Categories
Steamed food

(114) Idra Dhokla

Ingredients for Idra flour

  • 1 kg. Parimal rice.
  • ¼ kg. Udad dal.
  • ¼ kg. Tur dal.
  • Ingredients for making Idra dhokla
  • 2 tbsp. Channa dal.
  • 2 cups idra flour.
  • 1 cup curd.
  • 2 cups water
  • 1 tsp. Ginger paste.
  • 1 tsp. green chili paste.
  • Salt
  • Soda or Eno sachet
  • Ingredients for tempering
  • 2 tb sp. Til oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.

Method

  1. Except Channa dal mix all dry ingredients and grind with the help of grinder or atta chakki into coarse flour.
  2. Store the flour upto 3-4 months.
  3. 2 cups of Idra flour mix thoroughly with 2 cups of water and 1 cup curd.
  4. Keep aside the batter for 7-8 hours for fermentation.
  5. Simultaneously soak Channa dal in different vessel.
  6. After 8 hours mix soaked, drained channa dal in fermented batter.
  7. Add Salt, Soda or Eno sachet, Ginger and Chili paste. Mix thoroughly. Adjust the consistency of batter by adding 1-2 spoon of water.
  8. Temper with 2 tbsp. Til oil, Mustard seeds, Asaphoitida powder and Curry leaves (optional).
  9. Idra dhokla batter is ready for making idra.

Instead of making flour you can also prepare batter from soaked ingredients like 1 cup parimal rice, ¼ cup Udad dal, ¼ cup tur dal. Grind separately . Make coarse batter of rice and dal into fine paste.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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