• Add rava, yogurt, water, ginger, chillies and salt to a mixing bowl. Mix well, cover and keep aside for 20 minutes
• Make the Tadka - In a small pot heat oil. Add mustard seeds and allow them to pop. Turn the heat off, once the seeds start popping. Add asafetida and sesame seeds. Reserve the Tadka
• Add 1½ cups water to the Instant Pot insert. Set on Sauté mode so the water starts to heat. Heating up the water before placing the batter in the Instant Pot will result in light dhoklas. Make sure to do this about 5 minutes before you are ready place the batter in the Instant Pot for steaming. Boiling it for too long may cause a lot if water to evaporate
• Grease 7-½ inch stainless steel bowl with cooking oil or spray
• Add baking soda and mix well. Quickly pour the batter in the greased bowl. Place the bowl on the instant pot trivet and carefully place the trivet inside the Instant Pot. Note: It is important to start the steaming process within couple of minutes for the baking soda to work. Close Instant Pot lid with pressure valve to venting
• Set Instant Pot to Steam mode, with an external timer for 12 mins. Note: Timer function does not work with Steam/Venting, so an external timer is needed
• Once the timer goes off, Press Cancel and open the Instant Pot after 5 minutes
• Carefuly take out the dhokla bowl. Run a knife around the edges so the dhokla can be released on a plate. Cut into small squares. Pour the tadka over and spread all over with a spoon. Garnish with cilantro. Serve with cilantro mint chutney

Cilantro Chutney

• Blend all the ingredients for chutney with ¼ to ⅓ cup of water in a blender to make a fine paste.  Add more water if using dry coconut. Refrigerate up to a week or freeze for extended shelf life