Dhokla

For batter
1 cup besan , gram flour
1 tbsp lemon juice ( or 1/2 tsp citric acid )
3 tsp oil
2 to 3 tsp sugar
Pinch turmeric power
1 cup water.
Salt to taste.
1 and 1/2 tsp eno
Optional -Pinch hing pwd

For tempering -
2 tsp oil
2 tsp mustard seeds
Green chilis according to taste. I added 3
1 cup water
1 tsp sugar.
Salt to taste.
Garnish - chopped cilantro
Grated coconut.
Procedure -
Add two cups of water in the main pot and place a greased broad vessel on the trivet. Start IP on sauté mode to get the water boiling. In a bowl add the ingredients for the batter except eno. Mix nicely and make a lump free batter. Once , you see the steam coming out , add eno to the batter and mix till you get the frothy batter . But not more then one minute .
Immediately pour it in the greased and hot vessel and close the lid . Now  Set IP on steam for 15 minutes. Vent on sealing position. And then QR.
Just remove the lid and let it sit there for 15 more minutes.
Meanwhile prepare and tempering..
take oil in a vessel and once hot add mustard seed , green chili , water, salt and sugar . Let it boil for some time to extract all the flavors.
Make cuts in the cooled dhokla and pour this tempering over it. Garnish with cilantro and coconut.