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Bhardiyu is a traditional Gujarati recipe made with a fermented batter of rice flour, besan (gram flour), mixed vegetables, and aromatic spices. In this version, I follow the traditional method of fermenting the batter to make it crispy on the outside and soft and spongy inside. A special tadka (tempering) and added vegetables make this dish not only super tasty but also healthy. With a little planning, you can prepare this for breakfast or dinner quickly using a kadai or regular roti tawa, and serve it hot with your favourite chutney. Do give it a try!
Tips to Make Perfect Crispy Bhardiyu at Home:
- Use Small-Grain Rice for the Batter:
I used Kanki rice, but you can use any small-grain rice variety. I ground the rice into a coarse powder and added curd and hot water to help the batter ferment. The hot water speeds up the fermentation process, and proper fermentation results in a light, airy batter that yields crispy yet soft Bhardiyu. - Enhance the Flavor with Special Tadka:
I added a flavorful tadka directly into the batter, which boosts the taste and keeps the nashta soft even after cooling.
I also included lauki (bottle gourd) and other vegetables for a healthier and softer texture. You can also use veggies like grated cabbage, sweet corn, or capsicum, based on your preference. - Perfect Batter Consistency:
The batter should have a medium-thick, pourable consistency. If it’s too thin, add a little rava (semolina) to get the right texture. - Cook it Right:
Cook the Bhardiyu on a tawa or in a kadai for 5–7 minutes on low to medium flame until it turns crispy on both sides. Avoid cooking on high heat, as it may burn the outside while leaving the inside undercooked. - Serve Hot and Crispy:
Bhardiyu tastes best when served hot and crispy, accompanied by your favourite chutney.
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Recipe video
Gujarati bhardiyu recipe | rice nashta recipe | rice-besan nasta
Ingredients
For fermenting batter
- 2 cup kanki rice or small grain rice
- ¼ tsp methi dana
- ½ cup sour curd
- 1.5 cup water or as required
For bhardiyu
- Fermented rice flour batter
- ½ cup besan
- ½ cup water or as required
- 2 tbsp oil
- Pinch of hing
- 1 tsp mustard seeds
- 1 tbsp chana dal
- 1 tbsp white sesame seeds
- Some curry leaves
- 2 tbsp green chilli-ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- ¼ tsp black pepper powder
- 2 tbsp crushed peanuts
- ½ cup grated lauki
- ¼ cup grated carrot
- ¼ cup chopped capsicum
- Some coriander leaves
- 1 tsp eno
- 1 tbsp lemon juice
For tempering
- 2 tbsp oil
- 1 tsp sesame seeds
Instructions
- In a mixer jar, add 2 cups of kanki rice and grind it into a coarse powder.
- Transfer the ground powder into a mixing bowl. Add ¼ tsp methi dana, ½ cup sour curd, and 1.5 cups of hot water. Mix well to make a medium-thick, pourable batter.
- Cover and let the batter rest for 4–5 hours.
- Once the batter is properly fermented, add ½ cup besan and ½ cup water. Mix well. The consistency should be medium-thick and ribbon-like. Keep it aside.
- In a tadka pan, heat 2 tbsp oil. Add a pinch of hing, 1 tsp mustard seeds, and 1 tbsp chana dal. Roast the chana dal until it turns golden brown. Then turn off the heat and add 1 tbsp white sesame seeds and a few curry leaves. Mix well.
- Add the hot tadka to the batter and mix thoroughly.
- Now add 2 tbsp green chilli-ginger-garlic paste, ½ tsp turmeric powder, 1 tsp red chilli powder, salt to taste, ¼ tsp black pepper powder, 2 tbsp crushed peanuts, ½ cup grated lauki, ¼ cup grated carrot, ¼ cup chopped capsicum, and some chopped coriander leaves. Mix well.
- Then add 1 tsp Eno and 1 tsp lemon juice. Mix gently until the batter becomes frothy.
- In a kadai, heat 2 tbsp oil and add 1 tsp white sesame seeds. Pour in 2 ladles of the batter.
- Cover and cook the nasta on a low flame until it turns crispy on both sides.
- You can also prepare the nasta on a tawa (refer to the video).
- Serve hot Bhardiyu with tomato ketchup or chutney.
Notes
- The batter should have a medium-thick, pourable consistency.
- You can use any small-grain rice instead of kanki rice.
- Grind the rice into a coarse powder.
- Adding hot water with curd helps speed up the fermentation process.
- Besan adds binding and enhances the taste of the nasta.
- Tempering (tadka) enhances the flavor and keeps the nasta soft after cooling.
- Cook the nasta on a low flame; do not cook it on high flame.
- Bhardiyu tastes great when it is made spicy and served hot.
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