Fresh Besan (optional): If making fresh besan, mill your channa dal in your grain mill.

Make the Batter : In a bowl, add the oil, water, citric acid, salt, sugar and whisk until everything completely dissolves. Then seive besan into the bowl of liquid, whisk until no lumps and keep aside for 10 minutes.

Prep the steamer: Pour water into the steamer of the inner pot of the Instant Pot and bring it to steam using the saute function. Meanwhile proceed to the next step.

Prepare the Tadka : In a tadka pan, heat oil and then add hing, mustard seeds, curry leaves and chopped green chillies. Once they sizzle switch off the heat and gently add water to the tadka pan. Please switch off the gas first. And keep it aside. Grease the steaming inserts, trays or pans.

Add Leavening : Add Eno fruit salt or baking soda right before steaming and mix gently. Don't over mix it, just until you have incorporated it into the batter. Over the years I have started using baking soda over eno as I prefer the results better.

Pour & Steam Dhokla : Pour the batter into the inserts or pans evenly. Once the steamer or the water in the Instant Pot is heated, place a trivet followed by the pan. Close the lid, seal the vent and pressure cook on normal for 15 minutes followed by a quick release . To make sure its cooked insert a toothpick and it should come out clean.

Cool the Khaman & Demold : Remove the Khaman and let it cool for 10 minutes.Once cool, using a knife scrape the sides of the container gently and flip the container to demold the Khaman.

Serve : Cut dhokla into pieces and serve warm or at room temperature with green chutney.

Temper : Pour tempering over dhokla, and garnish with chopped cilantro and grated coconut.

Place individual container in the microwave.

Preheat oven to 425 degrees F / 220ºcelcius.

Place container in over and bake for 15 minutes.

Run a toothpick test to make sure it comes clean before tempering