सूरत का फेमस सॉफ्ट इदडा बनाने की विधि।White Dhokla Recipe- Gujarati Easy Idra/Idada Recipe in hindi
सूरत का फेमस सॉफ्ट इदडा बनाने की विधि।White Dhokla Recipe- Gujarati Easy Idra/Idada Recipe in hindi is a medium Indian recipe that serves 6. 150 calories per serving. Recipe by Anukriti Cooking Recipes on YouTube.
Prep: 12 hrs 30 min | Cook: 25 min | Total: 13 hrs 10 min
Cost: $4.67 total, $0.78 per serving
Ingredients
- 0.5 cup Urad Dal (Split) (washed and soaked 2 hours)
- 0.5 cup Broken Rice (or Idli Rice) (washed and soaked with dal)
- 0.5 teaspoon Fenugreek Seeds (helps fermentation)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Granulated Sugar (aids fermentation and softness)
- 3 tablespoon Sour Yogurt (Curd) (use naturally sour curd; if not sour, keep in sun 30 min)
- 0.125 teaspoon Baking Soda (Eating Soda) (pinch, added just before steaming)
- 2 tablespoon Groundnut (Peanut) Oil (neutral oil, for batter and greasing)
- 1 teaspoon Green Chili Paste (freshly blended)
- 1 teaspoon Ginger Paste (freshly grated)
- 0.5 teaspoon Citric Acid (Lemon Powder) (do not substitute with lemon juice)
- 1 tablespoon Granulated Sugar (added after fermentation for slight sweetness)
- 0.5 teaspoon Salt (adjust after fermentation)
- 2 tablespoon Fresh Coriander Leaves (chopped for garnish)
- 1 pinch Black Pepper Powder (sprinkled on top)
- 0.5 cup Garlic Cloves (peeled, roughly chopped)
- 0.25 cup Kashmiri Red Chili Powder (mild, bright red powder)
- 0.5 cup Sour Yogurt (Curd) (for the chutney)
- 1 teaspoon Salt (for chutney)
- 1 pinch Asafoetida (Hing) (adds depth to chutney)
- 2 tablespoon Groundnut (Peanut) Oil (for the chutney)
- 1 tablespoon Lemon Juice (freshly squeezed)
Instructions
Wash Dal and Rice
Rinse the urad dal and broken rice together three times each until the water runs clear.
Time: PT5M
Soak
Place the washed dal and rice in a bowl, add 1/2 tsp fenugreek seeds, and soak in enough water for 2 hours.
Time: PT2H
Grind to a Smooth Batter
Drain the soaked mixture and grind in a wet grinder or high‑speed blender, adding water gradually to obtain a thick yet pourable batter (similar to a thick pancake batter).
Time: PT10M
Add Initial Seasonings
Transfer the batter to a large mixing bowl. Stir in 1 tsp salt, 1 tsp sugar, and 3 tbsp sour yogurt. Mix well until uniform.
Time: PT5M
Ferment the Batter
Cover the bowl tightly with a lid or a clean cloth, place it in a warm spot (35‑40°C) and let it ferment for a minimum of 10 hours, preferably overnight.
Time: PT10H
Temperature: 35-40°C
Final Flavor Boost
After fermentation, gently stir the batter. Add a pinch of baking soda, 1 tsp green chili paste, 1 tsp ginger paste, 0.5 tsp citric acid, 1 tbsp sugar, 0.5 tsp extra salt, and 1 tbsp groundnut oil. Mix just enough to incorporate.
Time: PT5M
Prepare the Steaming Plate
Grease an 8‑inch shallow plate (or dhokla tray) with a thin layer of groundnut oil.
Time: PT3M
Pour Batter
Pour the batter into the greased plate, filling it to about three‑quarters of the plate’s depth (approximately 3/4 cup of batter).
Time: PT2M
Steam the Dhokla
Place the plate in a pre‑heated steamer on high flame. Cover tightly with the lid and a heavy weight (cloth or stone) to prevent steam leakage. Steam for 7 minutes.
Time: PT7M
Check Doneness
Insert a toothpick or clean knife into the centre; it should come out clean. If not, steam for another 1‑2 minutes.
Time: PT2M
Cool and Garnish
Remove the plate, let the dhokla cool for 2 minutes, then cut into squares. Sprinkle chopped coriander, a pinch of black pepper, and drizzle a little groundnut oil on top.
Time: PT5M
Prepare Red Garlic Chutney
In a blender, combine 0.5 cup peeled garlic, 0.25 cup Kashmiri red chili powder, 0.5 cup sour yogurt, 1 tsp salt, a pinch of hing, 2 tbsp groundnut oil, and 1 tbsp lemon juice. Blend to a smooth, fine paste.
Time: PT10M
Serve
Arrange the dhokla squares on a serving platter, drizzle any remaining chutney or serve it on the side. Enjoy while warm.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 25 g
- Fat
- 5 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Peanuts
Ingredient Substitutions
- Instead of Urad Dal (Split): Whole urad dal
- Instead of Broken Rice (or Idli Rice): Basmati rice, regular rice
- Instead of Granulated Sugar: Jaggery, Honey (use less)
- Instead of Sour Yogurt (Curd): Buttermilk, Plain kefir
- Instead of Baking Soda (Eating Soda): Potassium bicarbonate
- Instead of Groundnut (Peanut) Oil: Canola oil, Sunflower oil
- Instead of Green Chili Paste: Green chili powder (use less)
- Instead of Ginger Paste: Ground ginger (use less)
- Instead of Granulated Sugar: Jaggery
- Instead of Fresh Coriander Leaves: Cilantro
- Instead of Garlic Cloves: Roasted garlic
- Instead of Kashmiri Red Chili Powder: Paprika + cayenne mix
- Instead of Sour Yogurt (Curd): Buttermilk
- Instead of Groundnut (Peanut) Oil: Sesame oil
- Instead of Lemon Juice: Lime juice
Equipment Needed
- Large Mixing Bowl
- Wet Grinder or High‑Speed Blender
- Measuring Cups
- Measuring Spoons
- Steamer Pot with Lid
- 8‑inch Shallow Plate or Dhokla Tray
- Spatula / Ladle
- Knife
- Cutting Board
- Cloth or Heavy Object (optional)
- Timer (optional)
Critical Steps — Do Not Skip
- Soaking the dal and rice for exactly 2 hours
- Grinding to a completely smooth batter
- Fermenting the batter for at least 10 hours in a warm environment
- Adding baking soda just before steaming
- Steaming with a tightly sealed lid and weight to retain steam
Chef Tips from the Video
- For extra fluffiness, use a hand‑whisk to fold the batter gently after adding baking soda.
