Jowar dudhi nasta recipe | jowar dhokla | dhokla recipe

Jowar Dudhi Nasta is a quick and healthy breakfast recipe made with jowar flour, rava, dudhi (bottle gourd), and a blend of mild spices. The combination of dudhi and jowar makes this nasta light, soft, and easy to digest, making it a great choice for a wholesome everyday breakfast.

In this recipe, I have shared an easy method to make this nasta directly on a plate, without using a steamer, pressure cooker, or any special mould. It is quick to prepare and makes a healthy breakfast or a convenient tiffin-box option. You can enjoy it on its own without any side dish, but it tastes even better when served with a simple tempering. Do try this healthy, soft, and delicious Jowar Dudhi Nasta!

Key Tips for Making a Healthy jowar dudhi nasta

• Batter Composition: The batter is the key element of this recipe. I prepare it using jowar flour and rava. You can substitute jowar flour with bajra or ragi flour if preferred. The proportion of rava should be half the quantity of jowar flour. Rava helps absorb excess moisture and gives the nasta a nice texture. You can also use any other coarse flour if needed. Instead of water, I use buttermilk to prepare the batter, which enhances the taste and helps keep the nasta fresh for longer.
• Vegetable Proportion: I add grated dudhi (bottle gourd) to the batter. Dudhi is light and easy to digest and helps keep the nasta soft. You can also add other vegetables of your choice, but make sure to chop or grate them finely.
• Batter Consistency: The batter should be medium-thick. Avoid making it too thin, as the nasta may not puff up properly. If the batter becomes too thin, add a little rava to adjust the consistency.
• Cooking Method: I use a deep vessel to make the nasta, which helps generate enough steam to cook it properly on the plate. You can also use steel cups or plates to shape the nasta and steam them in a kadai or steamer. Steam the nasta on a high-medium flame. Do not steam it on low flame.
• Serving: The nasta tastes best when served hot with tempering or chutney.

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Recipe video

Jowar dudhi nasta recipe | jowar dhokla | dhokla recipe

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Resting time 15 minutes mins

Total Time 35 minutes mins

Course Breakfast, Snack

Cuisine Indian

Servings 7 medium size piece

Ingredients

 

• 1 cup jowar flour
• ½ cup rava
• 2 cup buttermilk or as required
• 1 cup grated dudhi
• 1 tbsp ginger-green chilli paste
• Salt to taste
• Pinch of hing
• 1 tbsp sugar
• 2 tbsp oil
• 1 tsp Eno fruit salt
• Some sambar masala
• Some red chilli powder.

For tempering

• 1 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 tsp sesame seeds
• 1-2 chopped green chill
• Some curry leaves

Instructions

Prepare the Batter

• In a mixing bowl, add 1 cup jowar flour, ½ cup rava, and salt to taste. Mix well.
• Add 2 cups buttermilk, or as required, and make a thick, ribbon-like pouring consistency batter. Do not make the batter thin.
• Cover and rest the batter for 10–15 minutes.
• Now, grate small pieces of dudhi (bottle gourd) using a large-hole grater. You will need 1 cup of grated dudhi.
• Add 1 tbsp ginger-green chilli paste, 1 cup grated dudhi, a pinch of salt, a pinch of hing, 1 tbsp sugar, and 2 tbsp oil to the batter. Mix well.
• Finally, add 1 tsp Eno fruit salt and a little water to the batter. Mix gently and immediately proceed with steaming.

Steam the Nasta

• In a deep, heavy-bottomed vessel (big patili), add 3–4 cups of water and bring it to a boil.
• Once the water starts boiling, place a greased plate over the vessel. Pour the batter onto the plate using a ladle. Do not spread the batter; simply pour it evenly over the plate. (Refer to the video for the exact method.)
• Sprinkle some sambar masala and red chilli powder over the batter.
• Cover and steam the nasta on high flame for about 4 minutes.
• Check with a knife or toothpick. If it comes out clean, the nasta is properly cooked.
• Prepare the remaining nasta in the same way. Allow it to cool slightly.

Prepare the Tempering

• Heat oil in a tadka pan. Add mustard seeds, cumin seeds, sesame seeds, chopped green chilli, and curry leaves. Sauté for a few seconds until aromatic.
• Pour the prepared tempering over the nasta. Sprinkle some fresh coriander leaves and gently mix.
• Serve Jowar Dudhi Nasta warm with your favourite chutney.

Notes

• The proportion of rava should be half the quantity of jowar flour.
• Rava gives the nasta a soft, porous texture.
• The batter should be thick and have a ribbon-like pouring consistency.
• Do not make the batter too thin.
• Grate the dudhi using a large-hole grater so that it releases less water.
• Do not rest the batter after adding the grated dudhi.
• Cook the nasta on high heat for 4 minutes.