How to Make Dhokla in the Instant Pot: A Delicious and Easy Guide
Making dhokla in an Instant Pot is surprisingly simple and efficient. This guide provides a step-by-step recipe for creating fluffy and flavorful dhokla, a popular Indian snack, using the Instant Pot, reducing cooking time and ensuring a consistent, moist texture.
Understanding Dhokla: A Culinary Journey
Dhokla, a staple of Gujarati cuisine, is a fermented and steamed cake traditionally made from gram flour (besan). It’s known for its light, spongy texture and tangy-sweet flavor. Enjoyed as a snack or breakfast item, dhokla is often served with a chutney and a tempering of mustard seeds, curry leaves, and green chilies. The Instant Pot simplifies the traditional steaming method, offering a convenient and reliable way to achieve perfect dhokla every time.
The Advantages of Using an Instant Pot for Dhokla
Why choose the Instant Pot over conventional steaming methods? The Instant Pot offers several benefits:
- Speed: The Instant Pot significantly reduces the cooking time.
- Consistency: It maintains a consistent temperature and pressure, ensuring even cooking.
- Convenience: Set it and forget it! The Instant Pot requires minimal monitoring.
- Moisture: The sealed environment helps retain moisture, preventing the dhokla from drying out.
Essential Ingredients and Equipment
Before you begin, gather these essential ingredients and equipment:
Ingredients:
- 1 cup Besan (Gram Flour)
- 1 tbsp Sooji (Semolina)
- 1 tbsp Ginger-Green Chili Paste
- 1 tsp Turmeric Powder
- 1 tsp Eno Fruit Salt
- 1 tbsp Oil
- 1 cup Water
- Salt to taste
For Tempering:
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Sesame Seeds
- 2-3 Green Chilies (slit)
- 8-10 Curry Leaves
- 1/4 cup Water
- 1 tbsp Sugar
- 1 tbsp Lemon Juice
- Chopped Coriander Leaves for Garnish
Equipment:
- Instant Pot
- Trivet
- Steaming Container (cake tin or any heat-resistant bowl that fits inside the Instant Pot)
- Whisk
- Mixing Bowl
Step-by-Step Recipe: Dhokla in the Instant Pot
Follow these steps for perfect dhokla:
- Prepare the Batter: In a large mixing bowl, combine besan, sooji, ginger-green chili paste, turmeric powder, and salt. Gradually add water while whisking continuously to form a smooth batter without lumps.
- Rest the Batter: Cover the batter and let it rest for at least 15-20 minutes. This allows the sooji to absorb the moisture.
- Prepare the Steaming Container: Grease the steaming container with oil to prevent the dhokla from sticking.
- Activate the Eno: Just before steaming, add the Eno fruit salt to the batter and mix gently but thoroughly. You’ll notice the batter become frothy. Don’t overmix.
- Pour into Container: Immediately pour the batter into the prepared steaming container.
- Prepare the Instant Pot: Add 1.5 cups of water to the Instant Pot. Place the trivet inside.
- Steam the Dhokla: Carefully place the steaming container on the trivet inside the Instant Pot.
- Pressure Cook: Close the lid, ensuring the vent is set to sealing. Cook on high pressure for 12 minutes, followed by a natural pressure release for 10 minutes.
- Release Remaining Pressure: Carefully release any remaining pressure after the natural release.
- Check for Doneness: Open the Instant Pot and insert a toothpick into the dhokla. If it comes out clean, the dhokla is cooked. If not, cook for another 2-3 minutes.
- Cool and Cut: Allow the dhokla to cool slightly before inverting it onto a serving plate. Cut into square or diamond shapes.
- Prepare Tempering: Heat oil in a small pan. Add mustard seeds; when they splutter, add sesame seeds, green chilies, and curry leaves. Sauté for a few seconds.
- Add Water and Seasoning: Add water, sugar, and lemon juice to the pan. Bring to a simmer and cook for a minute.
- Pour Tempering: Pour the tempering evenly over the dhokla.
- Garnish and Serve: Garnish with chopped coriander leaves. Serve warm with your favorite chutney.
Tips for Preventing Common Dhokla Disasters
Even with the Instant Pot, mistakes can happen. Here are some tips to avoid them:
- Lumps in the Batter: Ensure the besan is sifted and whisked well with water to prevent lumps.
- Dense Dhokla: Overmixing after adding Eno can deflate the batter, leading to a dense dhokla. Be gentle!
- Dry Dhokla: Using too little water or overcooking can result in a dry dhokla. Follow the recipe closely and use natural pressure release.
- Sticking Dhokla: Greasing the steaming container thoroughly is crucial. You can also line it with parchment paper.
Dhokla Variations
Explore these variations to personalize your dhokla:
| Variation | Key Ingredient Change | Flavor Profile |
|---|---|---|
| Khatta Dhokla | Add sour yogurt to the batter | Tangy and slightly sour |
| Rava Dhokla | Replace besan with rava (semolina) | Slightly grainy and nutty |
| Sandwich Dhokla | Layer two dhoklas with a green chutney filling | Tangy and flavorful layers |
| Palak (Spinach) Dhokla | Add pureed spinach to the batter | Earthy and nutritious |
Frequently Asked Questions (FAQs)
Why is my dhokla not fluffy?
If your dhokla is not fluffy, it’s likely due to insufficient fermentation, overmixing after adding Eno, or not using enough Eno. Make sure your batter rests for at least 15 minutes, add Eno right before steaming, and mix gently.
Can I make dhokla without Eno fruit salt?
While Eno provides the best results, you can substitute it with baking soda and lemon juice. Use about 1/2 teaspoon of baking soda and 1 teaspoon of lemon juice for every cup of besan.
How long can I store dhokla?
Dhokla is best consumed fresh. However, you can store it in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving.
Can I use a glass bowl in the Instant Pot for steaming dhokla?
Yes, you can use a glass bowl as long as it’s oven-safe and designed to withstand high temperatures. Ensure it fits comfortably inside the Instant Pot without touching the sides.
What if I don’t have a trivet for my Instant Pot?
If you don’t have a trivet, you can create a makeshift one using crumpled aluminum foil balls or a heat-resistant rack that fits inside the Instant Pot.
Can I use a different type of flour besides besan?
While besan is the traditional flour, you can experiment with other flours like rava (semolina) or rice flour. Note that this will alter the texture and flavor of the dhokla.
How much water should I add to the Instant Pot for steaming?
Generally, 1.5 cups of water is sufficient for steaming dhokla in the Instant Pot. Ensure the water level is below the trivet to prevent the steaming container from sitting directly in the water.
Why is my dhokla sticking to the container?
This usually happens because the container wasn’t properly greased. Make sure to generously grease the container with oil before pouring in the batter. Lining it with parchment paper can also help.
What is the best way to reheat dhokla?
The best way to reheat dhokla is by steaming it lightly or microwaving it for a short time. Sprinkling a little water on the dhokla before reheating helps prevent it from drying out.
Can I make dhokla ahead of time and temper it later?
Yes, you can make the dhokla ahead of time and store it in the refrigerator. Prepare the tempering just before serving to maintain its freshness and flavor.
How can I make my dhokla spicier?
To make your dhokla spicier, increase the amount of green chili paste in the batter or add finely chopped green chilies to the tempering.
Is dhokla gluten-free?
Traditional dhokla made with besan (gram flour) is naturally gluten-free. However, if you’re using a variation with rava (semolina), which contains gluten, it will not be gluten-free. Always check the ingredients to ensure it meets your dietary needs.