In a large mixing bowl, combine rava/suji, yogurt, freshly grated ginger, turmeric, green chilies (optional), avocado oil, and salt.

Add water to the bowl.

Mix the batter well. Let the batter rest for 15 minutes.

Brush oil all over the 9" cake pan and on the sides.

In the meantime, take a wok, and add 3 cups of water along with the Instant Pot Trivet.

Cover with a lid and turn on the stove on medium heat until the water boils. This will take roughly 5-8 minutes. Then turn off the stove until you're ready to steam the dhokla.

Once 15 minutes are up, add ENO (fruit salt) to the batter. Mix well, but DO NOT OVER MIX. Your dhokla batter is ready. The consistency of the batter should be light and flowy.

Transfer the batter to the greased pan.

Sprinkle red chili powder on top.

Place the cake pan over the steaming hot water and trivet.

Cover with a lid. Steam for 20 minutes on medium heat.

After 20 minutes, using a butter knife, check if the knife comes out clean. If It does, your dhokla is ready. Remove the pan from the wok and set aside.

Heat up a little pot (tadka pot) on medium heat. Once hot, add oil and let it heat up.

Now add the asafoetida (hing), mustard seeds, sesame seeds, and green chilies. Saute for about 20 seconds.

Add curry leaves and cover with a lid since it will splutter.

At this point, add a 1/4 cup of water to the tadka and swirl around.

Mom's Tip: Adding water to the tadka adds moisture, but we also minimize having to use extra oil.

Evenly pour the tadka over the dhokla.

Using a sharp knife, cut the dhokla into diamond shapes. Garnish with fresh chopped cilantro (optional). Serve with chutney.