Dry roast the powdered dal for 2 minutes or till you get a good aroma coming through. Set aside to cool down.
In a bowl, mix together all the above mentioned ingredients under batter (except eno) with required quantity of water to form a batter of pouring consistency.
Keep aside for 30 minutes. You may add more water if needed. Just before steaming, add eno fruit salt along with 1 tbsp. water and gently fold it in. I forgot to click a photo here.
Pour into a greased steel container or plate and steam for 15-20 minutes.
Set aside to cool down.
Cut into desired shapes.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves and green chilies. Saute for a few seconds and add 1/4 cup water.
Switch off the flame and pour this tempering over the steamed Dhoklas.
Garnish with coconut and coriander leaves. Serve with green chutney.
