Dhuska ~ Jharkhand Special Breakfast

Preparation time: 15 minutes

Cooking time: 30 ~ 40 minutes

Serves: 4 ~ 5


1 cup per boiled rice / idly rice

1 cup channa dhal

1/2 cup fresh green peas

1 green chillies. chopped finely

1 tbsp minced cilantro

Water as needed

Salt to taste

Oil for frying

For masala: ( optional)

1 inch ginger

1/4 asafotida/Hing



1. Wash and soak rice and channa dhal together in sufficient amount of  water for 8 hours or overnight.

2. Drain the water and grind the soaked dhal with water to idly, dosa batter consistency.

3. Add fresh green peas, green chillies, cilantro and salt (along with ground masala) to the batter. 


6. Heat oil in a frying pan. When oil is hot, pour the batter directly to the oil with help of laddle.

7. The mixture automatically spread and puffs up like poori. Deep fry both the sides till it changes it color. Transfer and place it on the paper towel to remove excess oil. Serve hot with tomato chuntey or any spicy chutney.

Note:  I prefer adding ginger and hing, You can avoid and stick to original recipe.  Do not over fry your pooris, it will become more crispy. For soft poori/ dhuska, remove when it slightly changes it color.