Full written recipe for Idada (White dhokla)

Prep time: 10-15 minutes
Cooking time: 20-25 minutes (excluding fermentation & soaking time)
Serves: 5-6 people

Ingredients:
URAD DAL | उरद दाल 1/2 CUP
KOLUM RICE | कोलम चावल 1.5 CUPS
FENUGREEK SEED | मेथी के बीज 1/2 TSP
POHA | पोहा 1/2 CUP
SOUR CURD | खट्टा दही 2 TBSP
WATER | पानी 1/2 CUP
ASAFOETIDA | हींग 1/4 TSP
SUGAR | शक्कर 1/2 TBSP
GINGER CHILLI PASTE | अदरक मिर्च की पेस्ट 1.5 TBSP
OIL | तेल 2 TBSP (FOR BATTER)
BAKING SODA | बेकिंग सोडा 1/4 TSP
SALT | नमक TO TASTE
OIL | तेल AS REQUIRED (FOR BRUSHING)
BLACK PEPPERCORNS | साबुत काली मिर्च A PINCH (CRUSHED)
Method:
Add the rice & dal into a large bowl & wash them with water until it runs clear, further add the fenugreek seeds into the same bowl, soak the dal & rice for 4-5 hours.
Once the dal & rice have soaked, add the poha into a small sieve or a bowl, wash them & transfer them into the same bowl as the dal & rice, let the poha soak for 5-10 minutes.
Further discard the water & add all the soaked ingredients into a mixer grinder jar along with sour curd & water, grind everything into a semi fine paste, once grinded the batter should feel like fine semolina when you press & feel it between your fingers.
Transfer the batter into a cooker or a stock pot & add asafoetida & sugar, whisk the batter well using a whisk for 1-2 minutes.
Cover the cooker or the stock pot with a lid & keep it in a warm place to ferment, the duration of the fermentation will depend upon the room temperature & the weather, if the weather is cold then the batter will take at least 12-15 hours or more to ferment properly if kept in a warm place. During summers the batter will ferment within 8-10 hours.
Once fermented the batter will puff up, at this stage set the dhokla steamer over high flame & bring the water to a boil, once the water comes to a boil & the steamer is ready, you can continue to season the batter with the further process.
Add the ginger chilli paste, oil, baking soda & salt into the batter & mix everything well very gently.
Brush the dhokla steaming plates with oil & pour the batter into the plates according to your preference of thickness.
Move the plates around to spread the batter evenly on the plate & then tap them gently on the kitchen platform.
Sprinkle some freshly crushed black peppercorns & place them into the steamer, cover & steam the dhoklas over high flame for 10-12 minutes. The steaming time will depend on the thickness of the batter you have poured, if you are making thin dhoklas then they will steam within 8-10 minutes & if you are making thick dhoklas then they will take upto 12-15 minutes.
To check if they are done, open the lid & touch the surface of the dhokla, if it’s not sticky & a knife inserted comes out clean then the dhoklas are ready.
Remove them from the steamer & immediately brush the surface with oil & let them cool down slightly before cutting them.
Further cut the dhoklas into squares or diamonds & remove them from the steaming plate using a flat spatula.
Your super soft & spongy white dhoklas are ready, serve them hot with some chutney.

Chutney
Ingredients:
FRESH CORIANDER | हरा धनिया 1 CUP (PACKED)
GREEN CHILLIES | हरी मिर्च 4-5 NOS.
GINGER | अदरक 1 INCH
PEANUTS | मूंगफली 1 TBSP
CURD | दही 3 TBSP
CUMIN SEEDS | साबुत जीरा 1/4 TSP
LEMON JUICE | नींबू का रस 1 TSP
SALT | नमक TO TASTE
SUGAR | शक्कर 1 TBSP
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
Mehtod:
Add all the ingredients of the chutney into a mixer grinder jar & grind it into a fine paste.
Your tasty green chutney is ready.

#YFL #SanjyotKeer #idada

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Intro 0:00
Batter & fermentation 0:52
Final process 4:30
Chutney 6:24
Check the dhokla 6:56
Plating 8:07
Outro 8:26

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