Prep time
Cook time
Total time
Serves: 4
  • 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)
  1. In a large mixing bowl, combine the dhokla mix, yogurt, water and oil (and Eno, ginger, chilies if using)
  2. Mix well until the mix is smooth and there are no lumps
  3. Grease two trays with oil
  4. Evenly pour the batter into the two trays
  5. Lightly sprinkle the black pepper and cayenne on the batter in each tray(optional)
  6. Pour 1 cup of water into the InstantPot
  7. Place the stand or trivet in the InstantPot
  8. Place lid on pot and lock
  9. Close vent on lid to prevent steam from escaping
  10. Set pot to MANUAL mode
  11. Set to HIGH PRESSURE
  12. Set timer to 10 minutes
  13. Allow InstantPot to rest for 2 minutes after the timer goes off
  14. Manually release steam by opening vent on the lid (BE CAREFUL OF THE HOT STEAM)
  15. Open the lid
  16. Use an oven mitt to remove the trays
  17. Prepare the tempering mix by heating oil in a pot and adding the hing (asafoetida) and rye (mustard seeds) and allowing them to pop
  18. Using a spoon, add the tempering mixture evenly over the two trays
  19. Using a knife, cut the dhoklas into square or diamond shapes
  20. Remove from the tray using a spatula
  21. Serve and Enjoy!!
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/