Ingredients
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1.5 Cups Khichdi Rice
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1/2 Cup Urad Dal
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1/2 Cup Curd
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2 Green Chillies
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A Small Piece Ginger
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Salt As Required
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1 Tbsp (plus extra for greasing and garnishing) Oil
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1 Small Packet Eno (Fruit Salt)
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Crushed Black Pepper
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Coriander (Optional)
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3 Alphonso Mangoes
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Milk as Needed
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Sugar as Needed
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Pinch of Dry Ginger Powder
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Few Drops Ghee
About
Gujarati White Dhokla, also known as Idada, is a steamed savory dish made from fermented rice and urad dal batter. It is light, protein-rich, and easy to digest. Aam Ras is a smooth mango pulp traditionally made from Alphonso mangoes and often served with meals during summer. Together, Idada and Aam Ras form a popular seasonal combination in Gujarat, offering both nutrition and taste.
Benefits of Gujarati White Dhokla (Idada) And Aam Ras –
- Rich in Probiotics – The fermentation process of Idada increases the presence of natural probiotics which help improve gut health and boost digestion.
- Low in Oil and Easy to Digest – Since Idada is steamed and not fried, it is low in fat and gentle on the stomach, making it suitable for all age groups.
- Natural Source of Energy – Aam Ras made from ripe mangoes provides quick energy due to its natural sugar content, ideal for summer fatigue.
- Supports Immune Function – Mangoes are rich in Vitamin C and antioxidants, which help strengthen the immune system and reduce inflammation.
- Good Plant-Based Protein – Urad dal in the dhokla batter contributes to plant-based protein intake, supporting muscle health and satiety.
Steps
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1
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Rinse and soak 1.5 cups of khichdi rice and 0.5 cup of urad dal in water for 4 to 5 hours. This softens them and makes grinding easier. |
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2
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After soaking, drain the water and transfer the rice and dal into a blender jar. Add 0.5 cup of curd and grind into a smooth, lump-free batter. |
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Pour the batter into a mixing bowl, cover it, and let it ferment for 6–8 hours or overnight in a warm place. The batter will rise slightly and turn light and airy. |
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Once fermented, add a paste made from 2 green chillies and a small piece of ginger for a subtle spice kick. |
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Add salt to taste and 1 tbsp oil. Mix the batter gently to retain its airy texture. |
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Just before steaming, add 1 small packet of Eno (fruit salt) to the batter. Mix gently but quickly. The batter will become fluffy, so don't overmix. |
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Grease a flat steel or aluminium plate with oil. Pour the batter into it, spreading evenly. Sprinkle some crushed black pepper on top for flavour and aroma. |
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Make sure your steamer is hot and ready before placing the plate. Steam the dhokla on high flame for 15 minutes, keeping it covered. |
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Check doneness by inserting a toothpick—if it comes out clean, your dhokla is ready. Remove from the steamer immediately. |
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10
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While still hot, brush a little groundnut oil on top to keep it moist. Garnish with chopped coriander (optional). Let it cool slightly and cut into pieces. |
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For aam ras, peel and chop 3 Alphonso mangoes and place them in a blender jar. |
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Add a little milk to adjust the consistency and blend to a smooth, creamy pulp. Add sugar only if needed, depending on the sweetness of the mangoes. |
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13
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Chill the aam ras if serving later, or serve immediately at room temperature. |
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Just before serving, sprinkle a pinch of dry ginger powder, a small pinch of salt, and a few drops of ghee over the aam ras. This traditional touch enhances taste and aids digestion. |
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15
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Serve warm and fluffy white dhokla (Idada) with a generous portion of aam ras for a classic, comforting Gujarati meal—especially loved during mango season or at weddings! |
