Let’s dive into the delightful world of Gujarati cuisine with Idada, a soft and fluffy steamed rice and lentil cake. Often referred to as the savory cousin of Dhokla, this traditional dish is a staple in many Gujarati households. It’s light, nutritious, and perfect for breakfast or as a snack to pair with your favorite chutneys.
What Is Idada?
Idada is a deliciously soft and fluffy, steamed rice and lentil cake from Gujarat. This savory dish embodies the vibrance of Indian cuisine with its light texture, subtle tanginess, and nutritious profile. Often referred to as the savory cousin of dhokla, Idada is a wholesome snack or breakfast option that can be enjoyed at any time of the day.
The uniqueness of Idada lies in its fermented batter, a blend of rice and urad dal (split black gram), which gives it a mild tangy flavor and a super soft texture after steaming. The cooking method—steaming rather than frying—adds to its light and healthy appeal.
Idada pairs beautifully with a variety of accompaniments. Classic options include spicy green chutney, sweet-tangy tamarind chutney, or a drizzle of sesame oil. Some even serve it with a tempering of mustard seeds and curry leaves for added flavor.
Whether you’ve grown up in a Gujarati household or are discovering Indian steamed snacks for the first time, Idada’s effortless simplicity and authentic flavor make it a delight to cook and savor.
Key Highlights of Idada
| Feature | Details |
|---|---|
| Category | Steamed savory snack |
| Key Ingredients | Fermented rice and urad dal batter |
| Cuisine | Gujarati, Indian |
| Cooking Method | Steamed |
| Main Flavor | Tangy with a subtle hint of nuttiness |
| Pairing Suggestions | Green chutney, tamarind chutney, or sesame oil |
Soft, flavorful, and remarkably healthy, Idada is a representation of Gujarat’s rich culinary heritage and remains a cherished dish for generations.
Ingredients
To prepare the soft and fluffy traditional Gujarati Idada, we will need a list of simple kitchen staples. Ensure you use fresh, high-quality ingredients for the best results. Here’s everything you need:
For the Batter:
- 1 cup rice (soaked for 6-8 hours or overnight)
- 1/4 cup urad dal (split black gram) (soaked for 6-8 hours or overnight)
- 1/4 cup thick yogurt
- 1/2 teaspoon fenugreek seeds (methi) (optional but recommended for flavor and fermentation)
- 1 tablespoon eno fruit salt (or you can use baking soda as an alternative)
- Salt to taste
- Water as required (for grinding to a smooth consistency)
For Steaming:
- A few drops of oil (to grease the steaming plate or tray)
Optional Garnish:
- 1/2 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- 5-6 curry leaves
- 1-2 green chilies (finely chopped, for extra spice)
Accompaniments:
- Spicy green chutney
- Sweet and tangy tamarind chutney
- Sesame oil (for drizzling)
Measurement Summary Table:
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Urad dal | 1/4 cup |
| Fenugreek seeds | 1/2 teaspoon |
| Yogurt | 1/4 cup |
| Eno fruit salt | 1 tablespoon |
| Salt | To taste |
| Water | As required |
Equipment Needed
When preparing Idada, having the right tools ensures a smooth cooking process and guarantees proper texture and flavor in the dish. Below, we outline the essential equipment required for making this delightful Gujarati recipe:
Tools and Equipment Checklist
- Mixing Bowl: For soaking rice and lentils and later mixing the batter. Opt for a medium or large-sized bowl.
- Blender or Wet Grinder: To grind the soaked rice and urad dal into a smooth, thick batter. A high-speed blender is ideal for achieving fine consistency.
- Fermentation Container: A large bowl or container with enough space for the batter to expand during fermentation.
- Steaming Plate or Idli Stand: For placing the Idada batter. A flat-steaming plate is preferable to ensure even cooking.
- Steamer or Large Pot with Lid: A steamer pot or large deep pan with a tight lid is needed to create the steamed texture of Idada.
