White Dhokla, also known as Idra , is a steamed cake originating from Gujarat, India. Unlike its traditional counterpart, it is made from fermented rice and urad dal (black gram) batter, resulting in a lighter color.

The batter is sometimes seasoned with mustard seeds, cumin, and curry leaves, giving it a subtle, savory flavor.

White Dhokla is typically enjoyed with chutney and is a popular choice for a light and spongy snack.

Instead of the conventional rice soaking method, I've used rice rava to craft these airy dhoklas, maintaining their light texture without the need for soda or Eno salt.

Ingredients:

3/4 cup rice rava

1/2 cup urad dal

1/2 tsp methi seeds

Salt

Pinch of asafoetida powder

1 tbsp chili-ginger paste

1 tbsp oil

Method:

• Wash and soak urad dal and methi seeds for 2-3 hours.

• Soak rice rava in another bowl, mix well, drain the water, add fresh water, and let it soak for 2-3 hours. Grind urad dal and methi seeds in a mixer, adding 1 ladle of sour curds, to achieve a smooth paste.

• Transfer the ground batter to a bowl, drain and add the soaked rice rava to the urad dal batter.

• Mix thoroughly to form a smooth batter. Cover the batter and allow it to ferment.

• After fermentation, add 1 tbsp green chili-ginger paste, salt, 1 tsp oil, and a pinch of asafoetida.

• Gently mix. Grease a plate, pour the required batter, sprinkle chili powder, and steam in an idli steamer until done.

• This yields soft, spongy white dhokla with a hint of tanginess. Adjust the spice levels and ingredients according to your taste preferences. Enjoy your Idra or khatta dhokla .

• Allow it to cool, cut into desired shapes.

• Optionally, add 1 tsp oil and tempering.

• Serve with chili chutney and green chutney.