Rava Dhokla

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Put the rava, yogurt, water, ginger, chillies and salt in a bowl, mix well, cover and rest for 20 minutes.
2. Pour 1½ cups water into the Instant Pot insert and set to Sauté so it starts to heat; do this about 5 minutes before steaming the batter, since boiling too long evaporates too much water.
3. Grease a 7½-inch stainless steel pan with oil or spray.
4. Add the baking soda to the batter, pour the lemon juice over it, mix well and quickly pour the batter into the greased pan.
5. Set the pan on the trivet and lower it into the Instant Pot. Start steaming within a couple of minutes, since the baking soda needs to act right away. Close the lid with the pressure valve set to venting.
6. Set the Instant Pot to Steam for 12 minutes, timed with an external timer because the built-in timer does not work on Steam/Venting.
7. When the timer ends, press Cancel and leave the pot closed for 5 minutes before opening it.
8. For the tadka, heat the oil in a small pot and add the mustard seeds; wait until they pop. Then add the asafetida, sesame seeds, green chilies and curry leaves and cook on low for 30 seconds. Set aside.
9. Carefully remove the dhokla pan, run a knife around the edges, and turn the dhokla out onto a plate. Cut into small squares, pour the tadka over and spread it with a spoon. Garnish with cilantro.

Summarized from Ministry of Curry's video. Watch it for the details.

More recipes with

GingerLemonYoghurtSemolina