Whisk the gram flour, curd, water, grated ginger, chopped green chili, turmeric, sugar, and salt together into a smooth, thick, pourable batter with no lumps.

Cover the batter and let it rest at room temperature so the curd and gram flour can ferment slightly and the batter turns light and airy.

Grease a shallow thali pan or cake tin with oil and bring water to a boil in a steamer or large pot fitted with a stand.

Sprinkle the eno fruit salt over the rested batter, stir gently in one direction until it turns frothy, then immediately pour into the greased pan.

Place the pan in the steamer and steam covered until the dhokla is fully set and a toothpick inserted in the center comes out clean.

Let the steamed dhokla cool slightly in the pan, then turn it out and cut into square or diamond-shaped pieces.

Heat oil in a small pan, add mustard seeds and let them sputter, then add curry leaves, sesame seeds, and a pinch of asafoetida.

Stir in water and sugar and let the tempering simmer briefly until the sugar dissolves into a thin syrup.

Pour the hot tempering evenly over the cut dhokla pieces so it soaks in, then garnish with chopped coriander leaves and grated coconut.