Can I make idada without fruit salt?

Yes, but it will be less fluffy. Ferment the batter well and steam gently; fruit salt gives the extra lift right before cooking.

Why did my idada turn dense or gummy?

Usually the batter was too thin, under-fermented, or overmixed after adding fruit salt. A thick batter and quick steaming are key.

What texture should the batter be before steaming?

It should be thick and spoonable, not pourable like a thin dosa batter. A slightly coarse grind gives the best crumb.

Can I prepare the batter ahead of time?

Yes. Ferment it first, then refrigerate for several hours or overnight. Add fruit salt only just before steaming.

How should I store leftover idada?

Cool it completely, then refrigerate in an airtight container. Re-steam or warm gently before serving to bring back softness.

Home / Recipes / gujarati / Idada

gujaratiMediumvegetariangluten freenut free

Idada

RATING

4.3/5(32)

TASTE SCORE

7/10

A soft, savory Gujarati steamed cake made with fermented rice and lentils. It cooks up airy and lightly tangy, then gets a simple mustard and sesame tempering that makes every bite fragrant and comforting.

PREP

20m

COOK

20m

SERVES

1 PIECE

362 cal

SERVINGS

METHOD · 10 STEPS

prep · ~360 min
Soak the rice and lentils.
1.Wash the rice, urad dal, and chana dal well.
2.Soak them together in plenty of water for 6 hours.
3.Drain fully before grinding.
TIPA full soak helps the batter grind smooth and ferment evenly.
mix · ~10 min
Grind the batter.
1.Add the soaked rice and lentils to a grinder with ginger, green chili, and yogurt.
2.Add a little water as needed and grind to a thick, slightly coarse batter.
3.Mix in salt and turmeric powder.
rest · ~480 min
Ferment the batter.
Cover the batter and leave it in a warm place for 8 hours, until slightly risen and airy.
TIPKeep the batter thick; a loose batter makes dense idada.
prep · ~5 min
Ready the steamer and pan.
Bring water to a simmer in a steamer. Lightly grease a round steel plate or shallow cake tin with a little oil.
mix · ~2 min
Add fruit salt and pour the batter.
1.Stir the fermented batter once gently.
2.Add fruit salt and fold lightly until the batter turns airy.
3.Immediately pour it into the greased plate and spread it evenly.
TIPDo not overmix after adding fruit salt or the batter will lose its lift.
steam · ~15 min
Steam the idada.
Place the plate in the steamer, cover, and steam until set and a skewer comes out clean.
rest · ~5 min
Cool the steamed cake slightly.
Take the plate out and let the idada cool for 5 minutes so it firms up before cutting.
temper · ~1 min
Make the tempering.
1.Heat the remaining oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add sesame seeds and curry leaves, and cook for a few seconds.
TIPKeep the heat medium so the sesame seeds toast without burning.
garnish
Top with tempering and cilantro.
Pour the hot tempering over the idada and scatter cilantro on top.
serve
Cut into pieces and serve.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked rice and dals very well so the batter stays thick enough to steam up fluffy.
2
Grind to a slightly coarse texture, not fully smooth; that gives idada its traditional soft-but-grainy crumb.
3
If your kitchen is cool, ferment the batter in an oven with only the light on for steadier rise.
4
Add fruit salt only after the steamer is ready, then pour and steam immediately for maximum lift.
5
Steam on a gentle simmer rather than a hard boil so the surface stays even and doesn't turn rubbery.
6
Let the idada rest for 5 minutes before slicing, or the hot crumb can tear and compress.
7
Pour the tempering while both the idada and oil are hot so the mustard, sesame, and curry leaf aroma sinks in.