- Muslin Cloth or Lid Cover: To prevent water droplets from dripping onto the Idada during steaming.
- Ladle or Spoon: For pouring the batter into the steaming plate or stand.
- Spatula: To remove the steamed Idada gently from the plate without breaking it.
- Knife or Serrated Cutter: For slicing the steamed Idada evenly once cooked.
- Small Pan: If planning to temper the dish with mustard seeds and curry leaves.
Ideal Equipment Specifications
| Equipment Type | Specification or Purpose |
|---|---|
| Mixing Bowl | Medium-Large, deep to accommodate batter rise |
| Blender/Wet Grinder | High-speed, capable of grinding to a smooth paste |
| Fermentation Container | Non-reactive material like glass or stainless steel |
| Steamer or Pot | Deep with a tight-fitting lid for steaming |
| Spatula | Non-stick or silicone for clean removal |
By ensuring we have these tools on hand, we make the preparation of Idada both simpler and more enjoyable, achieving its characteristic fluffy and soft texture.
Directions
Let’s bring this traditional Gujarati delight to life step by step. Follow these clear instructions to achieve perfectly soft and fluffy Idada.
Prep
- Soak the rice and dal
- Rinse 1 cup of rice and 1/4 cup of urad dal separately until the water runs clear.
- Combine them into a bowl and soak them in enough water for about 6 hours, ensuring the grains are fully submerged.
- Blend to a smooth batter
- Drain the soaked rice and dal. Transfer them to a blender or wet grinder with 1/4 cup of thick yogurt and optional 1 teaspoon fenugreek seeds.
- Blend until you get a smooth yet slightly grainy batter, adding small amounts of water if needed.
- The batter should be thick enough to coat the back of a spoon but not overly dense.
- Ferment the batter
- Pour the batter into a large mixing bowl, leaving room for rising.
- Cover it with a clean kitchen towel or lid and let it ferment in a warm place for 8-10 hours or overnight.
- When ready, the batter should have a slight tangy aroma and a light, airy texture. Stir gently to combine.
- Prepare your steamer
- Grease the steaming pan or use an idli stand. Heat water in a steamer pot and bring it to a gentle simmer.
Cook
- Activate the batter
- Just before steaming, stir 1 teaspoon of salt into the fermented batter. For extra fluffiness, add 1/2 teaspoon Eno fruit salt or a pinch of baking soda, mixing quickly and gently.
- The batter should froth slightly, which helps create a spongy texture.
- Steam the Idada
- Pour the batter into the greased steaming plate or mold, filling it halfway.
- Place the mold into the prepared steamer, ensuring the lid is tightly sealed. Cover the top of the batter with a muslin cloth if needed, to avoid water dripping onto it.
- Steam on medium heat for 12-15 minutes. To check for doneness, insert a toothpick or knife into the center; it should come out clean.
Assemble
- Cool and cut
- Once the Idada is cooked, carefully remove the pan/mold from the steamer. Let it cool slightly to allow the texture to set.
- Run a knife along the edges and cut into diamond-shaped or square pieces as per preference.
- Add an optional tempering
- Heat 1 tablespoon of oil in a small pan. Add 1/2 teaspoon mustard seeds, a few curry leaves, and a pinch of asafoetida (hing). Let them crackle.
- Drizzle this tempering over the steamed Idada pieces for an added punch of flavor.
- Serve fresh
- Plate the Idada and pair with spicy green chutney, sweet tamarind chutney, or a dollop of sesame oil. Enjoy the soft texture and authentic taste of Gujarat’s heritage!
| Step | Time Required |
|---|---|
| Soaking | 6 hours |
| Fermentation | 8-10 hours |
| Steaming | 12-15 minutes |
Tips For Perfect Idada
Achieving perfectly fluffy and soft Idada requires attention to detail during preparation and cooking. Here are some expert tips to ensure your Idada comes out flawless every time:
1. Soaking and Grinding Properly
- Use high-quality rice and urad dal for the base. Choose short-grain rice for a smooth batter.
