Instant dhokla becomes even easier in an air fryer, which creates a fluffy texture with a lightly crisp top. The batter rises well, and the tempering soaks in quickly, giving the dish a balanced, savoury flavour. It works well as an evening snack or as a light breakfast. Serve warm with green chutney.
Ingredients: 1 cup besan ½ cup yoghurt ½ cup water 1 tsp fruit salt Salt For tempering: oil, mustard seeds, curry leaves, green chillies
Whisk besan, yoghurt, water and salt into a smooth batter and let it rest briefly.
Stir in fruit salt, pour the batter into a greased air fryer-safe tin and cook at 160°C for 12–15 minutes.
Prepare a tempering with oil, mustard seeds, curry leaves and sliced green chillies.
Pour the tempering over the warm dhokla before serving.