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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.
Soak and Grind the Batter
Ferment the Batter
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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.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 239.3 calories per serving with 7.77g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Prepare for Steaming
Steam the Idada
Prepare the Tempering (Tadka)
Garnish and Serve
Increase the amount of green chili paste or add a pinch of red chili powder to the batter for extra heat.
Add 1/4 cup of finely grated carrots, beets, or finely chopped spinach to the batter before adding Eno for a nutritious twist.
Add 1 teaspoon of garlic paste to the batter along with the ginger paste. You can also add finely chopped garlic to the tempering.
The fermentation process involved in making Idada batter introduces beneficial probiotics, which aid digestion, improve nutrient absorption, and support a healthy gut microbiome.
The combination of urad dal and rice creates a complete protein profile, providing essential amino acids necessary for muscle building, repair, and overall body function.
As a steamed dish, Idada is naturally low in fat. The carbohydrates from rice provide a steady release of energy, making it an excellent and light choice for breakfast or a snack.
Made from rice and lentils, Idada is naturally gluten-free, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
The primary difference is the batter. Idada is made from a fermented batter of rice and urad dal, giving it a white color and a texture similar to idli. Khaman Dhokla is made from gram flour (besan) and is yellow, lighter, and spongier.
This is usually due to three reasons: improper fermentation (either under or over), over-mixing the batter after adding Eno fruit salt, or using expired Eno or baking soda. Ensure your batter is well-fermented and be very gentle after adding the leavening agent.
Yes, you can substitute 1 tsp of Eno with 1/2 tsp of baking soda and 1/4 tsp of citric acid (limbu na phool). The combination provides a similar leavening effect. A very well-fermented batter can also rise on its own, but it won't be as light and fluffy.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, steam them for 4-5 minutes until soft and warm. Avoid microwaving as it can make them chewy.
Yes, Idada is a very healthy dish. It is steamed, not fried, making it low in fat and calories. The fermentation process makes it easy to digest, improves nutrient absorption, and is beneficial for gut health.
One serving of Idada (approximately 4 pieces or 155g) contains around 265-285 calories. The exact count depends on the amount of oil used in the batter and tempering.