Post published on January 20, 2025 by vspiceroute

Last post modified on May 14, 2025 by vspiceroute

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White dhokla or Idada is a classic Gujarati delicacy that brings together a perfect blend of flavors and textures. It is soft, fluffy, and irresistibly delicious. Born and raised in Gujarati jain family, this has been a family favorite. I have eaten versions of this but this one is my favorite. Idada is a thinner, softer version of dhokla, often sprinkled with black pepper powder. It is typically served as part of a traditional Gujarati thali, especially alongside aam ras or keri no ras during mango season.

This recipe took time to perfect but now I can finally say that this is yours to keep. It’s a fail proof recipe and you are going to love how easy it is.

Dish History

Dhokla, a traditional dish from Gujarat, has a rich history rooted in Indian culinary traditions. Thought to have originated centuries ago, this steamed delicacy was traditionally made with fermented rice and chickpea flour, reflecting the resourceful use of local ingredients. Over time, variations like khaman and white dhokla emerged, each with unique ingredients and preparation methods. The fermentation process not only enhances its flavor but also underscores the importance of probiotic-rich foods in Indian cuisine. Dhokla’s light, spongy texture and tangy-sweet flavor have made it a favorite not just in Gujarat but across India and beyond, celebrated as a symbol of wholesome, vegetarian cooking.

Ingredients:

  • 1 cup rice

  • ½ cup urad dal (split black gram)

  • 1 tsp methi seeds (fenugreek seeds)

  • ½ cup poha (flattened rice)

  • Salt to taste

  • 2–3 tbsp yogurt (optional, for extra tanginess)

  • 1 tsp Eno fruit salt (for softness and rise)

  • Red chili powder or black pepper (for garnish)

  • Oil for greasing

  • Chopped fresh cilantro (for garnish)

For Tadka (Tempering):

  • 1 tbsp oil

  • 1 tsp mustard seeds

  • 1 tsp sesame seeds

  • A pinch of asafetida (hing)

  • 1–2 green chilies, slit

  • Curry leaves (optional)

How to make white or Khatta Dhokla?

White dhokla, also known as khatta dhokla, is a traditional Gujarati steamed delicacy made with fermented rice and lentil batter. Its soft, spongy texture and tangy flavor make it a cherished dish in many homes. Here’s a step-by-step guide to help you recreate this classic dish perfectly:

Step 1: Soaking the Ingredients

  • Begin by washing rice, urad dal (split black gram), and methi (fenugreek) seeds thoroughly.

  • Soak them separately in enough water for 8 to 10 hours or overnight.

  • About 15 minutes before you’re ready to grind the batter, soak poha (flattened rice) in water. This adds softness to the dhokla.

Step 2: Grinding the Batter

  • The next day, drain the soaked ingredients.

  • Grind the rice, urad dal, and poha separately into smooth batters, using minimal water.

  • Once ground, combine them all into a large bowl or container.

  • Use a hand blender, electric beater, or a whisk to beat the mixture for a few minutes. This helps to incorporate air into the batter, which results in a fluffier dhokla.

Step 3: Fermenting the Batter

  • Place the bowl in a warm spot to ferment:

    • In summer: Preheat your oven just for a couple of minutes, then turn it off. Place the bowl inside and leave it to ferment for 8–12 hours or overnight.

    • In winter: Fermentation may take longer (up to 24 hours). Alternatively, use the Yogurt mode in your Instant Pot for 12–14 hours for consistent warmth and reliable fermentation.

  • The batter is ready when it rises and has a slightly sour aroma. You can now use it immediately or store it in the refrigerator for up to 4 days.

Step 4: Preparing to Steam

  • When you’re ready to make dhokla, take the fermented batter out and let it come to room temperature.

  • Add salt to taste and a tablespoon or two of yogurt for extra tang (optional).

  • Just before steaming, add 1 tsp of Eno fruit salt to the batter. Mix gently but quickly—you’ll see the batter start to bubble and become airy.