- Soak the rice and urad dal in separate bowls for at least 6 hours. This ensures they soften evenly for blending.
- Grind the soaked rice and urad dal gradually, adding water in small increments. The batter should be smooth yet slightly thick, similar to pancake batter. Use a wet grinder for the best results.
2. Fermentation Essentials
- Fermentation is the key to achieving the delicate tangy flavor and lightness of Idada. Maintain a room temperature of around 75°F to 85°F for proper fermentation.
- Add a small amount of fenugreek seeds to enhance fermentation.
- Use a non-metallic bowl to ferment the batter, leaving enough space for it to rise. Cover it with a clean kitchen cloth for even fermentation.
- In colder climates, keep the batter in a closed oven with the light on to maintain warmth.
3. Consistency of the Batter
- After fermentation, the batter should be airy and light. Gently stir the batter without deflating its volume.
- Right before steaming, add 1/2 tsp of Eno fruit salt per cup of batter to make the Idada fluffy. Stir gently and do not overmix after adding the Eno.
4. Steaming Techniques
- Grease your steaming plate or idli stand with oil to prevent sticking.
- Boil water in the steamer and let it simmer before placing the batter. Never place the batter in a cold steamer as it affects the fluffiness.
- Spread the batter evenly, ensuring it is not more than 2 inches thick for even cooking.
| Steaming Time | Consistency Check |
|---|---|
| 12-15 minutes | Insert a toothpick—it should come out clean |
- Avoid over-steaming, as it may make the Idada dense or dry. After steaming, let it cool for 5 minutes before cutting.
5. Enhancing Flavor and Texture
- A simple tempering of mustard seeds, curry leaves, and a pinch of asafoetida can elevate the flavor of your Idada. Prepare this in a small pan and drizzle over the steamed pieces for a finishing touch.
- Pair your Idada with spicy green chutney, sweet tamarind chutney, or sesame oil for the authentic Gujarati experience.
6. Presentation and Storage
- Let the Idada cool slightly before cutting it into neat square or diamond shapes to maintain its delicate texture.
- Serve fresh and warm, as Idada tends to lose its softness when refrigerated. However, if storage is necessary, reheat it gently in a steamer for 2-3 minutes before serving.
Following these tips will ensure your Idada is as fluffy, flavorful, and perfect as the traditional Gujarati preparation.
Make-Ahead Instructions And Storage
When it comes to Idada, preparing it ahead of time can save us effort without compromising its soft texture and authentic flavor. Proper storage techniques ensure freshness so that we can enjoy this delightful Gujarati dish for days. Let’s break it down step-by-step:
Preparing the Batter in Advance
- After soaking and grinding the rice and urad dal, we can ferment the batter as usual. Once the fermentation process is complete (approximately 8-10 hours), transfer the batter into an airtight container.
- Store the fermented batter in the refrigerator for up to 2-3 days. This preserves its tanginess and consistency without over-fermenting.
- Pro Tip: If storing for more than a day, stir the batter gently before use and add a fresh pinch of Eno fruit salt or baking soda before steaming for fluffiness.
Storing Cooked Idada
- Once cooked, allow the Idada to cool completely before storage to prevent condensation and sogginess.
- Cut the steamed Idada into pieces and place them in a single layer inside an airtight container.
- Refrigerate for up to 2-3 days. To reheat, use a steamer for a few minutes or microwave with a damp paper towel to retain moisture.
| Item | Storage Method | Storage Duration |
|---|---|---|
| Fermented batter | Airtight container, refrigerated | 2-3 days |
| Cooked Idada | Airtight container, refrigerated | 2-3 days |
Freezing Option
- For long-term storage, freeze the cooked Idada. Arrange the pieces on a baking sheet, ensuring they do not overlap, and freeze until solid. Once frozen, transfer them to a zip-top freezer bag, removing excess air to prevent freezer burn.
