white dhokla

Surti idada (white dhokla)Show more

Ingredients:

2 cups rice
1 cup urad dal
1/4 cup thick poha (flattened rice)
1 tablespoon ginger-chili paste
Salt to taste
1/2 teaspoon Eno (fruit salt)
Crushed pepper for sprinkling
Fresh coriander for garnish

For Tempering:

1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds
Curry leaves

Instructions:

1. Wash the rice and urad dal, and then soak them in water for 5-6 hours.
2. In another bowl, soak the poha in water.
3. After soaking, drain the water from rice and urad dal. Grind them in a blender to make a fine batter. Add soaked poha to the blender and continue grinding until you get a smooth consistency.
4. Transfer the batter to a large airtight container and let it ferment overnight. To aid fermentation, place the container in the oven with the oven light on. (Ofcourse keep the oven off😜)
5. The next day, the batter should be well-fermented. Add ginger-chili paste, salt according to taste, and Eno (fruit salt) to the batter. Mix well.
6. Grease the pans or any steaming vessel with oil.
7. Pour the batter into the greased pans, sprinkle crushed pepper on top, and steam for 15-20 minutes or until a toothpick inserted comes out clean.
8. Once steamed, let it cool for 5 minutes.
9. In a small pan, heat oil for tempering. Add mustard seeds, sesame seeds, and curry leaves. Allow them to splutter.
10. Pour the tempering over the steamed idada.
11. Garnish with fresh coriander.
12. Serve the hot steaming surti idadas with green chutney and a hot cup of tea.

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