Wash and Soak the Rice and Dal separately for 4-5 hours in enough water.
Drain all the water and grind the rice using some water. Do not use more water, use only as much required else the batter will become watery.
Grind the Rice and Dal separately.
Add Cumin Seeds, Ginger, Green chilli, Coriander and Chana Dal.
Mix all together and let it rest for 10 minutes. Add Cumin Seeds, Ginger, Green chilli, Coriander and Chana Dal. Mix all together and let it rest for 5 minutes.
Heat enough oil in pan or a kadhai(wok). Once the oil is hot, pour a ladful of batter in the oil. The dhuska should puff up immediately like a puri.
Pour the batter on high only for the Dhuska to puff up. Drop the batter in a flow, do not wait. Drop a tablespoon of batter at a time. Once the Dhuska puff's up, cook on medium.
When both the sides are golden brown remove it on an absorbent paper. Follow the same procedure with the remaining batter.
Alternatively one can shallow fry it in a pan like a pancake. Heat a pan.
Once hot, drizzle some oil and pour a ladful of batter on it and spread it lightly like a pancake.
Cook on medium to slow until both the sides are golden brown.
Serve the Dhuska's with any gravy based dish.