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+ servings

Dudhi nashta | lauki nasta | dudhi na vada | rice flour vada

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 25 small size vada

Ingredients
 

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

Instructions

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

Notes

  • 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.