In a mixing bowl add the rava, sugar, salt and citric acid (optional-add only if yogurt is not sour).
Mix and then add the wet ingredients like yogurt, ginger paste, greenchilli and oil.
Mix the batter so that everything is well incorporated. The batter will be thick at this point so add 1/4 cup of water at a time to make a smooth batter (not too thick or thin). I added total 1/2 cup but it can vary based on the quality of rava.
Let this batter sit for 10 mins. Grease your 6inch round baking pan with oil.
When the water in your pressure cooker or instant pot starts to boil, add Eno to the batter and squeeze a few drops of lemon over the Eno to activate it i.e. bubbling reaction.
Mix well till the batter is nice and fluffy but don’t over mix.
Now pour the batter into the greased pan. You can sprinkle with chili powder/black pepper powder over the dhokla before keeping it in steamer but this step is completely optional.
You can make the batter ahead of time but make sure to add Eno only when you are ready to steam else the dhokla will not be spongy.