Soak the rice, chana dal, urad dal and cumin seeds overnight. Grind along with green chilies, ginger, salt and required quantity of water into a paste. (The batter should be of pouring consistency).
Add turmeric powder, asafoetida and coriander leaves. Mix well and whisk for 1-2 minutes.
Heat oil in a pan and drop a small ladleful of the batter in batches. Cook on one side, then carefully flip it over. When done, drain on a kitchen towel.
Make similar dhuska with the remaining batter and serve with ghugni (chickpeas curry) or any side dish. I enjoyed with chana madra.
