Instant Sooji Dhokla in the Instant Pot (Soft Rava Dhokla)

On Sundays growing up, dhokla often showed up right before evening chai: soft squares, tangy from yogurt, with oil glistening from the tempering on top. I still love that version. But on weekdays, I do not always want to rig up a stovetop steamer and watch the clock.

That is where Instant Pot sooji dhokla quietly saves the day. You get the same spongy crumb and classic tadka flavour, with a pot-in-pot steam that feels steadier than my old kadai setup. The first time I tried it, I pulled the lid too fast after a quick release and the center sank a little. Ten minutes of natural release the next time fixed it completely.

If you want a Gujarati-style steamed snack without overnight fermenting, this is the recipe I make on repeat. Let us walk through it together.

What Is Sooji (Rava) Dhokla?

Sooji dhokla (also called rava dhokla) is a steamed savoury cake made with fine semolina (sooji or rava), yogurt, and a touch of leavening so it puffs quickly. It sits in the same family as the more famous besan dhokla, but the crumb is a little more tender and slightly less “beany,” which some kids prefer.

Traditionally, many homes steam dhokla in a stacked steamer or a deep pan with a tall lid. The Instant Pot simply replaces that steam environment: water below, a raised pan above, steady heat, and less peeking.

Why You’ll Love This Recipe

• Instant Pot friendly: pot-in-pot steaming without a dedicated dhokla steamer
• No long ferment: resting the batter is enough; you are not planning a day ahead
• Soft, spongy texture when you respect the rest time and natural release
• Classic tempering on top: mustard seeds, sesame, curry leaves, and green chili
• Snack or light breakfast with chutney on the side

Ingredients

For the batter (serves 4-6 as a snack):

• 1 cup fine sooji (rava / semolina), not coarse Bombay rava if you can help it
• 1 cup plain yogurt (dahi), whisked smooth
• ½ to ¾ cup water, as needed to loosen the batter after resting
• 1 tsp sugar (optional, balances tang)
• 1 tsp grated ginger
• 1-2 green chilies, finely chopped (skip or reduce for kids)
• Salt to taste
• 1 tsp Eno fruit salt (plain), or substitute per FAQ below
• 1 tsp neutral oil, for greasing the pan

For the tempering (tadka):

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tbsp white sesame seeds
• 8-10 curry leaves
• 1 green chili, slit lengthwise (optional)
• Pinch of asafoetida (hing), optional

Tip from experience: If your yogurt is very thick Greek-style, you will need the full ¾ cup (sometimes a splash more) after the rest. Thin homemade dahi usually needs less.

How to Make Sooji Dhokla in the Instant Pot

1. In a mixing bowl, combine sooji, yogurt, and ½ cup water. Whisk until there are no dry pockets. The batter will look looser than the final steaming consistency. That is normal.
2. Stir in sugar (if using), ginger, green chili, and salt.
3. Cover and rest at room temperature for 20 minutes. During this rest, the sooji hydrates and the batter thickens.
4. After the rest, whisk in enough extra water to get a thick yet pourable batter, similar to pancake batter that still flows slowly off a spoon. Avoid making it runny.
5. Grease a 7-inch round cake pan or stainless steel insert that fits your Instant Pot with a little oil.
6. Bring 1½ to 2 cups of water to a simmer using Sauté on More in the Instant Pot inner pot (or use hot tap water to speed this up, then start Sauté briefly). Turn Off once you see gentle steam. You want enough water to last the cook without running dry, but not so much that it touches the batter pan when the trivet is in place.
7. Stir the batter once. Sprinkle Eno evenly over the surface, then stir gently but thoroughly for 5-8 seconds until the batter looks slightly aerated and a little foamy. Do not beat aggressively.
8. Immediately pour the batter into the greased pan and level the top with a spatula.
9. Place a tall trivet in the inner pot. Lower the filled pan onto the trivet. Loosely cover the dhokla pan with foil (do not seal airtight; tent it so steam circulates).
10. Close the Instant Pot lid, set the valve to Sealing, and cook on Steam (or Pressure Cook / Manual on Low Pressure if your model prefers that for delicate sponges) for 12 minutes.
11. When the timer ends, let pressure release naturally for 10 minutes (NPR 10), then carefully release any remaining steam. A short natural release helps prevent the center from collapsing.
12. Check doneness: the top should look set and a toothpick inserted in the center should come out clean. If it is slightly damp in the very middle, tent foil again and steam on Steam for 2 more minutes with a quick NPR test.
13. Heat 2 tbsp oil in a small tadka pan. Add mustard seeds and let them splutter. Add sesame seeds until they pop gently, then curry leaves, slit green chili, and hing.
14. Pour the hot tempering evenly over the dhokla. Let it sit 5 minutes, then cut into squares or diamonds and serve.

Mistake I made so you do not have to: Opening the IP immediately with a full quick release shocked the batter and gave me a dense line in the middle. NPR 10 was the fix.

Tips for Soft, Non-Dense Dhokla

• Resting is not optional. Under-rested sooji stays gritty and the lift is uneven.
• Add Eno last. If it sits too long in the bowl, you lose bubbles before the batter even reaches the pan.
• Pan size matters. A very deep narrow pot can take longer in the center. A wide 7-inch pan is a reliable sweet spot for a 6-quart Instant Pot.
• Natural release protects structure. Think of it like not opening an oven door on a soufflé.

What to Serve With Dhokla

Green chutney is the classic pairing. My cilantro and green chili chutney is quick and bright next to the mellow dhokla.

For a fuller Gujarati-style plate, add cucumber raita and stack the meal with methi thepla when you want something more filling.

If you are serving dhokla as part of a simple dinner, a bowl of Mag Ni Chutti Dal on the side turns snack night into a light thali without much extra work.

FAQs

Can I steam this on the stovetop instead?
Yes. Use a deep pan with a tight lid, a trivet, and 1-2 inches of simmering water. Steam on medium heat for 18-22 minutes, depending on pan thickness, until a toothpick comes out clean.

What if I do not have Eno?
You can use ¼ tsp baking soda plus 1 tsp lemon juice stirred in at the last moment (same timing as Eno). Work quickly and expect a slightly different flavour from the lemon.

Can I make this vegan?
Use thick unsweetened plant yogurt and a neutral oil for greasing. Results vary by brand; coconut yogurt can add subtle flavour, so soy or oat yogurt is often closer to neutral.

Why did my dhokla turn out dense or wet in the middle?
Usually undercooking, too much water in the batter, or releasing pressure too fast. Check pan fit, add 2 minutes next time, and keep NPR 10.

How do I store leftovers?
Refrigerate in an airtight container for up to 2 days. Steam for a minute or microwave with a damp paper towel to soften before eating.

Can I double the recipe?
Only if your Instant Pot and pan height allow a taller batter layer without touching the foil. A thicker cake needs more time; I prefer making two batches for consistent texture.

If you try this Instant Pot sooji dhokla, tell me how you served it. Are you team extra green chutney, or do you like a sweeter meetha chutney on the side?

For another Gujarati-style favorite from the oven, I love millet handvo (Bajri no handvo) on lazy weekends.

Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!