Ghugni with DhuskaFeatured

Ghugni with Dhuska

For Ghugni

Preparation time - 10 minutes, cooking time - 20 minutes.

For Dhuska

Soaking time - 2hrs. Preparation time - 15 minutes. Cooking time -10-15 minutes


Preparation time
Cooking time


For 4 Person(s)

For Ghugni

  • 1 1/2 cups soaked black chickpeas
  • 1 (medium sized) tomato (chopped)
  • 1 tsp (grated) ginger/inji
  • 1 -2 green chilly/pachamilagai
  • 1/2 tsp red chilly powder/milagaipodi
  • 1/2 tsp coriander powder/dhaniyapodi
  • 1/4 tsp garam masala powder
  • 1/2 tsp aamchur powder
  • 1 tsp salt
  • 1 tbsp (chopped) coriander leaves
  • 1 tbsp oil
  • 1/2 tsp cumin seeds/jeeragam

For Dhuska

  • 1 cup raw rice/pacharisi
  • 1/4 cup urad dhal/uluthamparuppu
  • 2 tbsp chana dhal/kadalaparuppu
  • 1 tsp salt to taste
  • oil as needed


For Ghugni

Heat a pressure cooker with the oil and crackle the cumin seeds, add in the chopped green chilly and grated ginger.

Next goes in the chopped tomato, cook it until mushy. Now add the soaked chana/chickpeas and give it a mix.

Then add the red chili powder, coriander powder, turmeric powder and salt.

Mix it well and cook it till the oil separates, now add around 1 1/2 cups of water and pressure cook for 2 whistles in a medium flame.

Once the pressure subsides, add the garam masala powder and Aamchur powder, cook it for a minute.

 Finally sprinkle the coriander leaves and put off the flame.

For Dhuska

Soak the dals and rice together for at least 2 hrs.

Grind it to a fine paste, add the salt and mix it well.

Heat a pan, add in 2 tsp of oil and pour a ladle full of batter. Let it cook, flip it to the other side and cook it for a minute.

Remove it and serve it with Ghugni.

For the deep fried version pour a ladle full of batter in the hot oil and cook it.

Recipe notes

Makes: 2