June 24, 2012

Edada or Idada | Safed Dhokla - a yummy Gujarati Snack !


Idada / Edada is a yummy Gujarati snack that I had eaten earlier, but never knew the name. In fact, its soo similar to Idli in texture, but so much thinner and lighter, one could almost call it a marriage of Idli and Dhokla, and therefore also known as Safed Dhokla. The north-south divide with culinary adventures ends thus (hopefully!). I tried this out with Vaishali's recipe, making slight tweaks with the quantity as I was trying this out at home for the first time. 

Thanks Vaishali, it came out well ( I dont know if this is the right texture) and we enjoyed it as a guilt free and wholesome evening snack for kids too as its almost oil free and yummy too. This goes to Blogging Marathon under Kids Snacks , and am sure this is one oil free snack that we are gonna enjoy frequently. Check out the fellow marathoners here.

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Prep time - 10 mins( Soak time - 4 hours + Fermenting time - 4 - 5 hours)
Cook time - 10 mins
Serves - 4
Serving Suggestions : Jain type Green Chutney 
Difficulty level : Easy
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Ingredients:
  • Rice - 2 cups
  • Urad Dal - 1 cup
  • Cooking soda - 1/2 tsp
  • Salt - to taste
  • Green chilly paste - 1/2 tsp
  • Cooked green peas - a handful (optional)
  • Ginger grated - 1/2 tsp
Tempering:
  • Oil - 1 tsp
  • Sesame and Cumin seeds - 1/2 tsp each
  • Freshly ground pepper powder and cumin powder - 1/2 tsp each
Method:
1) Soak rice and dal for 4 hours. Soak and grind to a smooth paste to an Idli batter consistency.Ferment further for 4 - 5 hours.
2) Add salt ,cooking soda, ginger & cooked green peas. Mix well. Boil water in an Idli steamer or cooker. Grease a thick deep plate with a smattering of oil. Pour 2 - 3 ladles to the flat plate and place the plate in the steamer.
3) Steam for 8 - 10 mins till a tooth pick comes clean. 
4) Cool and cut into desired shapes.
5) For tempering : splutter mustard and cumin seeds in oil and pour on the warm pieces of Edada. Top with freshly ground black pepper powder and cumin powder.
6) Serve as it is or with Jain type Green Chutney

Linking it to :

31 comments:

  1. Looks very soft and spongy Kalyani..

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  2. hey Kalyani that is wonderful..u 've done a great job..perfect dear..absolutely perfect texture and i am so glad u liked it.:)

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  3. ha north and south combo, and u have made it perfectly,. light fluffy no oil just love it.. not just kids even grown ups love it

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  4. they look soft and delicious

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  5. Excellent dhokla,looks super soft and yummy;

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  6. wow!! look super soft and love the red sprinkle on the white dhokla.. very inviting!

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  7. Looks very spongy and delicious!!!

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  8. amazing looking dhokla. just yumm

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  9. Looks like idli's cousin. Nice one.

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  10. Looks so inviting.. Nice one

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  11. Those lovely pores on top show that it is perfectly done!!!! Looks yum!!!

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  12. Wow! looks so appetizing, soft and spongy too..

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  13. very interesting recipe, looks so soft n inviting...really a healthy snack...love it!!
    Spicy Treats

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  14. Sounds inviting and delicious,looks so soft and loved the texture...

    Regarding the quantity for the corn flour halwa i got 8 pieces of the size shown in the picture..if you want to make it for 2 peoples,halve the quantity..

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  15. I read about safed dhokla last week and now I am very much inspired to try it out after looking at your snaps. Looks so soft, spongy and delicious...

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  16. Just curious, is it the same as khatta dhokla? The dhokla looks super soft and spongy.

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  17. Looks spongy and inviting. Thx for linking Kalyani.

    Vardhini
    Event: Kid's Delight

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  18. Looks great.Bookmarked :)

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  19. Never taste Dhokla with rice!!We love Dhokla a lot n lot!!Thanks for the recipe :)

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  20. Rice dhokla looks great

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  21. very well made and lovely pictures

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  22. Rice based dhokla looks great!
    Kalyani, for the question you had asked about papad curry - yes you may use papads that haven't been deep fried too. As long as you dunk them while the curry is hot they should soak up and become soft!

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  23. New recipe for me , bookmarked it

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  24. I put sour yogurt and little cream in the mixture while I leave it for fermenting. Before steaming them, I mix eno fruit salt and ginger chilli paste. I like your presentation, I am going to try it out.

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  25. This is absolutely best recipe. Thanks for Sharing this Wonderful Recipe with us.Try this recipe with our Advanced Heart Shaped Infinity Idli Plates today.

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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