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Idada is a non-fermented form of dhokla and can be the best option for Jain and people with acidity. They are thin in size and served in the breakfast mainly with a few drops of oil sprinkled on it. They are consumed with tea or coffee and also eaten with chutneys made out of mint, coriander and other enchanting spices. Freshly-ground pepper may lift an extra zesty flavor to it. Idada is also served as a starter at home as well as at restaurants before we go for the main course. Street food lovers appreciate them eating out hot and freshly cooked. Occasions and parties have a special place for Idada amongst many delicious dishes.

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