How to Make Dhokla in Instant Pot
Dhokla is a popular and delicious Indian snack that originates from the state of Gujarat (India). It is a steamed savory cake made from fermented batter, which is typically made using rice and split chickpeas (chana dal). Traditionally, preparing dhokla can be a time-consuming process, but with the help of an Instant Pot, you can enjoy this tasty dish quickly and easily. In this article, we will guide you through the step-by-step process of How to Make Dhokla in Instant Pot, ensuring a fluffy and spongy texture that will delight your taste buds.
What You'll Need
Before we dive into the cooking process, let's gather all the necessary ingredients and equipment:
- 1 cup of rice
- 1/2 cup of split chickpeas (chana dal)
- 1/4 cup of yogurt
- 1 tablespoon of ginger and green chili paste
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of Eno fruit salt
- Salt to taste
- Instant Pot
- Steamer rack or trivet
- Mixing bowls
- Blender or food processor
- Greased cake pan or thali
1. Soaking and Grinding
- Soak the rice and split chickpeas in separate bowls for about 4-5 hours or overnight.
- After soaking, drain the water and grind the rice and chickpeas separately to form smooth pastes. Add water as needed during the grinding process.
2. Mixing the Batter
- In a large mixing bowl, combine the rice and chickpeas pastes.
- Add yogurt, ginger-green chili paste, turmeric powder, and salt. Mix everything well to form a lump-free batter. The consistency should be slightly thicker than pancake batter.
- Cover the bowl with a lid or a cloth and let the batter ferment for 4-5 hours. The fermentation process is crucial for achieving soft and spongy dhokla.
4. Preparing the Instant Pot
- Fill the Instant Pot with 2 cups of water and place the steamer rack or trivet inside.
- Grease the cake pan or thali with oil to prevent sticking.
5. Steaming the Dhokla
- Just before steaming, add Eno fruit salt to the fermented batter and mix gently. The batter will become frothy.
- Pour the batter into the greased pan or thali.
6. Cooking in the Instant Pot
- Place the pan or thali on the steamer rack inside the Instant Pot.
- Close the lid of the Instant Pot and select the "Steam" mode for 15-20 minutes.
7. Check for Doneness
- After the cooking time is up, insert a toothpick into the dhokla. If it comes out clean, the dhokla is ready.
- In a small pan, heat some oil and add mustard seeds. Let them splutter.
- Add curry leaves and green chilies, then pour this tempering over the steamed dhokla.
- Allow the dhokla to cool for a few minutes, then cut it into squares or diamonds.
- Garnish with chopped cilantro and serve with green chutney or tamarind chutney.
In conclusion, Making dhokla in an Instant Pot is a game-changer, as it significantly reduces the preparation time while still ensuring the perfect texture and taste. The combination of rice and chickpeas creates a delightful treat that can be enjoyed as a snack or even a light meal. So, go ahead and try this easy and delicious recipe to impress your family and friends!
Q1: Can I use other lentils instead of chickpeas?
A: Yes, you can use other lentils like urad dal or moong dal, but the texture and taste may vary slightly.
Q2: Can I skip the fermentation process?
A: While the fermentation process contributes to the sponginess of dhokla, you can reduce the fermentation time, but skipping it entirely may affect the final outcome.
Q3: Can I use a different steaming method?
A: Absolutely! If you don't have an Instant Pot, you can steam the dhokla in a traditional steamer or a pressure cooker without the whistle.
Q4: How long can I store leftover dhokla?
A: You can store leftover dhokla in the refrigerator for 2-3 days. Just reheat it before serving.
Q5: Is Eno fruit salt necessary?
A: Yes, Eno fruit salt acts as a leavening agent, providing the necessary fluffiness to the dhokla. It is a key ingredient in this recipe.