WHITE DHOKLA | IDADA |IDRA

Ingredients

• 135 g (¾ cup)rice
• 2 tbsp (about 24 g)yellow moong dal
• 2 tbsp (about 24 g)chana dal
• 45 g (¼ cup)white urad dal
• ¼ tspfenugreek seeds
• as neededwarm water, for soaking
• 120 g (½ cup)sour yoghurt
• 80–120 ml (⅓–½ cup)water
• 1 tspginger paste
• 1 tspchilli paste
• 1 tspsalt
• 15 ml (1 tbsp)oil
• ½ tspeno fruit salt (kharo)
• ¼–⅓ tspred chilli powder
• ½ tspcoarsely ground black pepper
• as neededoil, for greasing
• 30 ml (2 tbsp)oil
• 1 tbsp (about 18 g)sesame seeds
• ½ tspcumin seeds
• ½ tspmustard seeds
• ¼ tspasafoetida
• 8–10curry leaves
• 2 tbspfresh coriander, chopped
• 1, optionalgreen chilli, sliced

Instructions

1. 1

   Soak the grains

   Soak the rice and dals separately in warm water for 6–8 hours. Add the fenugreek seeds to the dals so they soak together.

2. 2

   Rinse and grind

   Drain the soaking water, then rinse the rice and dals separately in a sieve. Grind the dal mixture to a fine paste using the measured yoghurt. Grind the soaked rice with ½ cup (120 ml) water until fine.

3. 3

   Ferment the batter

   Combine the rice and dal batters in a large bowl or container; the mixture should be thick. Cover and leave overnight, or for 8–10 hours, to ferment. It should remain thick and show signs of fermentation.

4. 4

   Season the batter

   Add the salt, ginger paste, chilli paste and 1 tbsp (15 ml) oil. If the batter is too thick, add up to ⅓ cup (80 ml) water, or less, until it is thick but pourable. Stir gently to combine.

5. 5

   Prepare the steamer

   Set up the steamer with water about a quarter of the way up, making sure it will not touch the plates used for steaming. Cover and heat the water, and grease the plates with oil.

6. 6

   Fill and steam

   When the water is hot, add the eno to the batter and mix well. Pour the batter into the greased plates, then sprinkle over the red chilli powder and black pepper. Set the plates on the steaming ring or tray, cover and steam for 10 minutes. Remove the plates carefully.

7. 7

   Make the tempering

   Heat 2 tbsp (30 ml) oil in a small pan over medium heat. Add the mustard, cumin and sesame seeds and let them crackle briefly. Add the curry leaves, sliced green chilli if using, and chopped coriander; stir, then mix in the asafoetida.

8. 8

   Finish and serve

   Pour the tempering over the steamed dhokla. Let it cool completely before cutting it into squares or diamonds. Serve with a chutney of your choice.

What is white dhokla?

White dhokla, known by names including idada and idra, is a Gujarati steamed snack made with fermented rice and lentils. The word khatta means sour, referring to the mild tang that develops as the batter ferments.

Rice is combined with urad, moong and chana dals in this version, giving the steamed cake a different balance from idli. A final tempering of seeds, curry leaves and spices adds fragrance and a little crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 11g protein, 52g carbs, 15g fat.

Most of the carbohydrates come from the rice and dals, while the dals also provide much of the protein and fibre. Oil, sesame seeds and yoghurt contribute most of the fat; serve a portion with chutney and a fresh vegetable side to make a more rounded plate.

The grains and lentils

Separate grinding: the rice and dals are soaked and ground separately, then combined. This lets each component reach a fine texture without making the batter difficult to blend.

Fenugreek: soaking it with the dals distributes its flavour through the batter. Use the measured yoghurt when grinding the dals, as directed.

Fermentation matters

Overnight rest: give the covered batter 8–10 hours to ferment. The recipe relies on this rest for its characteristic tang, so allow for it when planning the meal.

Batter consistency: after fermentation, the mixture should still be thick. Add the extra water gradually; the finished batter should pour, but not run like a thin liquid.

Steaming for a soft texture

Hot steamer: heat the water before adding the leavening and filling the plates. Keep the water below the level of the plates so the batter steams rather than sits in water.

Plate depth: the recipe suggests 6, 8 or 9-inch steel plates; a 9-inch cake tin can also be used, though the dhokla will be thicker. Steam for 10 minutes as directed.

When to add the eno

Last-minute addition: mix the eno into the batter only once the steamer water is hot and the plates are ready. Stir it in well, then transfer the batter to the greased plate.

Gentle mixing: combine the batter without vigorous beating. Once the eno is mixed in, move promptly to filling the plates and steaming.

The tempering and serving

Crackling seeds: add the mustard, cumin and sesame seeds to hot oil and let them crackle briefly. Follow with the curry leaves, chilli and coriander, then stir in the asafoetida.

Cool before cutting: pour the tempering over the dhokla and wait until it is completely cool before slicing. Serve the pieces with green chutney or garlic chutney, or as part of a thali.

Recipe notes & tips

• Measure the yoghurt before grinding the dals so it is available for the batter.
• Check that the water in the steamer cannot reach the steaming plates.
• Grease the plates thoroughly so the steamed dhokla is easier to lift out.
• Add water to the fermented batter a little at a time to avoid making it runny.
• Have the plates ready before stirring in the eno.
• Wait until the dhokla is fully cool before cutting neat pieces.

Variations

• Add flattened rice: soak and grind poha with the batter for a different traditional variation.
• Adjust the heat: reduce or increase the chilli paste to suit your preference.
• Use green chutney: serve the pieces with a fresh, herby chutney.
• Try garlic chutney: pair the mild, tangy dhokla with a punchier accompaniment.
• Change the plate: use a 9-inch cake tin if you do not have a steaming plate, bearing in mind the dhokla will be thicker.

Common mistakes to avoid

• Skipping the soak: the grains and dals need 6–8 hours in warm water before grinding.
• Shortening fermentation: leave the covered batter overnight or for 8–10 hours to develop its sour flavour.
• Adding too much water: add it gradually and stop when the batter is thick but pourable.
• Adding eno too early: wait until the steamer water is hot and the greased plates are ready.
• Filling plates before heating the steamer: heat the water first, then add eno and transfer the batter.
• Cutting while warm: allow the dhokla to cool completely before slicing.

How to store

Store leftover dhokla in an airtight container in the fridge for up to 3 days. Reheat gently in a steamer until warmed through; the texture may be firmer after chilling.

Frequently asked questions