Wash and soak rice and both lentils or dal overnight.
Drain the water and grind the rice and lentils into a smooth paste. Add little water to grind easily. Use very little water.
Batter should be thick but flowing just like idli batter.
Add salt, cumin powder, turmeric powder, chaat masala, grated ginger, chopped green chilli, and chopped cilantro or coriander leaves. Mix well.
Heat sufficient oil in a pan or wok. Pour a ladle full batter in the middle. I didnt deep fry but made on a flat pan, shallow frying with little oil- to make it more healthy.
When it puffs up turn over and fry the other side on low heat. Fry till it becomes golden brown.
Remove from oil and place on a paper towel.
Fry all the dhuska in same way.
Serve hot with spicy potato curry.
