Dhuska

**Soak the grains:** Rinse parboiled rice and chana dal separately. Soak both together in water for 4–6 hours (or overnight for best results).

**Grind the batter:** Drain the soaked rice and dal. Grind together with green chillies, ginger, and garlic into a coarse, thick batter. Do not add too much water — the batter should be thick enough to hold its shape.

**Season the batter:** Add finely chopped onion, cumin seeds, turmeric, red chilli powder, chopped coriander leaves, and salt to the batter. Mix well. The batter should be of a dropping consistency, slightly thicker than dosa batter.

**Rest the batter:** Let the batter rest for 15–20 minutes. This helps the flavours meld and the batter thicken slightly.

**Heat the oil:** Pour oil into a deep kadai and heat to 170–180°C. Test by dropping a small amount of batter — it should rise to the surface within 2–3 seconds.

**Shape and fry:** Using a large spoon or ladle, drop spoonfuls of batter into the hot oil. Each dhuska should be about 8–10 cm in diameter and 1 cm thick.

**Fry until golden:** Fry on medium heat for 3–4 minutes per side, turning once, until deep golden brown and crisp on the outside. The inside should be cooked through and slightly soft.

**Drain and serve:** Remove with a slotted spoon and drain on paper towels. Serve hot with aloo chokha (spiced mashed potato) or green chutney.