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

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

In the meantime, take a wok, 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.

Once 15 minutes are up, add ENO (fruit salt) to the batter. Mix well, but DO NOT OVER MIX.

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

Transfer the batter to the cake 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.

It does, your dhokla is ready. Remove pan from the wok and set aside.

Here's what you'll need - oil, curry leaves, sesame seeds, mustard seeds, green chilies, and asafoetida (hing).

Heat up a little pot (tadka pot) on medium heat, add oil, once hot, add the sesame seeds, mustard seeds, asafoetida, and green chilies. Saute for about 20 seconds.

Add curry leaves and cover with a lid. Remove from the stove. At this point, add a 1/4 cup of water to the tadka and swirl around.

Evenly pour the tadka over the dhokla.

Cut into diamond shapes and serve.