Idra is basically Gujarati white Dhokla which are made from rice and black gram(Urad) are quite healthy and contains right mix of carbohydrate and protein. Idra is soft and fluffy dhoklas that are good for snacks. Now, there are few ways, this delicacy is prepared. Traditionally, rice and black gram(Urad dal) is soaked overnight, grind next day, let it ferment for about 6-8 hours and steam.
I usually add Chana dal as well. Basically, Dhokla is made using Rice and Bengal Gram(Chana Dal), while Idra is made from Rice and Black Gram(Urad Dal) but I go ahead and mix all three, Rice, Urad dal and Chana Dal. If I want to make Idra, I don’t add Turmeric(Haldi) in it and If I want to make Dhokla, I add pinch of Turmeric to get Dhokla look…so much cheating here..right? But It is hard to manage too many stuff, so I just try to keep it simple. In fact, when I run out my any mixes, I use alternatively any.. such as to make Handvo, I use Dhokla mix while I know that Handvo mix contains more Daal(Lentils) than rice. But sometimes, one of those days….when compromising is the only choice!!!
If you already make Idli, then you can use Idli mix to prepare Idra.
I have seen my mom always making them from her very own homemade ground flours. She would grind rice and dal at home in bulk, store and use in recipes. I follow the same tradition. When you keep flour mixes ready, it is so much easier to prepare recipes quickly. If you would like to learn how to make flour mixes, click here to learn Dhokla, Khaman, Dosa, Idli Mixes and more. Or you can watch the video Below.
I have actually shared how to make Idra using ready flours. To make white dhokla batter, use 2 parts of rice flour and 1 part of black gram flour (urud dal ka atta). It’s the matter of texture. I prefer fine coarse flour than powdered flours to get airy, fluffy texture. You can check out my Flour Idra Recipe here.
Did I say that my son Aakash takes many Indian food in his lunchbox like Handvo, Dhokla, Khaman, Kapuriya, Khandvi, Idada, Khichu Papadi Lot, Pudlas, and more.
One week, I would prepare Handvo, and he would take three days, Monday, Wednesday and Friday happily. The other week, I would prepare Dhokla, Idra and again he would take three alternate days. Then Kapuriya or Khichu Lot and I don’t have to worry much about his lunchbox at all.
So I have to have all the mixes ready in my pantry for making all these delicacies.
In the video below, you can learn how to prepare Flour mixes for making Dhokla, Khaman, Idli, Dosa and more
I absolutely love Idra with Aamras (Mango Pulp). When mangoes are in season, I have to make Idra specially to go with Aamrus & Puri. I feel like I am in heave if I get the combination of Idra, Aamras and Puris.
- 1 +1/2 cup Idra Flour Mix
- Curd 1/2 cup if thick or else use 1 cup
- Oil 4 tbsp
- Hot Water as required - Batter should not be too thin , It should be paste kind.
- Ginger 1 tsp
- Green chili 2 tsp
- Black pepper 1 tsp , roughly grinded - Optional if your kids are not comfortable with it like mine..
- Soda bi carbonate 1/4 tsp - I use 1/2 tsp ENO fruit salt
- Salt to taste
Take flour of rice and urad dal in a mixing bowl.
Add curd/yogurt, oil 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.