Almond Flour Dhokla in Instant Pot

A light and fluffy steamed cake made with almond flour, perfect for breakfast or snacks, now prepared conveniently in an Instant Pot.

Ingredients

• 1 cup almond flour (GI: 10)
• 1/4 cup yogurt (GI: 6)
• 1 teaspoon baking powder (GI: 0)
• 1 teaspoon ginger-green chili paste (optional, GI: 0)
• Salt, to taste (GI: 0)
• Water, as needed (GI: 0)
• Tempering:
  • 1 teaspoon mustard seeds (GI: 0)
  • 1/2 teaspoon sesame seeds (optional, GI: 0)
  • 1 tablespoon oil (for tempering) (GI: 0)
  • Curry leaves (optional)

Cooking Instructions

1. Prepare the Batter:

   • In a mixing bowl, combine almond flour, yogurt, baking powder, ginger-green chili paste (if using), and salt.
   • Gradually add water to form a smooth batter. The batter should be thick but pourable; adjust the water accordingly.

2. Prepare the Instant Pot:

   • Add 1-2 cups of water to the inner pot of the Instant Pot and place the trivet inside. This will create steam for cooking the dhokla.
   • Grease a round cake pan or a heatproof dish that fits inside the Instant Pot.

3. Pour the Batter:

   • Pour the dhokla batter into the greased pan and spread it evenly.

4. Steam the Dhokla:

   • Carefully place the pan on the trivet inside the Instant Pot. Close the lid and set it to “Steam” mode for 15-20 minutes on high pressure.
   • After the cooking time is complete, allow for a natural pressure release for about 5 minutes, then carefully release any remaining pressure.

5. Prepare the Tempering:

   • While the dhokla is cooling, heat oil in a small pan. Add mustard seeds and let them splutter. If using, add sesame seeds and curry leaves and sauté for a few seconds.

6. Finishing Touches:

   • Once the dhokla has cooled slightly, remove it from the pan. Pour the tempering evenly over the dhokla.
   • Cut into squares or desired shapes.

7. Serve:

   • Serve warm or at room temperature with green chutney or yogurt.

Flavor Profile

This almond flour dhokla is light, fluffy, and infused with a subtle nutty flavor from the almond flour, complemented by the spices and the tanginess of yogurt.