Dhokla
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Serves:
4
Ingredients
1 package of your favorite
instant Dhokla mix
(200 grams)
Couple of pinches of black pepper
Couple of pinches of cayenne pepper
Dhokla Pan
1 tablespoon oil
ΒΌ teaspoon hing (asafoetida)
1 tablespoon rye (mustard seeds)
Instructions
In a large mixing bowl, combine the dhokla mix, yogurt, water and oil (and Eno, ginger, chilies if using)
Mix well until the mix is smooth and there are no lumps
Grease two trays with oil
Evenly pour the batter into the two trays
Lightly sprinkle the black pepper and cayenne on the batter in each tray(optional)
Pour 1 cup of water into the InstantPot
Place the stand or trivet in the InstantPot
Place lid on pot and lock
Close vent on lid to prevent steam from escaping
Set pot to MANUAL mode
Set to HIGH PRESSURE
Set timer to 10 minutes
Allow InstantPot to rest for 2 minutes after the timer goes off
Manually release steam by opening vent on the lid (BE CAREFUL OF THE HOT STEAM)
Open the lid
Use an oven mitt to remove the trays
Prepare the tempering mix by heating oil in a pot and adding the hing (asafoetida) and rye (mustard seeds) and allowing them to pop
Using a spoon, add the tempering mixture evenly over the two trays
Using a knife, cut the dhoklas into square or diamond shapes
Remove from the tray using a spatula
Serve and Enjoy!!
Notes
Variations:
As mentioned above, add ginger and garlic to add spice
VEGAN VARIATION: Omit the yogurt and just use water to get the desired consistency of the batter
NO ONION/NO GARLIC/JAIN VARIATION: There are no onions/garlic in this recipe
Recipe by
Instapottin' With Poonam
at https://www.instapottinwithpoonam.com/dhokla/
3.5.3229