Jowar dudhi nasta recipe | jowar dhokla | dhokla recipe
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.