Step 5: Steaming the Dhokla

  • Grease your dhokla plates or a flat thali generously with oil to prevent sticking.

  • Pour the batter into the greased plates, filling them about halfway to allow space for the batter to rise while steaming.

  • Sprinkle the top with red chili powder or black pepper for color and mild spice.

  • Steam the dhokla in a steamer or Instant Pot (without pressure, on steam mode) for about 10–12 minutes, or until a toothpick inserted comes out clean.

Step 6: Tadka & Garnish

  • Prepare a quick tadka (tempering) using oil, mustard seeds, sesame seeds, green chilies, and a pinch of hing (asafetida).

  • Once the dhokla is steamed and slightly cooled, pour the hot tadka evenly over the surface.

  • Garnish with chopped cilantro and cut into squares or diamonds.

Storage:

  • Store leftover dhokla in an airtight container in the refrigerator for up to 3–4 days.

  • To reheat, steam for a few minutes or microwave with a sprinkle of water to retain moisture.

  • The fermented batter can be stored in the refrigerator for up to 4 days—just stir before using.

Serving Suggestions:

  • Serve white dhokla warm or at room temperature with green chutney and sweet tamarind chutney.

  • It also pairs beautifully with a simple cup of masala chai.

  • Can be served as breakfast, a light lunch, or a teatime snack.

  • Garnish with fresh cilantro, and a drizzle of tadka just before serving for extra flavor and visual appeal.

Expert Tips:

  • Use good quality rice and urad dal for the best texture.

  • Grinding the batter until smooth and aerating it using a beater or hand blender helps make the dhokla soft and fluffy.

  • Ensure the batter is fermented well—it should rise and have a slightly sour aroma.

  • Only add Eno and yogurt right before steaming to activate the fluffiness.

  • Grease the plates well to prevent sticking and make it easy to remove the dhokla after steaming.

  • Always steam on medium-high heat and avoid opening the lid while steaming for best results.

 

White Dhokla | Idada | khatta Dhokla

The most awaited dhokla recipe is finally out and I am ready to share. I have measured this and perfected this many times before sharing. My bhabhi and mom shared their  ltips and tricks and I am glad that I have finally mastered it. Cooking is all about learning and sharing so here is the recipe that you need to save
5 from 1 vote
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Prep Time 14 hours
Cook Time 12 minutes
Course Appetizer, Breakfast, lunch, Snack
Cuisine gujarati food, Indian food
Servings 30 Pieces

Ingredients
  

  • 3/4 cup Surti kolam rice
  • 1 /4 cup urad dal
  • 1/2 tsp methi seeds
  • 1/2 cup dry poha
  • 1 tablespoon sour yogurt
  • 1 tsp eno or baking soda optional
  • 2 tablespoon oil
  • Water as needed
  • Salt as needed

Vaghar

  • 3 tablespoon oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • 1/2 tsp hing powder
  • 2-3 slit green chilies
  • 1 and 1/2 tsp sesame seeds

Instructions
 

  • Soak urad dal, surti kolam rice, methi seeds in water overnight or for 8-10 hours
  • Soak poha before grinding for 15 minutes
  • Grind it separately next day. Then grind together along with soaked poha
  • Then beat using hand blender till airy
  • Turn on the oven and let it warm up and turn off and be normal and let it sit in oven for whole day in summer or till next day in winter
  • You can leave in instant pot on yogurt mode for 12 -14 hours
  • Once the batter ferments, you can make fresh dhokla or store in fridge for 4 days
  • Before steaming dhokla add salt, yogurt and eno if needed
  • When steaming, grease the dhokla trays with oil
  • Pour the dhokla batter over the trays
  • Sprinkle with red chili powder or black pepper powder
  • Steam till done
  • Cut them into square pieces
  • Add tadka on top and garnish with cilantro and serve them or store them
Keyword dhokla, gujarati dhokla, idada, khaman dhokla, khatta dhokla