Dudhi nasta is a simple and delicious snack recipe prepared with bottle gourd (lauki), soaked rice, and common spices. It is a nutritious snack that can be relished throughout the day, making it suitable for both kids and teenagers. While this recipe can be served on its own, it pairs exceptionally well with a choice of spicy chutney or tomato sauce. Give this speedy and healthful dudhi nasta a try
- Firstly, I prepared nasta with dudhi (lauki), some onion, and coriander leaves. You can also add different vegetables like grated carrot and radish to make it even healthier.
- The nasta batter should have a thick and pourable consistency, so avoid adding too much water while grinding the batter. If the batter is slightly thin, you can add some fine rava (semolina) to thicken it.
- Cook the nasta on medium-low flame to ensure it cooks evenly inside and becomes crispy outside. Avoid cooking it on high flame.
- Lastly, dudhi nasta tastes best when served hot and crispy.
Dudhi nasta | lauki ka chilla | bottle gourd pancakes
- 1 cup grated lauki - dudhi
- 1 cup-soaked rice
- 1 medium size boiled potatoes
- ¼ cup curd
- 1 inch ginger
- 4-5 spicy green chilli
- ½ cup water
- ½ cup chopped onion
- ½ cup coriander leaves
- Salt to taste
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dry red chilli
- Some curry leaves
- ½ tsp baking soda
- Oil for roasting
- Some sesame seeds
- Take a medium-sized lauki and grate it using a grater with large holes. Set it aside.
- Next, soak 1 cup of rice for 2 hours. After soaking, drain the rice water and place the rice in a blender.
- Add 1 medium-sized boiled potato, ¼ cup of curd, 1-inch piece of ginger, 4-5 spicy green chilies, and ½ cup of water to the blender. Grind the ingredients until you achieve a thick, pourable batter. Avoid adding additional water while grinding.
- Transfer the ground batter to a mixing bowl and then add 1 cup of grated lauki, ½ cup of chopped onions, along with some coriander leaves and salt. Mix the ingredients thoroughly.
- In a separate pan for tempering (tadka), heat 1 tablespoon of oil. Add 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, 2 dry red chilies, and some coriander leaves. Sauté the tempering mixture and then add it to the batter. Mix well.
- Now, add ½ teaspoon of baking soda to the batter and mix until it becomes slightly frothy and puffed up.
- Heat oil in a pan and sprinkle some white sesame seeds in it. Pour the batter into the pan and spread it evenly.
- Cook for 5-7 minutes over low to medium heat until the base is thoroughly cooked. Then, flip it over and cook the other side for 3-4 minutes.
- Your "lauki ka nashta" is ready to be served. Enjoy it with tomato ketchup or chutney.
- Grate the dudhi with a large-holed grater.
- Soaking rice adds crispiness to the nasta.
- Do not add excess water while grinding the batter.
- The batter should be thick and pourable.
- If the batter is slightly thin, you can add some fine rava.
- Cook the nasta on medium-low flame. Avoid high heat.