- A small amount of citric acid gives the dhokla a subtle tang without making it sour.
- If you prefer a spicier chutney, increase the amount of Kashmiri red chili powder or add a fresh red chili.
Troubleshooting
Dhokla turns out dense and does not rise.
Ensure the batter was fermented for at least 10 hours in a warm place and add the pinch of baking soda just before steaming.
Batter is too watery.
Drain the soaked dal and rice well before grinding, and add water sparingly during blending.
Chutney is too thick.
Add a tablespoon of water or extra yogurt while blending to achieve a smoother consistency.
Steam escapes from the pot, making dhokla hard.
Place a heavy weight (cloth, stone, or a second lid) on top of the steamer lid to create a tight seal.
Storage
Refrigerator: Store leftover dhokla in an airtight container for up to 3 days. Reheat gently in a steamer or microwave with a damp paper towel.
Freezer: Freeze individual squares wrapped in parchment paper for up to 1 month. Thaw and steam before serving.
Room temperature: Do not keep at room temperature for more than 2 hours as it may become soggy.
Make-Ahead Tips
- Ferment the batter the night before; it will develop a better flavor.
- The red garlic chutney keeps well in a sealed jar in the refrigerator for 3‑4 days.
- Garnish with fresh coriander just before serving for maximum freshness.
Frequently Asked Questions
What is the cultural significance and history of Surti Soft Dhokla in Gujarati cuisine?
Surti Soft Dhokla originates from Surat in Gujarat and is a beloved snack served at festivals, weddings, and as an everyday breakfast. Its light, airy texture reflects the Gujarati love for steamed, mildly spiced dishes that are easy to digest.
What are the traditional regional variations of dhokla in Gujarat cuisine?
Gujarat offers several dhokla types: Khaman (yellow, made only with urad dal), Rava (semolina‑based), and Surti (white, using both urad dal and rice). Each region tweaks the fermentation time and spice level, but the core steaming technique remains the same.
How is Surti Soft Dhokla traditionally served in Gujarat?
Traditionally, Surti Dhokla is cut into bite‑size squares, garnished with mustard seeds, green chilies, coriander, and a drizzle of groundnut oil. It is served with sweet‑sour chutneys such as the red garlic chutney and often accompanied by tea.
During which occasions is Surti Soft Dhokla typically prepared in Gujarati culture?
Surti Dhokla is popular during Navratri, Diwali, and wedding celebrations, as well as everyday family gatherings. Its quick steaming method makes it ideal for festive snack tables.
What makes Surti Soft Dhokla special compared to other dhokla varieties in Gujarati cuisine?
Surti Dhokla combines urad dal with rice, giving it a softer, more jiggly texture than the purely dal‑based Khaman. The addition of sour yogurt and a short fermentation creates a subtle tang that sets it apart.
What are the authentic traditional ingredients for Surti Soft Dhokla versus acceptable substitutes?
Authentic ingredients include split urad dal, broken rice, fenugreek seeds, sour curd, and baking soda. Substitutes can be whole urad dal, basmati rice, buttermilk for curd, and potassium bicarbonate for baking soda, though texture may vary slightly.
What are common mistakes to avoid when making Surti Soft Dhokla at home?
Common errors include over‑soaking the dal (which changes flavor), under‑fermenting the batter, adding baking soda too early, and opening the steamer lid during cooking. Each mistake can lead to a dense or flat dhokla.
Why does this Surti Soft Dhokla recipe use a pinch of baking soda instead of yeast?
Baking soda reacts instantly with the acidic yogurt, creating carbon dioxide that lifts the dhokla quickly during steaming. Yeast would require longer proofing and give a different flavor profile, which is not traditional for Gujarati dhokla.
Can I make Surti Soft Dhokla ahead of time and how should I store it?
Yes, you can steam the dhokla a day ahead. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave with a damp paper towel to restore softness.
What texture and appearance should I look for when the Surti Soft Dhokla is done?
A perfectly cooked dhokla is light, fluffy, and slightly jiggly when the plate is tapped. The surface should be smooth, with tiny air bubbles, and a pale off‑white color. A clean toothpick test confirms doneness.
What does the YouTube channel Anukriti Cooking Recipes specialize in?
The YouTube channel Anukriti Cooking Recipes specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on authentic regional dishes, quick techniques, and helpful tips for beginners and intermediate cooks.
How does the YouTube channel Anukriti Cooking Recipes' approach to Gujarati cooking differ from other Indian cooking channels?
Anukriti Cooking Recipes emphasizes traditional Gujarati methods like precise fermentation times, minimal oil usage, and authentic spice balances, while many other channels often shortcut fermentation or substitute ingredients, affecting texture and flavor.
Last updated: August 24, 2026
