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Instant Pot Dhokla Recipe: Steamed Savory Cake Instant Pot Dhokla Recipe: Steamed Savory Cake

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Instant Pot Dhokla Recipe: Steamed Savory Cake

Written by: Lucas Johnson

This Instant Pot Dhokla recipe is my go-to for a quick, savory snack. It's a fluffy, steamed cake with a tangy, spicy kick. Perfect for sharing, or not!

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Ever crave something light, fluffy, and full of flavors that dance on your tongue? My instant pot dhokla recipe gives you just that! It offers a tasty mix of traditional Indian spices and ingredients creating an irresistible treat. Simple to make, yet delightfully complex in flavor, it's something you need to try. Dhokla, a steamed gram flour snack, is exploding with taste - and with the instant pot, it's made in a snap! Just follow along, and let's cook something delectable together!

Ingredients for Instant Pot Dhokla

  • Gram flour: Essential base made from ground chickpeas, providing texture and structure to the dhokla.
  • Yogurt: Adds tanginess and moisture to the batter, contributing to the soft and fluffy texture of the dhokla.
  • Water: Helps achieve the right consistency of the batter for the perfect steamed dhokla.
  • Ginger paste: Infuses a warm and spicy flavor, enhancing the overall taste of the dhokla.
  • Green chili: Adds a subtle heat and fresh flavor to the dhokla, balancing the sweetness and tanginess.
  • Turmeric powder: Provides a vibrant color and earthy flavor to the dhokla, making it visually appealing.
  • Sugar: Balances the flavors in the batter, enhancing the sweetness and complementing the other spices.
  • Fruit salt: Acts as a leavening agent, helping the dhokla rise and become light and spongy.
  • Oil: Used for greasing the pan and for tempering, adding richness and flavor to the dhokla.
  • Mustard seeds: Aromatic seeds used in tempering, adding a nutty flavor and texture to the dhokla.
  • Sesame seeds: Another element in the tempering, providing a subtle crunch and nutty taste to the dhokla.
  • Coriander leaves: Fresh herb garnish that adds a pop of color and a refreshing herbal flavor to the dhokla.
  • Grated coconut: Optional topping that adds a hint of sweetness and texture, enhancing the overall presentation of the dhokla.

Essential Tools for Making Dhokla in the Instant Pot

  • Instant Pot: Cooks the dhokla quickly and evenly, saving time and ensuring a perfectly steamed texture.
  • Round cake pan: Shapes the dhokla into a round cake for a traditional presentation and easy serving.

Serves: 6 people

Preparation time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

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
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • 2 tablespoons chopped coriander leaves
  • 1 tablespoon grated coconut (optional)

Instructions:

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

Nutritional value:

Per Serving in Calories: 150 kcal | Carbohydrates: 20 g | Protein: 6 g | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 2 g | Cholesterol: 0 mg | Sodium: 500 mg | Dietary Fiber: 3 g | Sugar: 3 g | Calcium: 50 mg | Potassium: 200 mg | Iron: 2 mg | Vitamin A: 100 µg | Vitamin C: 5 mg

Can You Make Instant Pot Dhokla Ahead of Time?

Make Ahead Instructions

  • You can prepare the dhokla batter ahead of time and store it in the refrigerator for up to 2 days.
  • When ready to cook, add fruit salt to the batter just before steaming.

Freezing Instructions

  • Dhokla can be frozen once cooked. Allow it to cool completely.
  • Cut it into pieces, wrap each piece in plastic wrap, and store in an airtight container in the freezer for up to 1 month.

Dhokla is a traditional Indian snack that originated in the state of Gujarat and is typically made with fermented batter, but this Instant Pot version skips the fermentation process for a quicker preparation.

Common Questions About Making Dhokla in the Instant Pot

FAQ:
Can I use any other flour instead of gram flour?
Gram flour, also known as besan, is traditionally used in dhokla for its unique flavor and texture. Substituting it with other flours may alter the taste and consistency of the dish.
Can I skip adding fruit salt to the batter?
Fruit salt is essential for the dhokla to rise and become fluffy. Skipping it may result in a dense and flat texture.
How can I adjust the spice level of the dhokla?
You can adjust the spice level by adding more or fewer green chilies according to your preference. You can also omit the green chilies altogether for a milder version.
Can I make this recipe without an instant pot?
Yes, you can steam the dhokla batter in a regular steamer on the stovetop. Steam for about 15-20 minutes or until a toothpick inserted comes out clean.
How long can I store leftover dhokla?
Leftover dhokla can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or steam before serving.

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