Jharkhandi Dhooska With Rai Lehsoon Waale Aalu

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Jharkhandi Dhooska With Rai Lehsoon Waale Aalu


Cooking Time

Preparation Time :4 Hr 20 Min

Cook Time : 40 Min

Total Time : 5 Hr 0 Min


Serves : 4
  • 1 cup rice

  • 1 cup chana dal

  • 1 tbsp chopped ginger

  • 4 green chillies

  • 1 tsp cumin seeds

  • 1/2 tsp 1 pinch turmeric powder

  • 2 tsp or to taste salt

  • 2 big potatoes

  • 8 garlic cloves 4-5 green chillies

  • 1 tsp mustard seeds

  • 1 tbsp mustard oil

  • 1 cup oil for frying dhuska

  • 1 tsp chilli powder

  • 1 tsp coriander powder

  • 2 tomatoes finely chopped

  • 1 handful fresh coriander


  • First lets prepare potato curry. For that make paste of mustard and garlic by adding just enough water
  • Peel potatoes and cut them lengthwise
  • In a pan heat mustard oil add mustard garlic paste and fry till oil separates.
  • Add coriander, chilli and turmeric powder, fry for a minute
  • Sprinkle little water so that masala doesn't get burned
  • Add chopped tomatoes and salt
  • Fry till tomatoes get soft and mushy
  • Add potatoes and hot water
  • Adding hot water to curry helps not to drop down the temperature
  • Cover and simmer until potatoes get cooked and gravy is of desirable consistency, not too thick gravy is preferred with dhooska.
  • To make dhooska soak rice and dal together atleast for 4 hours
  • Drain, add ginger and green chillies and make a batter
  • Batter should be of dosa batter consistency
  • Add whole cumin, salt and 1 pinch termeric
  • Heat up oil in a kadai
  • Oil should be hot, pour one big spoon of batter in the center of hot oil
  • Batter will start rising like a puri, press gently and fry until corners get slightly crispy
  • Take out on a kitchen towel to drain excess oil
  • Serve dhuska hot hot with prepared potato curry oozing out the aroma of mustard oil with some fresh coriander leaves on top.
  • Dhooska is also eaten with mutton curry as non vegetarian option