Dudhi (lauki) nasta is a quick and easy snack recipe made with dudhi (lauki), rice flour, and regular spices. I also share slightly spicy garlic chutney which tastes great with nasta. it is one of the tasty snack recipes which can be enjoyed for all part of days meal including for kids and teenagers. It does not get spoiled for 2-3 days so you can take it for traveling or picnics also. do try this!
- Firstly, I made nasta with dudhi (lauki) and rice flour; you can also add different vegetables like grated carrot, radish to make it healthier.
- Nasta dough should be slightly stiff, so do not add more water while cooking it. Also if the dough turns dry, sprinkle only hot water and never use cold water as the dough needs to be warm to make soft vada from inside.
- Fry nasta on medium flame to cook from the inside and crisp from the outside. Do not fry it on high flame.
- Lastly, dudhi nasta tastes great when served hot and crispy.
Dudhi nashta | lauki nasta | dudhi na vada | rice flour vada
For dudhi nasta
- 400 grm or medium size dudhi lauki/bottle gourd
- 1 cup water
- 1 tsp oil
- 2 tbsp white sesame seeds
- 1 tsp ajwain
- Salt to taste
- 2 tbsp green chilli paste
- 1 tsp ginger paste
- 250 grm or 2 cup rice flour fine variety
- Some coriander leaves
- Oil for frying
For Garlic chutney
- 15-17 garlic cloves
- ½ tsp cumin seeds
- Salt to taste
- 1 tbsp kashmiri red chilli powder
- 1 medium size tomato
- 1 tbsp oil
- Pinch of hing
- ¼ cup water or as required
Making dudhi nasta
- Peel and grate dudhi with medium size grater. Keep it aside.
- Now in a pan, add 1 cup of water, oil, while sesame seeds, ajwain, salt, green chili paste and ginger paste. Mix well.
- Then add grated dudhi (lauki) and mix well. Cover and cook on a medium flame for 3-4 minutes or till dudhi become slightly soft.
- Now add rice flour gradually and mix well. The mixture is slightly crumbly; do not add more water to it.
- Cover and cook mixture for 1-2 minutes on low flame.
- Now switch off the gas and add the cooked mixture into the mixing bowl.
- Add coriander leaves and slightly grease hand with oil and knead dough when the mixture is slightly hot.
- Then make medium size ball from the dough and roll it into a medium thick roti. Do not roll it thin.
- Cut nasta into small and medium thick rounds. Make all into the same way.
- Now heat oil in a pan, add vada, and deep-fried on medium-low flame.
- Take out fried vada on a wire rack or tissue paper and serve with chutney.
Making garlic chutney
- In a mixture jar, add garlic cloves, cumin seeds, salt, and red chili powder and tomatoes. Grind it into a paste.
- Heat oil in a pan, add thing, and grinded paste. Sauté till oil separates.
- Take out the chutney into a bowl, and add water to adjust the consistency of the chutney.
- Serve garlic chutney with dudhi nasta
- grate dudhi (lauki) with medium size grater.
- cook dudhi (lauki) on medium flame till it becomes slightly soft. Do not cook it on high flame.
- add rice flour gradually into the mixture, so there are no lumps in the mixture.
- do not add water while mixing rice flour with dudhi mixture. The dough should be slightly stiff.
- knead dough when the mixture is slightly hot.
- do not rest the dough otherwise dudhi (lauki) releases water.
- roll roti into medium thick, do not roll it thin.
- fry nasta on medium flame till it becomes crispy and golden brown from both sides.
- Dudhi nasta tastes great when it is served hot.