Wash and Soak rice and dale separately for 4-5 hours.
Drain all the water from the dal and rice, then grind them separately using some water.
In a chutney jar take green chili, ginger and garlic and finely grind them.
Mix all 3 batters prepared above to make a semi-thick batter.
Add turmeric , cumin, hing, chopped onion, coriander leaves and mix well .
Rest for 10 minutes.
Heat enough oil in a frying pan/ kadhai.
Pour a ladleful of batter in the center of the kadhai when oil is hot.
The dhuska will puff up immediately, flip and fry the other side.
When both the sides turn light golden brown in colour, remove from oil .
Keep the fried pancakes on a absorbent paper.
Repeat the same procedure with rest of the batter.
To prepare ghuguni-
wash and soak dried green peas overnight.
In morning pressure cook them using 1 cup of water.
In a separate pan, heat mustard oil.
When oil heats up, add chopped onion.
Fry till the onion turns soft.
Add ginger garlic paste along with salt.
Fry for a minute. Add grated tomatoes along with salt, turmeric, coriander powder, cumin powder and garam masala.
When spices leave oil, add cooked dried green peas along with water.
Add salt to taste.
Add ½ cup of water and let the gravy boil for 5-7 minutes.
Check the gravy and season according to taste.
Add more water if required.
Your ghuguni is ready. Serve with onion rings and coriander leaves.