Slightly oil a small 8-10 inch thali with a rim and keep aside.
Mix all the ingredients for the dhokla together (except the eno salt) and form a batter.
Place the oiled thali in the steamer and just before you are ready to pour the batter, add the eno salt and mix the batter gently.
Pour the batter in the thali and sprinkle with chopped coriander and a bit of red chili powder on top.
Put the lid on the steamer and steam for 10- 15 minutes.
Open the lid of the steamer and if the dhoklas are ready they will spring back when gently pressed.
Remove thali from steamer and let it cool. Cut dhokla into diamond shapes and garnish with fresh chopped coriander, dessicated coconut and fresh chopped chillies.
Serve dhokla with coriander-mint chutney.Note: For children you may omit the green chillies. You may also set dhokla as shown for making sooji idli.