Gujarati White Dhokla Recipe | Soft, Spongy & Fluffy Idada | सूरत का फेमस सॉफ्ट स्पंजी सफेद ढोकला
Soft, spongy and fluffy Gujarati White Dhokla, also known as Idada, made with fermented rice, urad dal and poha. Served with an easy peanut chutney, this traditional Surti style dhokla makes a delicious breakfast or evening snack.
Ingredients
For white dhokla / Idada
- 1½ cups rice
- ½ cup urad dal split black gram, skinless
- ¼ cup poha flattened rice
- 3 tablespoons yogurt
- 1 tablespoon finely crushed ginger and green chilli paste
- Salt to taste
- A pinch of Baking soda
- Water as needed
- Oil for greasing and brushing
- 1/2 tsp coarsely crushed black pepper
For peanut chutney
- 2 tablespoons roasted peanuts
- 1 green chilli
- A small piece of ginger
- A handful of fresh coriander leaves
- ¼ teaspoon sugar
- Salt to taste
- 2 tablespoons yogurt
- A little water as needed
Instructions
Prepare the Dhokla Batter
- Add rice and urad dal to a large bowl. Wash them 2–3 times and soak in enough water for 4–5 hours.
- Rinse the poha and add it to the soaked rice and urad dal. Let everything soak together for another 10–15 minutes.
- Drain the excess water and transfer the soaked ingredients to a blender. Add a little water as needed and grind into a smooth, idli-like batter.
- Transfer the batter to a large bowl. Add 3 tablespoons yogurt and mix well.
- Cover the bowl and keep it in a warm place for 10–12 hours, or until the batter has risen and looks light and airy.
Prepare the fermented batter
- Once fermented, gently stir the batter. Do not overmix.
- Add ginge & green chilli paste and salt to taste.
- Add a pinch of baking soda and gently mix until just combined.
Steam the White Dhokla
- Grease a flat steaming plate or dhokla thali with a little oil.
- Pour some batter into the greased plate and spread it evenly into a thin layer.
- Sprinkle coarsely crushed black pepper over the top.
- Place the plate in a preheated steamer. Cover and steam on medium heat for about 15 minutes.
- Insert a toothpick or knife into the centre. If it comes out clean, the dhokla is ready.
- Remove the plate from the steamer and allow the dhokla to cool for a few minutes.
- Brush a little oil over the surface and cut the dhokla into squares or diamonds.
Make the Peanut Chutney
- Add roasted peanuts, green chilli, ginger, coriander leaves, sugar, salt and yogurt to a blender.
- Blend until smooth or slightly coarse, adding a little water as needed.
- Serve the soft white dhokla warm with fresh peanut chutney.
Video
Notes
- Proper fermentation is the most important step for making soft and spongy white dhokla.
- Fermentation time may vary depending on the temperature of your kitchen.
- Do not overmix the fermented batter.
- Add baking soda just before steaming.
- Spread the batter in a relatively thin and even layer for the characteristic jalidar texture.
- Always preheat the steamer before placing the dhokla inside.
- You can use leftover idli batter to make this dhokla.
- The fermented batter can be refrigerated and used over the next few days.
- If the batter is refrigerated, bring it closer to room temperature before preparing the dhokla.
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