Instant Pot Dhokla Recipe: Steamed Savory Cake

Main Ingredients

• 1 cup gram flour (besan)
• 1/2 cup yogurt
• 1/4 cup water
• 1 teaspoon ginger paste
• 1 green chili, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon fruit salt (eno)
• 1 tablespoon oil for greasing
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• 2 tablespoons chopped coriander leaves
• 1 tablespoon grated coconut optional

• In a bowl, mix gram flour, yogurt, water, ginger paste, green chili, turmeric powder, salt, and sugar to make a smooth batter.
• Grease a round cake pan that fits inside the Instant Pot with oil and set aside.
• Add fruit salt to the batter and mix gently. Pour the batter into the greased pan.
• Pour 1 cup of water into the Instant Pot and place a trivet inside.
• Carefully place the cake pan on the trivet.
• Close the lid, set the vent to sealing, and pressure cook on high for 15 minutes.
• Once done, let the pressure release naturally for 5 minutes, then quick release the remaining pressure.
• In a small pan, heat oil and add mustard seeds and sesame seeds. Once they splutter, pour this tempering over the dhokla.
• Garnish with chopped coriander leaves and grated coconut.
• Cut into pieces and serve with green chutney or tamarind chutney.