Instant Chickpea Oat Dhokla (Vegan, Gluten-Free)
A soft, savory cake packed with protein and fiber. The perfect breakfast, snack, or appetizer for entertaining!
Servings Prep Time
4servings 10minutes
Cook Time
25minutes
Servings Prep Time
4servings 10minutes
Cook Time
25minutes
Ingredients
Dhokla
Tempering
Garnish
Instructions
  1. Place 2 cups of water in Instant Pot, close lid, and turn on to Saute mode.
  2. Lightly grease the 4 trays in the Dhokla stand with oil and set aside.
  3. In a large mixing bowl, combine all ingredients except Eno for the dhokla batter. This includes the gram flour, oat flour, oil, lemon juice, grated ginger, grated green chili, sugar, salt, turmeric, asafoetida, and water. Using a whisk, mix (almost beat) really well for 4-5 minutes.
  4. Lightly stir in the Eno until well combined. Mixture should get light and fluffy.
  5. Immediately pour batter evenly into the 4 trays, stack, and place in Instant Pot. (Water should be boiling by now).
  6. Close Instant Pot lid, turn off Saute mode and switch to Steam mode for 15 minutes.
  7. After steaming is complete, allow Natural Pressure Release for 10 minutes before Quick Releasing the pressure. Immediately remove stand from Instant Pot.
  8. In a small saucepan, heat tempering oil (2 tbsp). Once heated, add in mustard seeds. When the mustard seeds start crackling and popping, add in the sesame seeds. Allow to heat for 15-20 seconds and then add in the curry leaves and turn off stove immediately after.
  9. Separate the Dhokla trays and using a spoon, pour oil mixture evenly onto all of the trays. Garnish with coconut and cilantro. Serve warm.
  10. Note: To keep these moist, you can heat 3 tbsp of water with 2 tsp of lemon juice, 1/2 tsp of salt, and 1/2 tsp of sugar of choice to a quick boil and pour it over the dhokla. The dhokla will soak up all of the liquid even if it appears liquid-y at first.