Directions
Lauki Ka Nashta, Tadka Dahi Chutney
Makes 10 chillas.
Ingredients
Lauki, Medium – 1 no
Lauki, grated – 1½ cups or 250 gms
Onion, chopped – ½ cup
Green Chilli, chopped – 1 no
Salt – 1 tsp
Potato, boiled, medium – 2 nos or 200 gms
Rice – 1 cup or 200 gms
Ginger, chopped – 1 tbsp
Peppercorn – 10-12 nos
Lauki Water – as squeezed
Water – 1½ cups (approx)
Oil – 3 tbsp
Heeng – ½ tsp
Dry red chilli – 2 nos
Mustard seeds – 1 tsp
Cumin – 1 tsp
Curry leaves – a sprig
Salt – to taste
Curd – ¼ cup
Sesame, roasted – 1 tbsp
Coriander, chopped – handful
Baking Powder or Baking Soda – ½ tsp
Oil – as required
For Tadka Dahi Chutney
Oil – 3 tbsp
Heeng – ½ tsp
Dry red chilli – 2 nos
Urad Dal – 2 tsp
Curry leaves – a sprig
Green chilli – 1 no
Sambhar Masala – 1 tbsp
Curd – 1 cup
Salt – to taste
Coriander, chopped – handful
Steps
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1
Done
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Wash and soak the rice for at least 1 hour. Keep a boiled and peeled potato ready. For making the batter for Lauki ka Nashta (can call it chilla or pancake as well) peel and grate the lauki from the thick end of the grater. Add chopped onions and chopped green chillies to it along with some salt. Mix and keep aside for 10 mins so that lauki and onions start to release their water. In the meantime crush a boiled & peeled potato and add it to a mixer grinder. Drain any water from the soaked rice and add the rice to the mixer grinder along with ginger and peppercorn. Now squeeze all the water out of the lauki that was resting and add this squeezed water into the Mixer grinder. Grind the contents using the pulse mode. After a few grinds add some water and then grind again into a fine batter. Pour out the batter into a bowl and keep aside. Heat a pan, pour oil and once it is hot sprinkle heeng, dry red chilli, mustard seeds and once they crackle add cumin and curry leaves. Pour this tadka over the batter and then add the squeezed lauki. Mix them well and correct the seasoning. Add curd, roasted sesame seeds and chopped coriander. Batter is ready, keep aside for the time being to prepare the curd dip. |
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2
Done
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For the dip place curd in a bowl and on the side heat a pan. In the pan pour oil and once hot add heeng, dry red chilli and urad dal. Cook the dal till light brown on low heat. Add in green chilli, sambhar masala and remove from heat. Sitr and add over the curd. Sprinkle some salt and chopped coriander and whisk it. Tadka dahi chutney is ready, pour it into a bowl and keep ready. Now before cooking the batter you may add some baking powder or baking soda. This will help to lighten up the batter in case you want to make a thick pancake. You can completely avoid using it if you make thin pancakes like a chilla. |
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3
Done
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Heat a pan or tawa and drizzle some oil. Pour half a cup of the batter in the center and spread it lightly. Allow it to cook on one side, then drizzle some oil on top and flip it to cook completely. Serve it hot with tadka dahi chutney dip. |
