113. Dhokla

Ingredients:

• 3 cups garbanzo flour
• 4 teaspoons fruit salt
• 4 teaspoons semolina
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 2 green chilies, finely chopped
• 2 cups water
• 2 tablespoons cilantro, chopped

For tempering:

• 2 teaspoons mustard seeds
• 2 teaspoons oil
• 10-12 curry leaves
• 1 cup water
• 2 tablespoons lemon juice

Method:

• Mix together in a bowl garbanzo flour, semolina, salt, sugar, chili powder, green chilies and water.
• Grease a heatproof container that fits into the instant pot. Pour 1 1/2 cups water into the pot and place a trivet. Place the container on the trivet.
• Set Steam option.
• After about 5 minutes, mix fruit salt into the batter and stir vigorously for a minute and pour the batter into the container in the pot.
• Close lid and select timer for 20 minutes.
• Meanwhile, place a small deep pan over medium heat. Add oil. When oil heats, add mustard seeds. When it crackles, add curry leaves and sauté for a couple of minutes. Add water and lemon juice and bring to a boil.
• Remove the container from the pot. Pour this mixture over it. Chop into squares.
• Cover and set-aside until cold. Garnish cilantro and serve.