White Dhokla Recipe (Gujarati Idra Dhokla) – A while back I published a recipe of Sandwich dhokla which is a tasty delicious fluffy savory from western state of Gujarati, India made from rice and black gram flour. Sandwich dhokla is similar to white dhokla or Idra dhokla as the batter used in both dishes are exactly same. White dhokla also known as Idra dhokla is a traditional recipe of soft and fluffy dhoklas that are good for snacks. These delicious dhoklas are often served as a breakfast dish or side dish during lunch time. They are so tasty that they can be served almost anytime.
In sandwich dhokla recipe we made layers of white dhokla separated by a layer of green coriander chutney and season it with some mustard and sesame seeds. Whereas in the plain white dhokla recipe (Idra dhokla) we steam the batter in a steamer and season it with ginger green chili and some grounded peppercorns (black pepper).
I have used rice and black gram flour to make white dhokla flour. To make white dhokla batter we use 2 parts of rice flour and 1 part of black gram flour (urud dal ka atta). If you do not have rice flour or black gram flour you can use normal rice and urud dal instead to prepare white dhokla batter. I have added alternative recipe under step 1.
The white dhokla which are made from rice and black gram flour are quite healthy and contains right mix of carbohydrate and protein.
Let us check the step by step recipe of Gujarati white dhokla (Idra dhokla).
1. Steps To prepare White Dhokla Batter (Idra Dhokla)
Steps to make White dhokla batter (Idra batter) without rice & black gram flour:
- Soak 1 cup of rice and 1/2 cup of black gram (urud dal) in water overnight.
- Next day drain the excess water and grind into smooth paste into batter consistency.
- Mix half a cup of yogurt / curd into white dhokla batter and rest again for 8 to 10 hours or overnight.
Alternatively to prepare white dhokla batter using rice flour and black gram flour:
In a bowl take a cup of rice flour and half a cup of urud dal (black gram) flour. For 1 part of rice flour we will use 1/2 part of black gram flour (urud dal atta).
Add half a cup of yogurt / curd into rice and black gram flour. Pour 1/2 cup of water will mixing the white dhokla batter.
Keep the batter in warm place overnight to ferment. Check the consistency of batter and if required add a little water and mix well.
The white dhokla batter is ready. You can store the white dhokla batter in air tight container and refrigerate it for 1 to 2 days. Whenever needed, just take the batter out of refrigerator and let it get to room temperature.
2. Steps to prepare Steamed White Dhokla (Idra Dhokla)
Let us check the steps to steam the white dhokra and all the seasoning ingredients required for it.
Following are the basic ingredients required for white dhokla. Finely chop green chilies and ginger. Also roughly grind the black peppercorns (kali mirch). Also we will need some regular salt and some fruit salt (or soda bicarbonate).
Add the finely chopped green chilies and ginger into the white dhokla batter whenever you are ready to make dhoklas. Season it will salt and if required add a little water to adjust the consistency of batter.
Prepare a dhokla steamer to steam white dhokla. A steamer consist of a deep bottom pan filled with water and a dhokla plate horizontally stacked on it.
Grease the dhokla plate with some oil before adding white dhokla batter.
Take a portion of white dhokla batter in a separate bowl and add a pinch of fruit salt (or soda bicarbonate). Mix well and pour the batter on top of dhokla plate.
Sprinkle some roughly grinded black peppercorns (or pepper powder) on top of white dhokla batter and steam it for 8 to 10 minutes.
Check if the white dhoklas are properly cooked by pricking it with a fork/knife.
- Rice flour: 1 cup
- Black gram flour (urad dal atta): 1/2 cup
- Curd: 1/2 cup
- Water as required
- Ginger: 1 tsp
- Green chili: 2 tsp
- Black pepper: 1 tsp, roughly grinded
- Soda bi carbonate: 1/4 tsp
- Salt: to taste
- Take flour of rice and urad dal in a mixing bowl.
- Add curd/yogurt to the flour.
- Pour some water and mix it well till batter consistency.
- Keep the batter in a warm place and ferment it for 8-10 hours/over night.
- Add finely chopped ginger and green chili in the fermented batter.
- Season it with salt . If required add a little water to adjust the consistency of batter.
- Take a portion of batter in a separate bowl and add a pinch of baking soda (soda bi-carbonate). Mix it well.
- Prepare steam cooker for steaming Idra/Idada .
- Grease Idra/Idada plate with oil and pour the Idada batter.
- Spread the batter evenly on greased plate.
- Sprinkle pepper powder on batter and steam it for 8-10 minutes.
- Check if Idada is well cooked by pricking it with a fork/knife.
- Repeat the steaming process for rest of the Idada batter.
- Cut the steamed Idada into any shape pieces and serve it in a serving plate.
- Serve the Idada with garlic and red chili chutney or coriander chutney.
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