Idada – a non-fermented Dhokla perfect for toddlers and also for people with acidity. These dhoklas are generally thinner, don’t rise as much as regular khaman or yellow dhokla but these are also easier on digestion, so can be had for breakfast or as snack with green chutney or ketchup for kids.
White Dhokla is made with Rice and Urad Dal – same as Idli batter. You can in fact re-use Idli batter to make these dhoklas too. Khaman or regular yellow dhokla is made with Rice and Chana Dal. It’s definitely heavy to digest and also topped with tadka, coriander and freshly grated coconut.
It’s common to sprinkle freshly ground Black Pepper powder on top, before steaming and this adds a whole new flavor! I also like to use different chutneys to add different flavors like – flax seed chutney or karalyachi chutney
Idada with aamras is a speciality of South Gujarat. When I first heard about this combination, I thought it was too weird. But trust me, now I can no more eat just plain Idada, it has to be with Aamras 🙂 The light pluffy Idada topped with Peanut Oil and Black Pepper pairs really well with sweet tangy Aamras. You have to try this to believe me!
These can be made with ready-made dhokla flour or you can make the flour at home too, it’s very simple and makes amazing dhoklas! You will need a steamer with
Here’s what you need: (These measurements will make three plates of dhokla (serves 3-4)):
For making batter (previous night) / Or use Idli Batter
- 3/4 cup Idada flour
- 1/2 cup Yogurt
- 3/4 cup Warm water or as needed (depends on water from Yogurt too)
Other ingredients just before making Idada:
- Ginger – finely grated 1
tsp - Garlic – finely chopped 1
tsp - Green Chilies (optional) – 1 small finely chopped
- Black Pepper powder to taste
- Salt to taste
- Eno / baking soda 1 tsp
- Oil – 1tsp
Method:
Prepare the batter previous night by whisking together all ingredients – dhokla flour + yogurt + water. It shouldn’t be too thick or too thin. Let it sit overnight on a countertop.
Next day, before making Idada, mix ginger, garlic, green chilies, salt to the batter and mix well. Add Oil and mix again. Add Eno / baking soda and whisk gently.
Prepare Dhokla plates, by greasing them with oil. Pour the batter to 3-4 plates. It should be a thin layer. Sprinkle black pepper powder or any other chuntney you like on top – before steaming!
Prepare Dhokla plates, by greasing them with oil. Pour the batter to 3-4 plates. It should be a thin layer. Sprinkle black pepper powder or any other chuntney you like on top – before steaming!
Steam them in the Dhokla Pan for 15-20 minutes.
Serve them hot and don’t forget the Aamras!!
The below Idada were made in Idali stand –
