SURTI IDRA/IDADA/ SURATI WHITE DHOKLA/KHATTA DHOKLA /सूरत का फेमस इदड़ा
The softest and spongiest white dhokla or iddra is the famous snack from the city of Surat in Gujrat. This dhokla is a little sour in taste due to the fermented batter. A small quantity of sour curd also works at its best. This is an all-time favorite snack there which can be enjoyed at any course. An easy dhokla to make at home and also widely available at farsaan shops tastes best with tangy green chutney. I love to eat this dhokla with Kathiawadi Kadhi as both taste awesome to have together
To make this khatta dhokla, we have to follow two procedures. Firstly we need a rice-dal batter which should be well fermented for 4-5 hours. This batter is steamed in a steamer till perfection and a tadka of few whole spices and sesame seeds take their taste to the next level. This white dhokla/iddra is healthy and light on stomach because of the natural fermentation of the batter and its steamed cooking method.
Let’s start making this tasty-fluffy khatta-white dhokla with me by soaking and grinding the rice-lentil batter
Prep time – 5 hrs
Cook time – 20 minutes
Course – Breakfast, evening snack
Cuisine – Surat(Gujarat)
Author – Bharti Dhawan
INGREDIENTS REQUIRED
●. Short grain rice/Sona Masuri – 1+1/2 cup
● Split/ Dhuli urad dal – 1/2 cup
● Thick/Jada poha – 1/4 cup
● Water for washing and soaking rice and dal – as required
● Ginger-green chilly paste – 1 tsp or to taste
● Salt – To taste
● Red chilly powder – 1/2 tsp
●. Methi/fenugreek seeds – 1/4 tsp(a pinch)
●. Thick curd – 1 tbsp
INGREDIENTS FOR TADKA/TEMPERING
● OIL – 2 top
● Mustard seeds/rai – 1 tsp
● Sesame seeds/Til – 1 tsp
● Curry leaves – 6-8
●. Red chilly powder – 1/2 tsp
● Coriander leaves for garnish
HOW TO MAKE IDRA/IDADA BATTER
1- Firstly, wash and soak rice, urad dal, and methi seeds for 2 hours. Also, soak poha for 10 minutes before grinding (urad dal and methi dana make the batter fluffy)
2- Grind rice, dal, and poha together coarsely(with a bite). Transfer the batter to another vessel and keep for fermentation for 4-5 hours or overnight
3- After 5 hrs, add curd, ginger-garlic-green chili paste, and whisk the batter for 2-3 minutes in one direction to make it fluffier
4- Now prepare for steaming. Grease a thali or baking tray with oil and pour the batter up to half of the height of the thali
5- Sprinkle some red chilly powder all over the batter. Keep the thali/plate into the steamer and cover with a lid. Give steam for 5-8 minutes. Check the perfect cooking by inserting a knife or toothpick. If it comes clean, the dhokla is ready. Remove the tray from the steamer
6- When dhokla is cooled, cut into desired size pieces. Now prepare for tadka/temper
HOW TO TEMPER/TADKA
1- Heat oil in a pan and add mustard seeds. Allow them to splatter and add jeera. Next, add til/sesame seeds and curry leaves. Add a little red chilly powder and mix all the ingredients
2- Pour the tadka all over the steamed dhokla and garnish it with fresh coriander leaves. Serve the IDRA/KHATTA DHOKLA with CORIANDER-RAW MANGO CHUTNEY. This dhokla goes best to eat with KATHIYAVADI KADHI
YOU MIGHT ALSO LOVE
MIXED DAL DHOKLA
SUJI/RAWA KA DHOKLA/INSTANT DHOKLA
SURTI KHAMAN/VATI DAL NA KHAMAN
