How to Make Dhokla in Instant Pot

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
  • Water


  • Instant Pot
  • Steamer rack or trivet
  • Mixing bowls
  • Blender or food processor
  • Greased cake pan or thali

Step-by-Step Guide

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.

3. Fermentation

  • 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.

8. Tempering

  • 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.

9. Serving

  • 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.