Instant Sooji Dhokla in the Instant Pot (Soft Rava Dhokla)
Soft white rava dhokla with yogurt, steamed pot-in-pot in the Instant Pot, with a classic mustard-sesame-curry leaf tempering. No overnight ferment.
Equipment
- Instant Pot (6-quart or larger)
- Heat-safe 7-inch round pan or insert that fits with trivet
- Tall trivet for pot-in-pot
- Aluminum foil for tenting the pan
- Small tadka pan
Ingredients
For the batter
- 1 cup fine sooji rava / semolina; not coarse Bombay rava
- 1 cup plain yogurt dahi; whisked smooth
- ½ to ¾ cup water as needed after resting
- 1 tsp sugar optional
- 1 tsp grated ginger
- 1-2 green chilies optional; finely chopped
- Salt to taste
- 1 tsp Eno fruit salt plain
- 1 tsp neutral oil for greasing the pan
For the tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tbsp white sesame seeds
- 8-10 curry leaves
- 1 green chili optional; slit lengthwise
- Pinch of asafoetida (hing), optional
Instructions
Mix and rest the batter
- Combine sooji, yogurt, and ½ cup water in a bowl. Whisk until smooth with no dry pockets.
- Stir in sugar (if using), ginger, green chili, and salt.
- Cover and rest at room temperature for 20 minutes so the sooji hydrates.
Prepare to steam
- Whisk in extra water as needed for a thick, pourable batter (like slow pancake batter). Do not make it runny.
- Grease a 7-inch round pan. Add 1½ to 2 cups water to the Instant Pot inner pot and heat on Sauté (More) until gently steaming, then turn Off.
- Stir the batter once. Sprinkle Eno evenly on top, fold gently 5-8 seconds until slightly foamy, then immediately pour into the greased pan and level the top.
Pressure cook (pot-in-pot)
- Place the trivet in the inner pot. Set the filled pan on the trivet. Tent the pan loosely with foil so steam can circulate.
- Close the lid, valve to Sealing. Steam for 12 minutes (or Manual Low Pressure if your model steams more gently).
- Natural pressure release for 10 minutes, then release any remaining steam. A toothpick in the center should come out clean; if damp in the middle, Steam 2 more minutes.
Temper and serve
- Heat oil in a tadka pan. Splutter mustard seeds, then sesame until they pop gently, then curry leaves, slit green chili, and hing.
- Pour the hot tempering evenly over the dhokla. Rest 5 minutes, then cut into squares or diamonds and serve.
Notes
Eno must go in at the very end; if it sits in the batter too long, you lose lift before steaming.
Natural release for 10 minutes helps prevent a sunken or dense center after a full quick release.
No Eno? Use ¼ tsp baking soda plus 1 tsp lemon juice at the last moment instead; expect a slight lemon note.
Vegan: use thick unsweetened plant yogurt; soy or oat yogurt is usually the most neutral.
Storage: refrigerate in an airtight container up to 2 days. Re-steam briefly or microwave with a damp towel to soften.
Tried this recipe?Let us know how it was!