Jeera
- 1/2 Tsp Chilli Powder
- 1/4 Tsp Turmeric Powder
- 1/4 Cup Finely Chopped Coriander Leaves
- 2 Tbsp grated Carrots
- 2 Tbsp Finely chopped Cabbage
- 1/8 Tsp Asafoetida Powder
- 2 Green Chillies
- (Cold Pressed) Oil for frying
- Wash and soak dals together and Rice and poha together for 5 hours or overnight.
- Drain and first grind dals to a smooth fluffy batter by adding very little water. Remove and transfer to a wide bowl.
- Grind rice along with jeera, green chillies and salt to a thick smooth batter. Add to the dal batter. Mix in coriander leaves, carrots, cabbage, asafoetida powder, turmeric powder and chilli powder. Give a good mix with hand so that the batter becomes fluffy.
- The batter should be of thick dosa batter consistency.
- Heat a paniyaram pan and add some oil in each mould. Pour batter up to 3/4th level and cook on medium heat till the bottom portion becomes crisp and golden in colour. Once done, flip and cook the other side till crisp.
- Serve with aloo matar sabji or some spicy chutney.
1. Other millets like Proso, Little, Foxtail or Barnyard will also work for this recipe.
2. For deep frying, heat oil in a pan and pour a ladle full of batter and cook.
3. Make sure the batter is of thick pouring consistency.
Subscribe and receive new recipes via email
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?