- Shelf Life: Frozen Idada can stay fresh for up to 1 month without texture loss. Thaw in the refrigerator overnight before reheating.
Reheating Tips
- Steaming is the best way to restore the original softness of the Idada. Place the refrigerated or thawed Idada in a steamer for 5-7 minutes for perfect results.
- For a quicker alternative, microwave the pieces on a plate, covered with a damp paper towel, for 30-45 seconds, ensuring they stay moist.
By following these make-ahead instructions and storing Idada properly, we can always have this wholesome treat ready to enjoy with our favorite chutneys or toppings.
Conclusion
Idada is more than just a dish; it’s a celebration of Gujarat’s culinary artistry. Its light, fluffy texture and tangy flavor make it a versatile option for any time of day. With the right techniques and a little patience, preparing Idada at home becomes a rewarding experience that brings authentic flavors to our table.
By incorporating the tips and tricks shared, we can ensure perfect results every time. Whether served fresh with chutneys or stored for later, Idada offers a delightful blend of simplicity and tradition that we’ll want to revisit again and again.
Frequently Asked Questions
What is Idada?
Idada is a traditional Gujarati dish made from a fermented batter of rice and urad dal (split black gram). It is a soft, fluffy, and steamed savory rice-lentil cake that is light, nutritious, and perfect for breakfast or as a snack.
How is Idada different from Dhokla?
While both are steamed dishes, Idada is made from rice and urad dal, giving it a mild tangy flavor and soft texture, whereas Dhokla is made from gram flour and has a spongier texture with a slightly different flavor profile.
What are the main ingredients for Idada?
The main ingredients for Idada include soaked rice, urad dal (split black gram), yogurt, and optional fenugreek seeds. Eno fruit salt may also be used for extra fluffiness.
How do I prepare Idada batter?
To prepare Idada batter, soak rice and urad dal for around 6 hours, grind them with yogurt until smooth, and ferment the batter in a warm place for 8-10 hours.
What equipment is needed to make Idada?
You’ll need a mixing bowl, blender, fermentation container, steamer, and a greased steaming plate or tray to prepare Idada.
How do I steam Idada without it sticking?
Grease your steaming tray or plate lightly with oil before pouring the batter. This prevents sticking and ensures the Idada can be removed easily after steaming.
How long does it take to steam Idada?
Typically, Idada takes 12-15 minutes to steam. Use a toothpick to check if it’s fully cooked—if it comes out clean, it’s ready.
What goes well with Idada?
Idada is often served with chutneys like spicy green chutney, sweet-tangy tamarind chutney, or a drizzle of sesame oil for enhanced flavor.
Can Idada batter be stored for later use?
Yes, Idada batter can be stored in the refrigerator for up to 2-3 days. Ensure the container is airtight to prevent contamination.
How do I store cooked Idada?
Allow cooked Idada to cool completely, then store it in an airtight container in the refrigerator for up to 2-3 days. For long-term storage, freeze it for up to a month.
How do I reheat Idada?
To reheat Idada, steam it briefly or microwave it with a damp paper towel to retain its soft texture and moisture.
What are some tips for making fluffy and soft Idada?
Ensure proper soaking and grinding of rice and dal, ferment the batter at the right temperature, maintain a slightly thick batter consistency, and use Eno fruit salt just before steaming.
Can Idada be prepared in advance?
Yes, you can make the batter ahead of time and refrigerate it. Cooked Idada can also be stored and reheated, making it convenient for meal prep.
Is Idada a healthy dish?
Yes, Idada is steamed, making it low in oil and rich in nutrients from rice and lentils. It’s light, easily digestible, and a great source of energy.
What is a good substitute for Eno fruit salt in Idada?
If you don’t have Eno fruit salt, you can use a combination of baking soda and a few drops of lemon juice to activate the batter.