Idada/ Idra/ Khatta Dhokla / White Dhokla

The diversity in India is unique. The vast population is composed of people having diverse creeds, culture, colours and of course; cuisines. Gujarat is on the western coastline of India with many wonderful dishes in its cuisine. It is primarily a vegetarian state due to high influence of Jain vegetarianism.

I was brought up in Gujarat, and so my love for gujarati food is special. Gujarati people are diehard foodies and so am I😀. The gujarati thali is very famous all over the country and there are several restaurants serving it. 

I am going to share the Dhokla recipe today. Now, as I say 'Dhokla' you would imagine the yellow dhokla. But today the recipe that I have presented to you is of Idra/ Idada / white dhokla. This is also a traditional dhokla apart from the yellow ones.If you are in Gujarat, visit any snack shop and you will find these in the display. They are generally made with the process of overnight soaking of rice and white lentils and then fermenting them for about eight hours. It uses very less ingredients to make and are generally eaten as breakfast or evening snack. Eat them as it is or with the green chutney. White dhokla / Khatta dhokla are very healthy and low on calories.

So let's get on the recipe..

Idada / White Dhokla

Serves 4

Soaking time 6 - 8 hours(overnight)

Fermentation 8 hours

Cooking time 20mins

Ingredients

Rice                                      2 cups

Urad dal / white lentils         1 cup

Salt                                       To taste

Ginger chilli paste                 1 tspn

Oil                                         To grease the dhokla plate

Soda bicarbonate                   1/2 tspn
Lemon                                    1/2 

Crushed black pepper              To sprinkle on dhokla

Ghee                                         

Method
For the batter:

• Soak Urad dal and rice separately for 6 - 8 hours.
• Grind the urad dal into fine paste and the rice into coarse paste.
• Mix them together and let it ferment in a warm place for about 8 hours.

For the Dhokla:

• Grease an 8 - 9 inches thali or plate with little oil.
• Take a big, slightly deep vessel and fill it 1/4th with water.Place a steel ring in the vessel and let the water boil.You can also use steamer if you have one.
• Take the fermented batter and give it a stir. It should have nice pouring consistency.
• To this batter add ginger chilli paste and salt and mix well. 
• The mentioned quantity will give 2 plates of dhokla so split the batter into halves. (If your plate is smaller than the mentioned size then split the batter into three or four portions as required.)
• Keep your greased thali or plate ready in the steamer.
• To the half batter add some lemon juice(do not mix) and add 1/4 tspn soda. Now give a quick stir.
• Quickly pour the batter onto the steaming thali.
• Sprinkle some crushed peppercorns on it and cover the vessel.
• Let it cook for 10 to 15 mins on full flame. Check the dhokla by inserting a knife or toothpick if they are done or not.
• Once they are done apply little ghee on top and remove from flame.
• Let it cool and cut the dhokla into small squares and separate them.
• Serve them hot and fresh with green chutney.

Tip:

• I have used boiled rice to make the batter. You may use any other rice except basmati.
• If the batter is too thick add little warm water to it to give it a perfect pouring consistency.

Do share your experience cooking these dhoklas in the comment section below and subscribe to my blog to get regular updates on my culinary creations.

Till then stay happy and stay healthy.