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.