Friday, April 2, 2010
Simply stated, Idadas are Dhokla's first cousins minus the chana dal ... also if you are wondering what to do with that leftover Idli/Dosa batter, transform them into this delicious anytime Gujarati Snack in just 10 minutes ...
If you have leftover idli/dosa batter, follow recipe from Steaming stage as mentioned below.
If you want to prepare batter & make this is the recipe ..
RECIPE MAKES 3-4 PLATES ( ABOUT 7" PLATES )
Soak 2.5 cups Rice + 1 cup urad dal (white, split) Wash this is running water 3-4 times, soak overnight.
Next morning, drain all the water out of the rice & urad dal.
In small batches, grind in the mixer. Fill mixer with half the capacity with rice & urad dal, add water enough to soak this & grind.
Switch off the mixer every few seconds & mix. When you rub the batter between your thumb & index finer, it should feel like rava.
Remove the batter in a container that has a lid. Repeat for all the soaked rice, urad dal & grind to batter, add to the container.
Add 1/2 cup Yogurt, mix well & let it ferment for 8-10 hours.
There should be a mound & air bubbles when its well fermented.
After batter is fermented, add salt to taste to this batter, 1 tablespoon of Green Chilli paste (more if you want to make it more spicy) Mix well.
Keep the steamer to heat with a water base in it (like you add for any other steaming recipe)
Generally an average idada plate holds about 1.5 to 2 cups of idada batter. So take 2 cups batter in a smaller bowl, add 1/4 teaspoon Eno (fruit salt - regular or lemon), mix very well till eno has blended well with the batter.
Eno generates a chemical reaction with the batter, generates lot of air bubbles that help the idada batter rise & makes them extra soft.
NOTE : Add eno separately for every plate so all the idadas come out equally soft & fluffy. If you mix Eno in the entire batter, the effect of Eno subsides after some time.
Grease a idada plate (same plate that you use to make Dhoklas/Khaman). Add the batter in which eno is added. Sprinkle black pepper powder on the batter for a little extra touch of spice.
Keep the idada plate in the steamer & steam for 12-15 min on medium high heat. When you insert a knife, it should come out clean, thats when they are done.
Remove the plate, cool for 10-15 mins. Cut into diamond shapes with a knife. Insert a spatula & remove the idada pieces from the plate. Serve warm with Cilantro chutney.
Make idada plates as needed. You can store the remaining batter in the fridge (if you want to finish it immediately within less than a week) or in the freezer if you want to store upto a month. Thaw & reuse later whenever needed.
Remember to add Eno when you reuse the batter.
VAGHAAR (if you have any leftover idada or like idadas with vaghaar)
One plate of idada needs about 2 tablespoons of oil, so depending on how many plates you have made, heat oil
Add rai, sesame seeds ( til ), some green chilli pieces (depending on how spicy you want) & pinch of hing for vaghaar.
Add all the cooled idadas & mix.
Garnish with fresh cut cilantro.
Serve with cilantro chutney.
Prepare & enjoy !!!
Posted by falguni at 12:19 PM