Idada / Edada is a yummy Gujarati snack that I
had eaten earlier, but never knew the name. In fact, its soo similar to Idli in
texture, but so much thinner and lighter, one could almost call it a marriage
of Idli and Dhokla, and therefore also known as Safed
Dhokla. The north-south divide with culinary adventures ends thus
(hopefully!). I tried this out with Vaishali's recipe, making slight tweaks with the quantity as
I was trying this out at home for the first time.
Thanks Vaishali, it came out well ( I
dont know if this is the right texture) and we enjoyed it as a guilt free and
wholesome evening snack for kids too as its almost oil free and yummy too. This
goes to Blogging Marathon under Kids Snacks , and am sure this is one oil free
snack that we are gonna enjoy frequently. Check out the fellow
marathoners here.
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Prep time - 10 mins( Soak time -
4 hours + Fermenting time -
4 - 5 hours)
Cook time - 10 mins
Serves - 4
Difficulty level : Easy
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Ingredients:
- Rice - 2 cups
- Urad Dal - 1 cup
- Cooking soda - 1/2 tsp
- Salt - to taste
- Green chilly paste - 1/2 tsp
- Cooked green peas - a handful (optional)
- Ginger grated - 1/2 tsp
Tempering:
- Oil - 1 tsp
- Sesame and Cumin seeds - 1/2 tsp each
- Freshly ground pepper powder and cumin powder
- 1/2 tsp each
Method:
1) Soak rice and dal for 4 hours. Soak
and grind to a smooth paste to an Idli batter consistency.Ferment further for 4 - 5 hours.
2) Add salt ,cooking soda, ginger &
cooked green peas. Mix well. Boil water in an Idli steamer or cooker. Grease a
thick deep plate with a smattering of oil. Pour 2 - 3 ladles to the flat plate
and place the plate in the steamer.
3) Steam for 8 - 10 mins till a tooth
pick comes clean.
4) Cool and cut into desired shapes.
5) For tempering : splutter mustard and
cumin seeds in oil and pour on the warm pieces of Edada. Top with freshly
ground black pepper powder and cumin powder.
Linking it to :