Prepare all ingredients.

Grease a 7-inch cake tin or dhokla pan.

Prepare a steamer with water.

Make green chili ginger puree: blend green chilies, ginger, and water.

In a mixing bowl, combine gram flour, water, salt, cooking soda, Enos fruit salt, sugar, turmeric powder, sunflower oil, lemon juice, and the chili-ginger paste.

Whisk well to combine.

Pour batter into the greased pan.

Place the pan in the steamer.

Steam for 10 minutes, or until a knife inserted comes out clean.

Remove from steamer and let cool completely.

Prepare tadka: heat oil, add mustard seeds, cumin seeds, green chilies, and curry leaves.

Add water, lemon juice, sugar, and salt to the tadka.

Stir until sugar dissolves.

Let the tadka cool.

Cut the cooled dhokla into squares or diamonds.

Spoon the tadka over the dhokla.

Garnish with grated coconut and chopped coriander leaves.

Serve with Green Chutney and Adrak Chai.