Surti Idada Recipe

Idada Recipe | How to Make Soft and Tasty Surti Idada from Idli Batter

If you're a fan of Gujarati snacks, Surti Idada is a must-try! Often referred to as the sibling of Khaman Dhokla, this steamed dish is made from fermented rice and urad dal batter, much like idli. In this post, I’ll walk you through a simple and delicious Idada recipe from idli batter, so you can make this fluffy, savory dish at home. Whether you’re searching for “Idada recipe in English” or “Idada Dhokla recipe,” this easy method is perfect for beginners.

Ingredients for Surti Idada Recipe:

• For the Idada batter:

  • 2 cups idli batter (homemade or store-bought)

  • 1/2 tsp ginger-green chili paste

  • 1/2 tsp black pepper powder

  • 1/4 tsp turmeric powder

  • Salt to taste

  • 1 tsp ENO fruit salt (or baking soda)

• For tempering (tadka):

  • 2 tbsp oil

  • 1 tsp mustard seeds

  • 1 tsp sesame seeds

  • 1-2 green chilies (slit)

  • 10-12 curry leaves

  • A pinch of asafoetida (hing)

• For garnishing:

  • 2 tbsp chopped coriander leaves

  • 1 tbsp grated coconut (optional)

Step-by-Step Process for Making Idada Dhokla:

1. Prepare the Batter:

• Take 2 cups of idli batter in a large mixing bowl. If you have leftover batter, it works perfectly.

• Add 1/2 teaspoon of ginger-green chili paste, 1/2 teaspoon of black pepper powder, and a pinch of turmeric powder for color.

• Season with salt to taste and mix everything well. The consistency should be thick but pourable.

• Just before steaming, add 1 teaspoon of ENO fruit salt or baking soda and mix gently. This will make the Idada dhokla recipe rise and become soft.

2. Steam the Idada:

• Grease a plate or tray with oil to prevent sticking.

• Pour the prepared Idada batter into the tray, spreading it evenly.

• Steam the batter in a steamer for 10-15 minutes on medium heat until a toothpick inserted in the center comes out clean.

• Let it cool slightly before cutting into squares or diamond shapes.

3. Prepare the Tempering (Tadka):

• Heat 2 tablespoons of oil in a small pan.

• Add 1 teaspoon of mustard seeds and let them splutter.

• Add 1 teaspoon of sesame seeds, slit green chilies, curry leaves, and a pinch of asafoetida (hing).

• Sauté for a few seconds until fragrant.

4. Assemble the Idada:

• Pour the tempering over the steamed and cut Idada pieces.

• Garnish with chopped coriander leaves and grated coconut for an authentic finish.

Tips for Perfect Idada Dhokla:

• The idli batter should be fermented for the best results. If using store-bought batter, ensure it is slightly sour.

• Add ENO fruit salt or baking soda right before steaming to ensure a fluffy texture.

• Steaming at medium heat prevents the Idada from becoming too dry.