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Dhuska with aloo chana sabzi recipe | street style dhuska recipe | Jharkhand special dhuska recipe

Dhuska with aloo chana sabzi is popular street food in Jharkhand. Dhuska is fluffy, soft and made with fermented rice-dal batter. It is served with rasedar (liquidy) aloo chana ki sabzi as a breakfast or brunch. This sabzi can be prepared simply and quickly in a pressure cooker and taste great with dhuska.  The best part is that this no-fuss recipe is made with ingredients that you are sure to have at home! Do try this!

The key to making tasty dhuska and aloo chana sabzi at home are;

For dhuska

  • Firstly, for dhuska batter should be medium thick and pouring consistency. Also, whisk the dhokla batter well so air particles incorporate into it and dhokla become soft and fluffy.
  • Do not add baking soda or eno to batter otherwise batter will spoil while frying it.
  • Fry dhuska on medium-high flame. do not fry it on low flame.
  • Lastly, Dhuska tastes great when prepared soft, fluffy and serve hot.

For aloo chana sabzi

  • Firstly, soak Kala chana in slightly hot water for 4 hrs helps to reduce its cooking time.
  • I personally like this sabzi with onion and garlic, but you can be made it without onion and garlic.
  • Pressure cook sabzi on a medium flame for 6-7 whistle or till chana is properly cooked and becomes soft.
  • Finally, aloo chana dal sabzi tastes great when prepared spicy.

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Recipe video

Dhuska with aloo chana sabzi recipe | street style dhuska recipe | Jharkhand special dhuska recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Soaking time and fermentation time 8 hours
Total Time 8 hours 35 minutes
Course Breakfast, Snack
Cuisine indian street food
Servings 5


For dhuska

  • 1 cup small grain rice
  • ½ cup chana dal
  • ¼ cup urad dal
  • ½ cup water for grinding batter
  • 1 tbsp green chilli paste
  • 1 tsp ginger paste
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • Salt to taste
  • Pinch of hing
  • ¼ tsp ajwain
  • ¼ tsp black pepper powder
  • ½ cup water to adjust batter consistency.
  • Oil for deep frying

For aloo chana sabzi

  • ½ cup soaked kala chana
  • 3 medium size potato pieces
  • 1 tsp jeera
  • ½ tsp cinnemon
  • 3 cloves
  • 1 bay leaf
  • 1 dry red chill
  • Pinch of hing
  • 1 cup or 2 medium size onion slices
  • 2 green chilli slits
  • 1 tbsp ginger garlic paste
  • 1 cup or 2 medium size finely chopped tomatoes
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp dry mango powder
  • ½ tsp garam masala
  • 3 cup water
  • Garnish with coriander leaves


Making dhuska

  • In a mixing In bowl, add rice, chana dal, and urad dal. Wash and soak it for 4 hrs.
  • Remove water and add soaked dal-rice and ½ cup water into the mixture jar. Do not add more water while grinded the batter.
  • Grind it into a medium thick and smooth paste.
  • Dhuska batter is ready. Cover and ferment batter for 3-4 hrs in at a warm place.
  • Then in a fermented batter, add green chili paste, ginger paste, cumin seeds, turmeric powder, salt, a pinch of hing, ajwain, and black pepper powder. Mix well
  • Add ½ cup of water and make the pouring consistency of the batter. (refer to video)
  • Then heat oil in a pan, and add batter with round shape ladle or spoon. Drop them one by one into hot oil, and also splash some hot oil on them.
  • keep the flame on medium and fry till it becomes properly fried and golden brown from both sides.
  • drain off the dhuska on a wire rack and fry all bonda in the same way.
  • Serve dhuska with aloo chana sabzi.

Making aloo chana sabzi

  • In a pressure cooker, add oil, cumin seed, dry red chili, cloves, bay leaf, cinnamon, and a pinch of hing. Sauté for a minute.
  • Then add onion slices and sauté till it is slightly transparent.
  • Now add green chili slits and ginger-garlic paste. Sauté it.
  • Then add chopped tomatoes and salt. sauté till tomato become soft.
  • Now, lower the flame and add turmeric powder, red chili powder, coriander powder, dry mango powder, garam masala, and some water. sauté masala till oil separates from its side.
  • Then add potato and soaked chana. Sauté into the oil.
  • Now add 3 cups of water and mix well.
  • Cover the lid and pressure cook sabzi for 6-7 whistles on medium flame or till chana is properly cooked and becomes soft.
  • Serve aloo chana sabzi with dhuska.


For dhuska
  • to reduce soaking time of rice and dal, add slightly hot water in it.
  • Grind rice and dal with very less water.
  • Grinded batter should be smooth and slightly thick.
  • whisk batter for 2-3 minutes, so air-particles incorporate in it.
  • rest batter for 3-4 hrs in warm place, so it will properly ferment.
  • dhuska batter should have pouring and medium thick consistency.
  • oil temperature should be high, when you add batter in it.
  • splash slightly hot oil on batter, so dhuska nicely puff up.
  • fry dhuska on medium flame.
for aloo chana sabzi
  • dry spices gives nice aromatic flavor to aloo chana sabzi.
  • pressure cook sabzi on medium flame, do not cook it on high flame.
  • aloo chana sabzi taste great when it is prepared slightly spicy.
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