Ingredients
Batter Ingredients
- 1 cup coarse rava (sooji/semolina)
- 1 cup plain yogurt (use non-dairy yogurt for vegan)
- ¾ cup water
- 1 teaspoon grated ginger
- 1 teaspoon minced green chillies
- 1¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 teaspoon lemon juice
Tadka Ingredients
- 1½ tablespoon oil
- 1 teaspoon mustard seeds
- ⅛ teaspoon hing (asafetida) (optional)
- 1 teaspoon sesame seeds
- 2 green chilies
- 12 curry leaves
Garnish
- Fresh cilantro leaves, chopped (as needed)
Instructions
- Prepare the batter: In a mixing bowl, combine rava, yogurt, water, grated ginger, minced green chillies, and kosher salt. Mix thoroughly until well combined. Cover the bowl and let the mixture rest for 20 minutes to allow the rava to absorb the liquids and soften.
- Heat water in Instant Pot: Add 1½ cups of water to the Instant Pot insert and set it to Sauté mode. Heat the water until warm – this preheating helps create a light and fluffy dhokla. Avoid boiling the water too long to prevent excessive evaporation. Do this about 5 minutes before steaming the batter.
- Prepare steaming pan: Grease a 7–½ inch stainless steel pan lightly with cooking oil or spray to prevent sticking.
- Add leavening agents: Just before steaming, stir the baking soda into the batter and drizzle lemon juice over it. Mix quickly and pour the batter evenly into the greased pan to retain the aeration.
- Set up Instant Pot for steaming: Place the pan on the Instant Pot trivet, then carefully place the trivet inside the Instant Pot. Close the lid and set the pressure valve to venting to steam, not pressure cook. It is essential to begin steaming within a few minutes after adding baking soda to maximize rise.
- Steam the dhokla: Set the Instant Pot to Steam mode and use an external timer to steam for 12 minutes. The built-in timer does not function during Steam mode with venting, so manual timing is necessary.
- Release and cool: After 12 minutes, press Cancel to stop the cooking. Let the steam release naturally for 5 minutes, then open the lid carefully.
- Prepare the tadka (tempering): In a small pan, heat oil over low heat. Add mustard seeds and wait until they start popping. Quickly add hing (asafetida), sesame seeds, green chilies, and curry leaves. Sauté gently for about 30 seconds to release flavors, then remove from heat.
- Serve: Remove the dhokla pan from the Instant Pot. Run a knife around the edges to loosen the cake and invert or lift it onto a serving plate. Cut into small squares and evenly pour the tadka on top. Spread gently with a spoon to coat all pieces. Garnish with chopped fresh cilantro. Serve warm with cilantro mint chutney or your favorite chutney.
Notes
- For a vegan version, use non-dairy yogurt such as coconut or soy yogurt.
- Ensure steaming starts promptly after adding baking soda to the batter to achieve a fluffy texture.
- If you don’t have an Instant Pot, the dhokla can be steamed in a stovetop steamer or large pot with a trivet and lid for approximately 15-20 minutes.
- Adjust green chilies according to spice preference.
- Use fresh semolina (rava) for best results; coarse texture is preferred.
- Serve with different chutneys like mint-cilantro chutney, tamarind chutney, or ketchup for variety.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Instant Pot
- Cuisine: Indian
- Diet: Vegetarian
