The dish consists of three main components:

To make Dhuska-Chana Sabji-Jalebi Airaa Special, first make the dhuska. Mix together the rice and lentil flours, salt, and water until a smooth batter forms. Let the batter ferment for at least 2 hours.

Once the batter has fermented, heat a griddle or tawa over medium heat. Pour a ladleful of batter onto the griddle and spread it out into a thin circle. Cook for 2-3 minutes per side, or until golden brown.

While the dhuska is cooking, make the chana sabji. Heat oil in a pot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the tomatoes and cook until softened, about 5 minutes more. Add the chickpeas, spices, and water. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chickpeas are tender.

Finally, make the jalebi airaa. Heat milk in a saucepan over medium heat. Add the jalebi and sugar. Cook for 5 minutes, or until the jalebi are softened.

To serve, place a piece of dhuska on a plate. Top with chana sabji and jalebi airaa. Enjoy!