DHOKLA IN COOKER RECIPES

Steps:

• Combine chickpea flour, semolina, grated ginger, 1½ teaspoons sugar, salt, citric acid, turmeric powder, and asafoetida in a bowl. Add ¾ water and mix well using a whisk until batter is lump-free. Grease a 7-inch stainless steel bowl with 1 tablespoon oil. Pour 2 cups water into inner steel pot of pressure cooker. Set pressure cooker to Sauté mode on High until the water is boiling, about 5 minutes. Add fruit salt to batter and whisk until batter rises and gets fluffy; immediately pour into the greased bowl. It is important that once fruit salt is added, the steaming process should start immediately to get soft and spongy khaman dhokla.  Place bowl with batter on trivet and carefully place the trivet and bowl inside the pressure cooker. Press Cancel. Lock Pressure Cooker lid into place and set steam vent to sealing. Set pressure cooker to steam (Manual) and steam for 20 minutes. Set steam vent handle to Venting to quick-release pressure. Press Cancel. Heat 1 tablespoon oil in a small pan over medium heat; add mustard seeds and cook until they begin to pop, about 1 minute. Add sesame seeds and cook until sesame seeds are golden, 1 to 2 minutes. Stir green chiles and curry leaves into seed mixture. Carefully add 1 cup water, cilantro, and 1 tablespoon sugar and bring tadka to a boil. Remove pan from heat. Let steamed khaman dhokla sit in the pressure cooker for 2 minutes and then carefully take out the bowl. Rest for 5 minutes and you will see the edges pulling away from the side of the pan. Carefully run a knife around the edges of the pan and flip it onto a plate. Cut into squares.  Pour tadka over each square using a spoon and distribute uniformly.

Steps:

• In a large bowl add besan, sooji, hing, salt, and sugar.
• Add oil, lemon juice, crushed ginger-green chilli and salt to it.
• Add water and beat the dhokla batter a couple of times to incorporate air into it. This will result in a fluffy and light dhokla.
• Now take a cooker and put 2 glass of water in it. Keep the cooker on the stove.
• Take a separator or any other utensil which can be kept into the cooker. Grease the separator.
• Now add eno powder into the mixture and stir it for a minute in one direction. Pour the mixture into the separator.
• Now keep a forged stand or any plate into the cooker before placing the separator in the cooker so it doesn't touch the bottom of the cooker.
• Close the lid of the cooker and remove the whistle from it. And cook dhokla over medium flame for 20 minutes or until done.
• In order to check whether it is properly baked or not, you can put a fork or a tooth pick into the dhokla. If it comes out clean this means that the dhokla is ready.
• Take out the separator from the cooker and let it cool down.
• Once the dhokla cools down take it out on a plate with the help of a knife and cut it into pieces of desired shape and size.
• Now take a small pan and heat 1 tbsp oil in it.
• Add mustard seeds and let it splutter.
• Add curry leaves and fry for few seconds.
• Add green chilli and 1 small cup of water.
• Now add sugar and salt into the mixture and let it boil. Turn off the flame.
• Pour this curry over each and every dhokla pieces with the help of a spoon. So your dhokla is ready to be served.