I love to make a Semolina Dhokla. It’s so easy and I’ve had great results every time. Some other recipes I’ve posted are Red Velvet Dhokla, Tiranga Dhokla and Spinach Dhokla. This time though, I’m using my Instant pot to make this very easily.

If you’ve never had a Dhokla, it’s a steamed Vegetarian, savoury snack with a cake like texture. It can be made of different things, Rice, Chickpeas, Dhal or Semolina. Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making upma, pasta, and couscous It’s steamed and is airy and light using citric acid or in my recipe, Eno fruit Salt. This instant method is very popular. The use of Cheese in a Dhokla is not traditional at all, but I wanted to impart the flavor of. Chilli Cheese sandwich into a dhokla format. There’s always a first time right?


2 cups Semolina
1 tsp Salt
1 tsp Sugar
1 tbsp of Oil
2 cups Yogurt
1 cup Water
3 tsps 10 gms Eno fruit salt
1 cup grated Cheddar
1 tbsp chopped green Chilli

2 tbsps Mustard oil
4 regular dried red chillies
1/2 tsp black Mustard seeds
1/2 tsp Cumin seeds

10 – 15 Curry leaves

Add the salt, sugar and oil to the semolina
Follow with the yogurt and mix it well
Add half the water and get your instant pot and baking pan prepped and ready
Before you add the Eno, add the rest of the water, mix and follow quickly with the Eno
Add half the batter to the cake pan and spread quickly and evenly
Cover the surface with cheese and green chilli
Add the second half of the batter and cover
Add a cup of water to the Instant Pot and place the pan on top of a trivet
Cover the pot and set to sealing
Set the IP on Pressure Cook or Manual for 15 mins
Prepare the tadka by heating the mustard oil and sautéing the dried chillies, mustard and cumin seeds
Add the fragrant curry leaves and keep aside
Once done, allow the steam to release naturally

Release from the pan when cooled, cut in one direction and then cut in the other
Pour the tadka over and serve