In a mixing bowl take batter. Add besan, oil, sugar, salt, turmeric powder, green chillies, ginger paste or grated ginger and baking soda. Mix all well. Add water to make smooth flowing consistency batter. Make sure no lumps are there.
Meanwhile heat up the water in steamer. Grease the plate/thali/any vessel and keep aside.
Now add eno to the prepared batter. Add little water on eno. Gently mix the batter and immediately pour it in the greased plate.
Put plate in the steamer and cook for about 10 to 12 mins.
Allow it to cool completely and cut in the squares.
Tempering : Heat up the oil in tadka pan. Add mustard seeds. Once it crackles, add hing and curry leaves. Pour this tempering on prepared dhokla.
Garnish with coriander leaves and grated coconut. Serve with green chutney.
