Idada
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.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Soak and Grind the Batter
- b.Rinse the idli rice and urad dal separately under running water 3-4 times.
- c.Combine them in a large bowl and soak in enough water to cover by at least 2 inches for 4-6 hours.
- d.Drain the water completely. Transfer the soaked rice and dal to a high-speed blender or wet grinder.
- e.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
Step 2
- a.Ferment the Batter
- b.Pour the ground batter into a large container, ensuring it's only filled halfway to allow room for rising.
- c.Add the curd and salt, and mix thoroughly with a clean hand or a whisk for about a minute. This helps initiate fermentation.
- d.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.
- e.The batter is perfectly fermented when it has risen, appears frothy, and has a slightly sour aroma.
- 3
Step 3
- a.Prepare for Steaming
- b.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.
- c.Grease an 8-inch round steamer plate or thali with oil.
- d.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
Step 4
- a.Steam the Idada
- b.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.
- c.Gently mix the batter in one direction for 10-15 seconds until it becomes light and airy.
- d.Immediately pour the batter into the greased plate, filling it up to three-quarters full.
- e.Carefully place the plate in the steamer. Cover with a lid and steam on high heat for 12-15 minutes.
- f.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
Step 5
- a.Prepare the Tempering (Tadka)
- b.While the idada is steaming, heat 2 tablespoons of oil in a small pan (tadka pan) over medium-high heat.
- c.Once the oil is hot, add the mustard seeds. Let them crackle and pop, which should take about 30 seconds.
- d.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
Step 6
- a.Garnish and Serve
- b.Once steamed, carefully remove the plate from the steamer. Let it cool for 5-7 minutes. This prevents it from breaking while cutting.
- c.Pour the hot tempering evenly over the idada.
- d.Garnish with finely chopped coriander leaves and a sprinkle of freshly ground black pepper.
- e.Cut into diamond or square-shaped pieces and serve warm with green chutney or a cup of chai.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is crucial. It should be thick enough to coat the back of a spoon but still pourable.
- 2For successful fermentation in colder climates, place the batter in a preheated (and turned off) oven with the light on, or use the 'Yogurt' setting on an Instant Pot.
- 3Do not overmix the batter after adding Eno, as this will deflate the air bubbles and result in dense idada.
- 4Ensure the water in the steamer is at a rolling boil before placing the batter inside. This high heat is essential for a good rise.
- 5Let the idada cool slightly before cutting. This allows it to set and ensures you get clean, neat pieces.
- 6For a softer texture, you can add 1-2 tablespoons of poha (flattened rice) while soaking the rice and dal.
Adapt it for your goals.
Spicy Idada
Increase the amount of green chili paste or add a pinch of red chili powder to the batter for extra heat.
Vegetable IdadaVegetable Idada
Add 1/4 cup of finely grated carrots, beets, or finely chopped spinach to the batter before adding Eno for a nutritious twist.
Garlic IdadaGarlic Idada
Add 1 teaspoon of garlic paste to the batter along with the ginger paste. You can also add finely chopped garlic to the tempering.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process involved in making Idada batter introduces beneficial probiotics, which aid digestion, improve nutrient absorption, and support a healthy gut microbiome.
Good Source of Protein
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.
Low-Fat Energy Source
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.
Gluten-Free 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.
Frequently asked questions
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.