Mix in all of the ingredients, except the Eno fruit salt – semolina, yogurt, water, ginger, chili, salt, lime juice and oil. Stir to combine well and let the batter sit for 15 minutes.
While the batter is resting, boil 2 cups water in the pressure cooker on sauté mode. Also, grease the steel pan in which you will make the dhokla with oil. I used one container from the stackable steel containers for the instant pot.
After 15 minutes, add Eno to the batter and stir it gently in one direction. The batter will become frothy and increase in volume. Do not over stir.
Quickly transfer the batter to the greased steel container and place the container on a trivet. It is important to start cooking quickly after adding Eno to get soft and fluffy dhokla’s.
Steaming in Instant Pot
Then place the trivet along with the pan in the instant pot. Set to Steam mode for 15 mins in venting mode. The instant pot timer does not work in venting mode, hence you will need to set an external timer.
After the cooking time is done, let the dhokla sit for 5 minutes. Then open the lid of the instant pot and take out the dhokla using tongs.
Let it cool for 5 more minutes, so it is easy to remove. Insert a knife or toothpick to check it is cooked. The knife should come out almost clean. If not, you will need to steam for 2-3 more minutes.
Run a knife around the edges of the dhokla. Place a plate on top of the dhokla container and turn it upside down. This will help to get the dhokla out of the container easily. Then you can turn the dhokla upside down again on another plate.
While the dhokla is steaming in the instant pot, heart oil In a pan on stovetop on high heat.
Then add the mustard seeds and let them sizzle. Now add the curry leaves and slit green chili’s. Let them sauté for about 30 seconds. Add the sesame seeds and turn off heat.
Cut the dhokla into small pieces. Spread the tempering over the dhokla.
Garnish with chopped cilantro and serve with green mint chutney.
Steaming Dhokla on stovetop
Use a large pot that can hold the dhokla batter container. Add 3 cups of water in the pot. Cover and let the water come to a boil while you are making the batter. Place a trivet at the bottom, then place the container with batter on it. Place a lid and cook for about 15-20 mins on medium heat or until the knife inserted comes out clean.
Eno fruit salt alternative: In my tests, I have found that Eno fruit salt gives the best results. ¼ teaspoon baking soda + ½ teaspoon of citric acid (or 1 teaspoon lime juice) can be used as an alternative in case Eno is not available.Rava/Semolina: I have used fine rava/semolina in this recipe. Coarse rava will work too.Green Chili Pepper: I typically use Thai or Birdeye Chili Pepper for this recipes. Don't forget to adjust to your taste. Important tip: Do not over stir after adding Eno fruit salt. Start the steaming within couple of minutes of adding Eno to get good results.Make-ahead: You can make this dhokla ahead of when needed. Just warm it in a microwave for a few seconds and it will be ready to serve hot.Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.