Instant White Dhokla – Idra or Idada or Khatta Dhokla

Dhokla is a delicacy of Gujarat. This is the quick version of traditional recipe. Traditional recipe requires fermenting time of at least 6 hours. So if you ever wish to make instant dhokla, this is the recipe.



Instant Dhokla

A quick version of traditional Dhokla. Traditionally, rice and daal are soaked and then course mixture is prepared and then again wait till the mixture is fermented. Here I have brought you the easiest way to make it quick.
Author: Bhavna

Ingredients

For Batter

  • ½ cup rice flour
  • ¼ cup besan (chick pea flour), If you can find Urad atta (Black gram flour), add in this recipe.
  • ¾ cup rawa/sooji/semolina
  • Salt and sugar to taste
  • ¼ tsp citric acid (Nimbu phool)
  • 1 tsp ENO
  • ¼ cup yogurt
  • 2-3 tbsp oil
  • Ginger and green chili as per your taste
  • 1 tbsp sesame seeds (til)

For Tadka(Tempering):

  • 2 tbsp oil
  • ½ tsp mustard seeds (rai)
  • A pinch of Asafoetida

For garnishing:

  • Finely chopped cilantro
  • Red chili powder

Instructions

  • Mix together all the dry and wet ingredients for the batter except the fruit salt using enough water to make a easy pour consistancy(Not too thick or thin) batter.
  • Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
  • When the mixture rises, pour it into a greased thali and steam for about 20 minutes.
  • For the tempering, heat the oil in a small katori and add the mustard seeds, and asafoetida. When the mustard seeds crackle, and pour this over the steamed dhoklas.
  • Garnish with red chili powder or blalck pepper powder and finley choped cilantro.
  • Cut into pieces and serve with green chutney.

Tips

  • You can use 1 teaspoon of lemon juice instead of the citric acid crystals. But Dhokla might not come out as spongy as with Citric acid.
  • Keep the steamer hot and add the fruit salt into the batter.

Comments

One response to “Instant White Dhokla – Idra or Idada or Khatta Dhokla”

  1. valaneelam Avatar
    valaneelam

    Hi Bhavna,

    For instant dhokla which semolina did you use? coarse or fine. And can we use soda-bi-carbonate instead of fruit salt?

    Thanks