Idla - White Dhokla - Famous Gujarati Farsan Recipe

Idla also known as white dhokla is made using split black gram & rice. It is a famous farsan from Gujarat & generally made for breakfast. Both the split gram/urad dal & rice are soaked in water & then grinded to a batter. The batter is fermented for 12 hours or overnight before steaming it. Spiced with green chillies & ginger it tastes very delicious & it is healthy too. Before serving the idla or idra it is generally sprinkled with hot oil tempering or plain oil is drizzled over hot idla. Serve it with green chutney. Do try this wonderful farsan.

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INGREDIENTS:

For batter:

1 cup rice (masoori/short grain rice)

1/2 cup udad dal/split black gram

1/2 cup water or as required

2-3 green chillies

1 inch ginger piece

1/4 cup curd/yoghurt/dahi

1/4 cup water

1 1/2 tsp salt or to taste

2 tbsp oil

1 tsp Eno fruit salt

Coarsely ground black pepper as required

For tempering:

4 tbsp oil

1/4 tsp mustard seeds/rai

1/8 tsp hing/asafoetida

5-6 curry leaves

Oil for greasing

2 tbsp finely chopped coriander leaves for garnish

SERVES: Makes 2 8.5" plates idla (serves 3-4 people)

PREPARATION TIME: 15 Min

COOKING TIME: 20 Min

TOTAL TIME: 35 Min

INACTIVE TIME: 18 hours (Soaking: 6 hours, Fermentation: 12 hours)

* 1 CUP = 237 ML

METHOD:

Preparing Batter:

1. Wash & soak rice & dal in separate bowls for 5-6 hours.

2. Drain water & grind rice in grinding jar using 1/4 cup water. Grind it to very slightly coarse.

3. Check once & if required add more water & grind.

4. Take mixture in a big bowl.

5. Remove excess water from urad dal & grind along with green chillies, ginger, curd & 1/4 cup water. Grind dal to a smooth paste.

6. Pour dal mixture in to rice mixture bowl.

7. Add salt & mix well.

8. Cover batter with plate & allow it for ferment for 10-12 hours.

Preparing Idla:

1. Add 2 tbsp oil in batter & mix well for 2-3 min.

2. Lastly add Eno fruit salt just before steaming idla.

3. Add 1 tsp water over Eno & mix in one direction till the white Eno dissolves.

4. Pour idla batter equally in greased plates.

5. Gently tap to level it.

6. Sprinkle coarsely ground black pepper over it as required.

7. Put idla plate in hot steamer.

8. Cover & let it steam for 15-20 min on high flame.

9. Take out plate & allow it to cool down for 10-15 min.

10. Cut it in desired shape.

11. Sprinkle chopped coriander leaves over idla.

Preparing tempering:

1. Take 4 tbsp oil in a small pan.

2. Put mustard seeds/rai & allow it to crackle.

3. Switch off flame & add hing/asafoetida & curry leaves.

4. Pour hot tempering evenly over dhokla/idla.

5. Allow it rest for 5-10 min & then take out pieces & serve!

6. Gujarat's famous snack idla/white dhokla is ready! Serve it with green chutney. It is very soft & spongy!

Recipe for Green Chutney - http://www.magicofindianrasoi.com/2016/05/how-to-make-green-chutney-using-sev.html

TIPS:

1. Idla batter will rise like dosa batter. After 12 hours check the batter & if it has not risen allow it to rest for 1-2 hours more. It will depend on weather & humidity conditions. In hot humid summer it can rise sooner.

2. Before preparing batter for steaming ensure you keep boiling water ready in steamer.

3. For steaming idla I have taken 2 plates of 8.5". If it is smaller plate you can make it in 3 or 4 plates.

4. Check idla is done or not by putting a knife or toothpick in plate & if it comes out clean it is done.

5. After pouring hot tempering over idla allow it cool down before serving as hot oil can burn skin.

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