Got leftover idli or dosa batter? Turn it into soft, spongy White Dhokla, a fermented, tangy, delicious version of yellow dhokla – made easily with our homemade idli dosa batter!
I need to get more people on the White Dhokla train because I think it’s one of those recipes that’s just SO underrated! I might even like it more than the traditional Gujarati yellow khaman dhokla if I’m being honest. This type of Dhokla is made without besan, and with a fermented batter – the hero here is actually my homemade idli dosa batter that gives the dhokla a gentle tang with the same light and fluffy dhokla texture that we love.
If you’ve got leftover idli dosa batter on hand, this recipe takes just 5 minutes of prep time and comes together in just 20 minutes, making it the perfect breakfast or evening snack that’s as tasty as it is convenient.
Jump to section: White Dhokla
White Dhokla Ingredients
Batter
- Idli-dosa batter, green chilli, ginger, salt, crushed pepper
- Eno or fruit salt (see notes for substitute) – this gives us that airy and spongy texture that’s signature to dhokla
Tempering
- Cooking oil, mustard seeds, white sesame seeds, asafoetida powder (hing), curry leaves, coriander leaves, salt, sugar, lemon juice, water
For Garnish
- Coriander leaves, freshly grated coconut
Richa’s Top Tips
- Adding eno to the batter makes these dhoklas super fluffy – you can sub with baking soda and lemon juice in a pinch but don’t skip this!
- Let the dhokla rest before cutting so it stays fluffy and doesn’t collapse
Frequently Asked Questions
White dhokla is usually made from fermented rice and urad dal batter, just like idli or dosa batter. But this idada recipe cleverly repurposes it for a fluffy steamed snack.
White dhokla (aka khatta dhokla) is made from rice and dal batter, and is tangy, soft, and lightly spiced.Yellow dhokla (aka khaman), on the other hand is made with besan (gram flour) and is a bit more dense and slightly sweet.
Yes! It’s steamed (not fried), naturally fermented, and low in oil. Plus, it’s gluten-free and easy to digest.
Fermentation adds flavor and softness, but if needed, you can try using store-bought batter and increase Eno slightly to compensate.
Serving Ideas
- Dunk this khatta dhokla into some green chutney
- Have it with a cup of chai
- Pack it in your kiddo’s tiffins with tomato ketchup for an easy lunch
White Dhokla Customisation Ideas
- Add some red chilli powder in place of/along with black pepper powder to the batter for slightly spicier dhoklas
- You can throw in some white sesame seeds to the tempering lends a lovely crunch and texture to the dhoklas
- Skip the tempering entirely for a lighter and slightly quicker tea time snack. These Gujarati khatta dhokla taste delicious either ways!
Storage Tips
- Store batter in the fridge and make fresh dhokla when needed. It’s important to only store the idli dosa batter and to add the remaining ingredients such as salt, sugar, eno just before steaming the dhokla
- Steamed dhokla keeps well for 2-3 days if stored in an airtight container in the fridge
- This dhokla is not freezer-friendly — texture changes when thawed
- Reheat in a steamer or microwave with a splash of water
- You can add fresh tempering to revive the flavor before serving
Recipes With Idli Dosa Batter:
- Dhokla
- Idli
- Dosa
- Appe / Paniyaram
- Mysore Masala
- Uttapam
- Dosa Waffle
- Schezwan Idli Fry
This White Dhokla has got to be one of my favorite things to make with leftover idli dosa batter! Easy, fuss-free and so so delicious. Give it a try and I bet it’ll make it’s way to your weekly rotation ❤️
If you liked this recipe, be sure to stay tuned for more as part of my Idli Dosa Batter series, and send me your recreations over on my IG @my_foodstory!
Watch White Dhokla Recipe Video
White Dhokla | Khatta Dhokla | Idada
Equipment
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1 steamer
Ingredients
- 1 ¼ cups idli-dosa batter
- 1 green chilli crushed
- ¾ inch ginger crushed
- ¼ teaspoon salt
- ½ teaspoon eno or fruit salt
- ¼ teaspoon crushed pepper
Tempering
- 1 tablespoon cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon white sesame seeds
- ¼ teaspoon asafoetida powder hing
- 2 sprigs curry leaves
- 1 tablespoon finely chopped coriander leaves
- ¼ teaspoon salt
- 1 teaspoon sugar
- juice of ½ lemon
- ¼ cup water
For garnish
- 1 tablespoon finely chopped coriander leaves
- 1 tablespoon freshly grated coconut
Instructions
Prep steamer
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Grease a round 12 inch steamer plate with oil. Heat the steamer or a pot with water. Place a stand inside and let the water come to a boil.
Batter
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Take the idli-dosa batter in a bowl, add crushed chilli, ginger, salt & mix to combine well. Once the water starts boiling, add fruit salt or Eno to the batter and mix gently till the batter is frothy.1 ¼ cups idli-dosa batter, 1 green chilli crushed, ¾ inch ginger crushed, ¼ teaspoon salt, ½ teaspoon eno or fruit salt
Steaming dhoklas
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Transfer the batter immediately to the greased steamer plate, sprinkle crushed pepper on top, keep on the stand, cover and steam on high heat for 10 minutes. To check if the Dhokla is cooked, insert a toothpick in the centre of the dhokla and if it comes out clean, it’s done. If it has batter on it, steam for a few more minutes until done. Rest for 5 minutes, remove from the steamer and set aside to cool.¼ teaspoon crushed pepper
Tempering
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Heat oil in a pan, add mustard seeds and once they sputter, add sesame seeds, hing, curry leaves, salt, sugar and water. Be careful as the water will splutter. After 10 seconds, switch off the stove and squeeze lemon. Mix with a spoon.1 tablespoon cooking oil, 1 teaspoon mustard seeds, 1 teaspoon white sesame seeds, ¼ teaspoon asafoetida powder, 2 sprigs curry leaves, 1 tablespoon finely chopped coriander leaves, ¼ teaspoon salt, 1 teaspoon sugar, juice of ½ lemon
Serving Dhoklas
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Demould dhoklas once cooled and cut into squares. Pour the tempering over the dhokla and let it soak in it for 5-10 minutes. Garnish with grated coconut & coriander leaves just before serving.1 tablespoon finely chopped coriander leaves, 1 tablespoon freshly grated coconut
Video
Notes
- Adding eno helps in making the dhoklas spongy, porous & light, so do not skip it.
Nutrition
This article was researched and written by Navya Khetarpal.
The post White Dhokla | Khatta Dhokla | Idada Recipe appeared first on My Food Story.
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