A savory steamed cake from Gujarat, Idada is soft, spongy, and delightfully tangy. Made with a fermented rice and urad dal batter, it's a light and healthy snack or breakfast, traditionally served with green chutney and a sprinkle of black pepper.
Prep20 min
Cook20 min
Soak240 min
Ferment480 min
Servings4
Serving size: 4 pieces
239cal
8gprotein
26gcarbs
Ingredients
1 cup Idli Rice (Sona Masuri or Kolam rice also work well)
0.5 cup Urad Dal (Split and skinned black gram lentils)
0.25 cup Curd (Use sour curd for a tangier flavor)
1 cup Water (As needed for grinding the batter)
1 tsp Ginger Paste
1 tsp Green Chili Paste (Adjust to your spice preference)
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
Gut-friendly, protein-packed Idada with tangy green chutney - an aromatic comfort food delight!
This gujarati dish is perfect for breakfast. With 265.88 calories and 9.16g of protein per serving, it's a low-calorie, low-phosphorus option for your meal plan.
12gfat
(Or use 1/2 tsp baking soda with a pinch of citric acid)
3 tbsp Vegetable Oil (1 tbsp for batter and greasing, 2 tbsp for tempering)
1 tsp Mustard Seeds
0.25 tsp Asafoetida (Also known as Hing)
8 leaves Curry Leaves
2 tbsp Coriander Leaves (Finely chopped, for garnish)
0.25 tsp Black Pepper Powder (Freshly ground, for garnish)
Instructions
1
Soak and Grind the Batter
Rinse the idli rice and urad dal separately under running water 3-4 times.
Combine them in a large bowl and soak in enough water to cover by at least 2 inches for 4-6 hours.
Drain the water completely. Transfer the soaked rice and dal to a high-speed blender or wet grinder.
Add about 1/2 cup of water and start grinding. Gradually add more water as needed to form a smooth, thick, and pourable batter, similar to pancake batter.
2
Ferment the Batter
Pour the ground batter into a large container, ensuring it's only filled halfway to allow room for rising.
Add the curd and salt, and mix thoroughly with a clean hand or a whisk for about a minute. This helps initiate fermentation.
Cover the container with a lid (not airtight) and place it in a warm, draft-free place to ferment for 8-12 hours, or overnight.
The batter is perfectly fermented when it has risen, appears frothy, and has a slightly sour aroma.
3
Prepare for Steaming
Once fermented, gently stir the batter once or twice. Do not overmix. Add the ginger paste, green chili paste, sugar (if using), and 1 teaspoon of oil. Mix gently.
Grease an 8-inch round steamer plate or thali with oil.
Add 1.5 to 2 inches of water to a steamer or a large pot with a stand. Bring the water to a rolling boil over high heat.
4
Steam the Idada
Just before steaming, add the Eno fruit salt to the batter. Pour about 1 teaspoon of water over the Eno to activate it. You will see it fizz.
Gently mix the batter in one direction for 10-15 seconds until it becomes light and airy.
Immediately pour the batter into the greased plate, filling it up to three-quarters full.
Carefully place the plate in the steamer. Cover with a lid and steam on high heat for 12-15 minutes.
Avoid opening the lid for the first 10 minutes. After 12 minutes, insert a toothpick into the center; if it comes out clean, the idada is cooked.
5
Prepare the Tempering (Tadka)
While the idada is steaming, heat 2 tablespoons of oil in a small pan (tadka pan) over medium-high heat.
Once the oil is hot, add the mustard seeds. Let them crackle and pop, which should take about 30 seconds.
Add the asafoetida and curry leaves (be careful as they will splutter). Sauté for a few seconds until the leaves are crisp and fragrant. Turn off the heat.
6
Garnish and Serve
Once steamed, carefully remove the plate from the steamer. Let it cool for 5-7 minutes. This prevents it from breaking while cutting.
Pour the hot tempering evenly over the idada.
Garnish with finely chopped coriander leaves and a sprinkle of freshly ground black pepper.
Cut into diamond or square-shaped pieces and serve warm with green chutney or a cup of chai.
27cal
1gprotein
5gcarbs
0gfat
Ingredients
2 cup Coriander Leaves (Packed, with tender stems)
1 cup Mint Leaves (Packed, stems discarded)
3 whole Green Chilies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
3 clove Garlic (Peeled)
2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
2 tbsp Lemon Juice (Freshly squeezed for best flavor)
0.5 tsp Chaat Masala
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Sugar (Optional, helps balance the tanginess)
0.25 tsp Salt (Adjust to taste)
3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)
Instructions
1
Prepare the Herbs (3 minutes)
Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2
Combine Ingredients in Blender (2 minutes)
Place the washed coriander and mint leaves into a high-speed blender jar.
Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3
Blend to a Smooth Paste (2 minutes)
Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.
