White Dhokla or Idra is a very popular Gujarati snack and it almost tastes like South Indian Idli. Most of the people get confused between Khaman Dhokla and White Dhokla. Khaman Dhokla’s main ingredient is Besan and the batter requires no fermentation. On the other hand, White Dhokla or Idra is made from rice and lentil and the batter needs to be fermented for about 12 hours depending on the climate.
| Preparation Time: | 50 minutes |
| Servings: | 8 |
| Difficulty: | Easy |
White Dhokla Ingredients
| Rice | 1 1/2 cups |
| Dhuli urad dal | 1/2 cup |
| Plain poha | 1/4 cup |
| Methi dana | 1/2 tsp |
| Green chillies (optional) | 5-6 |
| Grated ginger (optional) | 1 tsp |
| Sour yogurt | 1/4 cup |
| Salt | 1/2 tsp |
| Ground sugar (optional) | 1 tsp |
| Vegetable oil | 1 tbsp |
Dressing Ingredients
| Vegetable Oil | 1 tbsp |
| Mustard Seeds | 1 tsp |
| Sesame seeds (optional) | 1 tsp |
| Kari leaves | 10 |
| Fresh Coriander Leaves (optional) | To garnish |
Method
- Soak urad dal and methi dana together and rice separately for at least 4-5 hours.
- Once they are soaked, wash them thoroughly and add poha in the dal container. While poha is soaking, grind rice in the mixer with minimum water. It’s going to take some time to get it to a fine texture.
- Now add dal, methi dana and poha and grind again into a smooth batter.
- Pour it in a container, close the container and keep the container in a warm place overnight for fermentation.
- Depending on the room temperature, it may take anywhere from 12 to 24 hours to ferment and puff up. You can move a spoon in the batter and you should see the air pockets.
- Add grated ginger, chopped chillies, salt, sugar, and whisked yogurt to the mixture. It should have a pouring consistency like idli batter.
- Pour it in a greased tray in a 1 cm thick layer.
- Steam the tray in boiling water for 15 minutes. Turn off the heat. Take out the tray and let it cool for at least 15 minutes. You would notice that the batter is puffed up
- Cut it into desired shape and size and keep aside.
- Add oil in a frying pan. Add mustard seeds and wait till they crackle.
- Add kari leaves and sesame seeds and fry for a minute. You can also add some red chilli powder in it.
- Pour the oil mixture on dhokla.
- Carefully remove the white dhokla pieces from the pan using a spatula. Garnish with coriander leaves and serve with green chutney.
Notes
- White Dhokla is normally served at room temperature.
- You may also serve it with any other chutney of your choice.
- If you feel that the batter is not fully fermented even after 24 hours of rest, you can mix a tsp of fruit salt before steaming it.
Summary
Recipe Name
White Dhokla
Author Name
Ruchi Garg
Published On
Preparation Time
Average Rating
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