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White Dhokla (ઇદડા ) Secrets recipe

White Dhokla (Idada)

White Dhokla, also known as Idada or Khaman Dhokla, is a classic Gujarati steamed savory cake made primarily from rice and urad dal. Unlike the yellow Khaman, it is white, soft, spongy, and slightly tangy from fermentation. It's a nutritious, light breakfast or snack, typically served with green chutney and a drizzle of oil with mustard seeds.
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Prep Time 15 minutes
Cook Time 20 minutes
Fermentation Time 6 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Light Meal, Snack
Cuisine: Gujarati, Indian, Steamed, vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup parboiled rice (ukda chawal)
  • 1/4 cup split urad dal (skinned black gram)
  • 1/4 cup curd (yogurt) slightly sour, at room temperature
  • 1 tsp ginger-green chili paste
  • salt to taste
  • 1/4 tsp fruit salt (eno) or 1/2 tsp baking soda
For Tempering (Tadka)
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 tsp sesame seeds
  • 2 green chilies slit
  • 8-10 curry leaves
  • 2 tbsp water
For Garnish
  • 2 tbsp fresh coriander leaves chopped
  • 2 tbsp grated coconut optional

Equipment

  • Steamer or Idli cooker
  • Dhokla plates or shallow pans
  • Blender
  • Mixing bowls

Method
 

  1. Wash the rice and urad dal separately. Soak them together in enough water for 4-6 hours. Drain completely.
  2. Grind the soaked rice and dal along with curd and ginger-green chili paste to a smooth, slightly thick batter. Use as little water as possible. The batter should be of pouring consistency, similar to idli batter.
  3. Transfer the batter to a large bowl. Add salt and mix well. Cover and let it ferment in a warm place for 6-8 hours or overnight until it rises and becomes slightly bubbly.
  4. Grease the dhokla plates or shallow pans. Just before steaming, add fruit salt (eno) or baking soda to the batter. Sprinkle a teaspoon of water over it and mix gently in one direction. You will see bubbles forming.
  5. Immediately pour the batter into the greased plates, filling only up to half. Tap gently to remove air bubbles.
  6. Steam in a preheated steamer for 15-20 minutes on medium-high heat, or until a toothpick inserted comes out clean.
  7. Let the dhokla cool for 5 minutes, then demould and cut into squares or diamonds.
  8. Prepare the tempering: Heat oil in a small pan. Add mustard seeds and let them splutter. Add sesame seeds, slit green chilies, and curry leaves. Sauté for a few seconds, then add 2 tbsp water and bring to a simmer.
  9. Pour this tempering evenly over the dhokla pieces. Garnish with chopped coriander and grated coconut.
  10. Serve White Dhokla (Idada) warm or at room temperature with green chutney.

Notes

Fermentation: Fermentation time depends on climate. In cold weather, place the batter in a warm spot (like an oven with the light on). Well-fermented batter yields soft and spongy dhokla.
Batter Consistency: The batter should be thick yet pourable. Too thin dhokla will be dense; too thick will not steam properly.
Steaming: Ensure the water in the steamer is boiling before placing the plates. Steam on medium-high heat without peeking frequently.
Leavening Agent: Fruit salt (Eno) or baking soda is added just before steaming to make the dhokla fluffy. Mix gently to retain air bubbles.
Serving: Dhokla tastes best fresh but can be stored in the refrigerator for a day. Reheat by steaming briefly.
Variation: For instant version, use 1 cup rice flour, 1/4 cup urad dal flour, curd, and water to make a batter. Ferment for 2-3 hours only.