Almond Flour Dhokla in Instant Pot

Instructions

1. 1

   **Prepare the Batter:**

2. 2

   In a mixing bowl, combine almond flour, yogurt, baking powder, ginger-green chili paste (if using), and salt.

3. 3

   Gradually add water to form a smooth batter. The batter should be thick but pourable; adjust the water accordingly.

4. 4

   **Prepare the Instant Pot:**

5. 5

   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.

6. 6

   Grease a round cake pan or a heatproof dish that fits inside the Instant Pot.

7. 7

   **Pour the Batter:**

8. 8

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

9. 9

   **Steam the Dhokla:**

10. 10

    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.

11. 11

    After the cooking time is complete, allow for a natural pressure release for about 5 minutes, then carefully release any remaining pressure.

12. 12

    **Prepare the Tempering:**

13. 13

    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.

14. 14

    **Finishing Touches:**

15. 15

    Once the dhokla has cooled slightly, remove it from the pan. Pour the tempering evenly over the dhokla.

16. 16

    Cut into squares or desired shapes.

17. 17

    **Serve:**

18. 18

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