firstly, in a large bowl take 1 cup coarse rava, 1 cup fine rava.
add 1 cup curd, 2 chilli, 1 tsp ginger paste, 1 tsp sugar, ¾ tsp salt and pinch hing.
mix well making sure everything is well combined.
now add ½ cup water and mix well.
cover and rest for 20 minutes or until the rava is soaked well.
further, add 1 tsp eno fruit salt and mix gently.
the batter turns frothy.
pour the batter immediately into a vessel. make sure to grease and line with butter paper to prevent from sticking.
place in the steamer and steam for 20 minutes or until the toothpick inserted comes clean.
to prepare the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, ½ tsp cumin, 2 tbsp sesame, 2 chilli, few curry leaves and pinch hing.
add ¼ cup water, 1 tsp sugar, ¼ tsp salt and 1 tsp lemon juice.
mix well and get to a boil.
pour the tempering over the dhokla.
also, top with 2 tbsp coconut and 2 tbsp coriander.
finally, enjoy instant rava dhokla with green chutney.