Jharkhandi Egg Dhuska
IndianIndian RecipesDesi eggsMedium
Jharkhandi dhuska — crisp rice and lentil pancakes — topped with a spiced egg bhurji, the beloved street breakfast of Jharkhand.
Prep time20 min
Cook time20 min
Total time40 min
Servings4
Ingredients
- 1 cup rice, soaked 4 hours
- 1/2 cup chana daal, soaked 4 hours
- 1/2 cup urad daal, soaked 4 hours
- 4 eggs
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 2 green chillies, chopped
- 1 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp salt
- 1 tsp cumin seeds
- Oil for shallow frying
- Fresh coriander, chopped
Method
- Grind the soaked rice and daals with a little water into a thick batter; add turmeric and salt.
- Rest the batter for 15 minutes.
- Heat oil in a pan and pour a ladle of batter; spread into a small thick pancake.
- Fry for 2 to 3 minutes per side until crisp and golden; make 8 dhuskas.
- In another pan, fry the onion, tomato and green chillies until soft.
- Add the eggs, chilli powder, cumin seeds and salt; scramble until just set.
- Place two dhuskas on each plate and spoon the egg bhurji on top.
- Garnish with coriander and serve hot with green chutney.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)12 g
Fat (estimate)12 g
Carbs (estimate)40 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the egg bhurji until fully set and serve the dhuskas hot and crisp. Allergen: egg. Substitute only chana daal if urad daal is not available. Keep the batter thick so the dhuskas stay crisp. Nutrition values are estimates.