Edada or Idada is a delicious Dhokla dish from Gujarat. They also call this dish Safed Dhokla. With little planning, you can easily make this fermented breakfast dish.
Just like the Idlis of South, these white or Safed Dhoklas are steamed and make a wonderful breakfast dish. When it was my search for E in the A to Z Indian Breakfast dishes, I had to struggle a while to see what can be made. I suddenly remembered reading about these Edadas on Vaishali's space and I didn't' search for any other option.
These are perfectly paired with the green chutney and I made these for our dinner.
Step By Step Pictures
Edada | How to make Safed Dhokla ~ A to Z Indian Breakfast Dishes
For the Dhokla
Wash and soak rice and dal for 4-5 hours.
Grind to a paste, it has to be like idli batter.
Leave it to ferment for at least 5-6 hours or overnight.
Finally, when you are ready to make this, take a steamer with enough water and bring it to a boil.
Place an empty greased thali in this.
Add salt, oil, chili-ginger paste, and lastly cooking soda. Beat well.
Pour into the greased thalis.
Sprinkle either red chilly powder or black pepper.
Cover and steam for about 5-7 minutes.
Check with a knife, it should come out clean.
Bring out the thali and apply a layer of oil on the cooked Edadas.
Cut into squares or diamonds.
For Tempering
Heat oil in a pan.
Finally, when the oil is hot, add mustard and sesame seeds.
Add curry leaves.
Add the cut dhokla pieces or you can pour this over the dhoklas.
Recipe
Edada | How to make Safed Dhokla ~ A to Z Indian Breakfast Dishes
Ingredients
For Edada
- 2 cups Raw Rice
- 1 cup Urad Dal
- 1/4 tsp Cooking Soda
- 2 tbsp Cooking Oil
- 1/2 tsp Green Chilli Paste
- 1/2 tsp Ginger Paste
- Salt to taste
For Tempering
- 2 tbsp Cooking Oil
- 1 tsp Mustard Seeds
- 1 tsp Sesame Seeds
- Handful Curry Leaves
- Handful Coriander Leaves finely chopped
Instructions
For the Dhokla
- Wash and soak rice and dal for 4-5 hours.
- Grind to a paste, it has to be like idli batter.
- Leave it to ferment for at least 5-6 hours or overnight.
- When you are ready to make this, take a steamer with enough water and bring to a boil.
- Place an empty greased thali in this.
- Add salt, oil, chili ginger paste and lastly cooking soda. Beat well.
- Pour into the greased thalis.
- Sprinkle either red chilly powder or black pepper.
- Cover and steam for about 5-7 minutes.
- Check with a knife, it should come out clean.
- Bring out the thali and apply a layer of oil on the cooked Edadas.
- Cut into squares or diamonds.
For Tempering
- Heat oil in a pan.
- Add mustard and sesame seeds.
- Add curry leaves.
- Add the cut dhokla pieces or you can pour this over the dhoklas.
This was part of the A to Z Indian Breakfast series I did, do check for the entire roundup of A to Z Indian Breakfast dishes.
If you are looking for different options for Indian Breakfast like pooris and feel adventurous about making it in alphabets, check out the entire collection of A to Z Indian Pooris.
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vaishalisabnani says
Ah , we love these white dhoklas , i am sure they are a hit in all families as these are close cousins of idli ! Your dhoklas have come out really nice and now I am tempted to make some tomorrow for breakfast !
Pavani says
White dhokla turned out just perfect Valli. Your photos are great with the black plate - I want to make them right away 🙂
kpartha12 says
is it a variant of our idly as the ingredients are the same.?Would love to taste it!!
Rajani says
It’s like a Gujarati version of idli. Looks really delicious, Valli
Sushma Pinjala says
Wow, they are so similar to idli's.Am definitely making them soon. Thanks for the recipe Valli.
Rafeeda - The Big Sweet Tooth says
Wow, it does look and feel very much like idlis! Lovely recipe... maybe I must try these at the time we crave for idlis...
namscorner18 says
Spiced version of idli looks so inviting. Green chutney is also tempting.
Pradnya says
They are favorite at home too...i personally love the nylon version or the malai version...am definitely making this soon
Kalyani says
More than Khaman, I love Edada / Safed Dhokla. Lovely pics,Valli. You are tempting me to try this for breakfast tomo with the urad and rice I have soaked for idli, Lol! 🙂
Vaishali Sabnani says
The white dhoklas are one of my favourite in Gujarat cuisine. They are soft and spongy and taste so so good with that tempering. Valli, yours have come out just perfect!!
I too must update my post, though the recipe remains the same - And yes thanks for the mention.
Srividhya Manikandan says
I always tried this and khaman with store-bought flours. Wanted to make it from scratch. The process is more like idli right? will give it a try. Any time yes for steamed dishes.