Lauki Ka Nashta | Tadka Dahi Chutney | Quick Veg Breakfast Uttapam
This wholesome vegetarian breakfast trio offers a delicious and nutritious start to the day. Lauki Ka Nashta is a light, savory snack made with bottle gourd and spices, ideal for health-conscious mornings. Paired with Tadka Dahi Chutney, a flavorful yogurt-based dip tempered with aromatic spices, it adds a refreshing and tangy twist. Completing the combo is the Quick Veg Breakfast Uttapam, a soft and hearty South Indian-style pancake topped with fresh vegetables—perfect for a filling, protein-rich meal. Together, these dishes provide a balanced mix of taste, nutrition, and ease of preparation.
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
Instructions
- 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.
- 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.
- 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.
Tried this recipe?Let us know how it was!