Make Spongy Dhokla in a Pressure Cooker Without a Steamer or Mold

A simple technique has emerged that allows home cooks to make fluffy dhokla using a pressure cooker, bypassing the traditional steamer or mold. The recipe calls for a standard batter of fermented rice and chickpea flour, seasoned with ginger, green chilies, and a splash of lemon juice. After whisking the batter, a small amount of water is added to the pressure cooker’s inner pot, and the batter is poured over it. The cooker is then sealed and cooked on low heat for about 10 minutes, after which the pressure is released and the dhokla is ready.

The method promises a uniformly spongy texture, similar to that of market‑bought dhokla, while saving time and kitchen space. Chefs have noted that the pressure cooker’s sealed environment prevents the batter from spreading, resulting in a neat, round shape. The technique is especially useful for busy households that lack a steamer or the space to set up a mold.

Nutritionists point out that the fermentation process still provides the same probiotic benefits as traditional dhokla, and the use of a pressure cooker does not compromise the dish’s health profile. The recipe is gaining popularity on social media, with many users sharing their results and variations.

For those who want to experiment, adding a pinch of turmeric or a handful of chopped coriander can enhance flavor, while a drizzle of ghee or a side of green chutney completes the dish. The pressure‑cooker method offers a convenient, low‑maintenance alternative for anyone craving the soft, airy texture of classic dhokla.