Make a thick batter using all the ingredients listed under it. Set aside for almost 20 minutes. Meanwhile heat water in a big vessel to be used for steaming.
Grease the Dhokla plates and keep ready. Add the eno fruit salt just before steaming and give a light mix. Spread on the plates and steam on a high heat for about 18 to 20 minutes.
Heat oil in a pan for the tempering. Add curry leaves and the dry red chillies. Add mustard seeds next and some coriander leaves. After they crackle, switch off and pour on the steamed Dhokla. Cut into desired shapes, sprinkle some grated coconut and sesame seeds on top. Serve hot with green chutney alongside.
