Firstly, cut the bread into pieces, grind them and male bread crumbs.
Secondly, add in bread crumbs, 1 cup rava, 1 cup curd.
Also add ginger paste, green chilli paste, turmeric powder and salt.
Combine by adding a cup of water and mix well.
Allow to rest for 15-30 minutes.
Additionally add eno fruit salt.
Mix gently till the batter turns frothy.
To steam dhokla in an instant pot, fill the inner pot with 2 glasses of water. Place a tall trivet in the inner pot. Arrange the pan with the batter on the trivet (I prefer using a medium/small-size round cake tin that will fit easily inside the instant pot).
Then pour the batter in a cake tin(round) and cook for 15 minutes.
Prepare the tempering by heating oil.
Add in mustard seeds, cumin seeds, sesame seeds and pinch of hing.
Also add 1 green chilli, few curry leaves and allow to splutter.
Further add sugar and pinch of salt.
Add in 1 tbsp lemon juice and mix well.
Pour the tempering over dhokla and cut.
Finally, garnish with coriander or grated coconut and serve instant bread dhokla.
