Mix all of the ingredients listed under batter except for the eno fruit salt.

Prepare the instant pot by adding 2 cups of water to the inner steel pot. Place a tall trivet in the pot.

Add the eno fruit salt to the batter and mix well, the batter should look a bit bubbly and frothy.

Immediately pour the batter into a greased pan (I prefer to use my 7-inch cheesecake pan with a removable bottom for easy removal).

Place the pan on top of the trivet.

Secure the lid, close the pressure valve and cook for 15 minutes at high pressure (use the “pressure cook” button on an ultra model or "manual" mode on a duo).

Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.

Cut the dhokla into diamonds (or squares) and slowly pour the tempering on top of the dhokla.

Garnish with cilantro and serve.

To prepare the tempering, heat oil in a pan over medium heat. Add the mustard seeds and hing.

Once the seeds begin to splutter, add the curry leaves, green chilies and sesame seeds, stir and once the sesame seeds start to turn golden, add water, sugar, salt.

Slowly pour this on top of the khaman - wait a minute and you'll see it absorb.

Garnish with cilantro and serve.