Instant Pot Dhokla Recipe – Easy Semolina Steamed Cake

Last Updated on 2 months by Neha Deshmukh

Instant Pot Dhokla Recipe – Easy Semolina Steamed Cake

Hey everyone! If you’ve ever craved that fluffy, slightly tangy, and utterly delicious Gujarati snack, Dhokla, you’re in the right place. I remember the first time I tried dhokla – it was at a friend’s place during Diwali, and I was instantly hooked! It seemed a little intimidating to make at first, but trust me, with the Instant Pot, it’s surprisingly easy. This recipe delivers a wonderfully soft and spongy dhokla every single time. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot Dhokla recipe is a game-changer. It’s quick, relatively hands-off, and consistently produces perfect results. No more worrying about whether your dhokla will rise properly! Plus, the Instant Pot method means you don’t need a traditional steamer setup. It’s perfect for a quick snack, a light meal, or even to serve as part of a festive spread.

Ingredients

Here’s what you’ll need to make this delightful dhokla:

• 1 cup coarse rava (sooji/semolina)
• 1 cup plain yogurt (use non-dairy yogurt for vegan)
• ½ – ¾ cup water
• 1 teaspoon ginger, grated
• 1 teaspoon green chilies, minced
• 1 ½ teaspoon kosher salt
• ½ teaspoon baking soda
• 1 teaspoon lemon juice
• 1 ½ tablespoon oil
• 1 teaspoon mustard seeds
• ¼ teaspoon hing (asafetida), optional
• 1 teaspoon sesame seeds
• 2 green chilies
• 12 curry leaves
• ¼ cup chopped cilantro for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Coarse Rava/Sooji: This is key. Fine sooji will result in a dense dhokla. Make sure you’re using the coarser variety.
• Hing (Asafetida): This little spice is a powerhouse! It adds a lovely savory depth to the tempering. It’s also known for its digestive benefits – something my grandmother always emphasized! It’s optional, though, if you can’t find it.
• Regional Variations in Tempering: Tempering (the tadka) is where things get fun! Some families add a pinch of sugar to their tempering, while others use different types of chilies. Feel free to experiment and make it your own. I’ve seen versions with a touch of turmeric too!

Step-By-Step Instructions

Alright, let’s make some dhokla!

1. In a mixing bowl, combine the semolina, yogurt, water, ginger, green chilies, and salt. Mix everything well. Cover the bowl and let it rest for about 20 minutes. This allows the rava to absorb the moisture and become nice and soft.
2. While the batter rests, get your Instant Pot ready. Add 1 ½ cups of water to the inner pot and set it to the ‘Sauté’ mode to preheat. Grease a 7-inch steel bowl generously with oil. This is important so the dhokla doesn’t stick!
3. Once the water is simmering, stir in the baking soda and lemon juice into the dhokla batter. It will fizz up – that’s exactly what we want! Quickly pour the batter into the greased bowl, place the bowl on a trivet inside the Instant Pot, and close the lid. Make sure the vent is open for steaming.
4. Set the Instant Pot to ‘High Pressure’ and cook for 12 minutes. After the cooking time is up, allow a natural pressure release for 5-10 minutes, then carefully release any remaining pressure.
5. Now for the best part – the tempering! Heat the remaining oil in a small pan. Add the mustard seeds and let them splutter. Then, add the hing (if using), sesame seeds, green chilies, and curry leaves. Sauté for about 30 seconds until fragrant.
6. Pour this beautiful tempering evenly over the dhokla. Garnish generously with chopped cilantro.

Expert Tips

• Don’t overmix the batter after adding the baking soda and lemon juice. Gentle is key!
• Ensure your Instant Pot is properly sealed for accurate cooking.
• A toothpick inserted into the center should come out clean to confirm it’s cooked through.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use your favorite non-dairy yogurt! Coconut yogurt works beautifully.
• Gluten-Free: Dhokla is naturally gluten-free, which is fantastic! Just double-check your ingredients to ensure they are certified gluten-free if you have a severe allergy.
• Spice Level: Adjust the amount of green chilies to your liking. My family loves a good kick, so I usually add a little extra!
• Festival Adaptations: Dhokla is a popular offering during Janmashtami and Diwali. You can make mini dhoklas using muffin tins for a festive touch.

Serving Suggestions

Dhokla is delicious on its own, but it’s even better with a side of green chutney or sweet tamarind chutney. It’s a perfect snack with a cup of chai, or a light lunch with a side salad.

Storage Instructions

Leftover dhokla can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or steamer. It might lose a little of its fluffiness, but it will still taste amazing!

FAQs

1. What is the best type of semolina to use for dhokla?

Coarse rava (sooji) is the best! It gives the dhokla its signature spongy texture.

2. Can I make dhokla without an Instant Pot?

Absolutely! You can steam it in a traditional steamer for about 20-25 minutes.

3. What is hing and why is it used in Indian cooking?

Hing (asafetida) is a pungent spice that adds a unique savory flavor. It’s also known for aiding digestion.

4. How can I adjust the sweetness level in dhokla?

Traditionally, dhokla isn’t very sweet. However, you can add a pinch of sugar to the batter if you prefer a slightly sweeter taste.

5. My dhokla is too dense, what went wrong?

It could be a few things! Make sure you’re using coarse rava, not overmixing the batter after adding the baking soda, and that your baking soda is fresh.