Rice Pancakes With Spiced Yellow Peas (dhuska Chana Ghugni)
Rice Pancakes with Spiced Yellow Peas (Dhuska Chana Ghugni) is a traditional dish from Jharkhandi Cuisine that combines the savory flavors of rice pancakes with the spiciness of yellow peas.
Ingredients
- 1 cup rice flour
- 1/2 cup split yellow peas
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- Salt to taste
- Oil for frying
Instructions
- Soak the split yellow peas in water for 3-4 hours, then drain.
- In a bowl, mix the rice flour, soaked yellow peas, chopped onion, green chilies, turmeric powder, cumin seeds, and salt. Add water to make a thick batter.
- Heat oil in a pan and pour a ladleful of the batter to make a pancake. Cook until both sides are golden brown. Repeat for the remaining batter.
- For the spiced yellow peas (ghugni), boil the soaked yellow peas with salt until tender. Drain and set aside.
- In a separate pan, heat oil and sauté the boiled yellow peas with cumin seeds, turmeric, and salt for a few minutes.
- Serve the rice pancakes with the spiced yellow peas on top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 8g
Supplies
Mixing bowl Frying pan Saucepan
Tools
Ladle Spatula
Serving suggestions
Serving suggestions: Serve hot with a side of tangy tamarind chutney.
Tips & tricks
Tip: Adjust the spiciness according to your preference by adding more or fewer green chilies.
Cost
$8