सूरत का फेमस सॉफ्ट इदडा बनाने की विधि।White Dhokla Recipe- Gujarati Easy Idra/Idada Recipe in hindi

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

1. Wash Dal and Rice

   Rinse the urad dal and broken rice together three times each until the water runs clear.

   Time: PT5M

2. 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

3. 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

4. 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

5. 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

6. 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

7. Prepare the Steaming Plate

   Grease an 8‑inch shallow plate (or dhokla tray) with a thin layer of groundnut oil.

   Time: PT3M

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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