Mix all ingredients except Eno together into a smooth paste set aside for a while.
Just before steaming add Eno.
Immediately pour into greased tray or thali and steam for 10 min on high flame or until done.
Heat oil and give a tadka of mustard seeds, curry leaves and green chillies.
In a pan mix water, sugar, salt and a good squeeze of lemon.
Then pour this water on the steamed dhokla let it rest for 20 minutes.
Cut into square pieces, sprinkle with chopped coriander, dessicated coconut and serve.
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