In a bowl, add the rava / sooji along with green chili paste, salt needed, sugar and yogurt. Mix well to combine and add just enough water to make a batter. Cover the bowl and let the batter rest for about 15 minutes.
Once the batter has rested, stir it and add a little more water if it appears too thick. Rava can absord water and become thick. The batter should have a pouring consistency and should resemble idli batter.
Fill the steamer with water and let it heat up. Grease a pan with oil and keep it ready. Once the steamer water is boiling, add the eno fruit salt to the batter and gently stir it. You will see the batter bubbling up as soon as you add the eno. Make sure you don't stir too hard. Just stir enough for the eno to combine well in the batter.
Pour the batter immediately into the greased pan. Do not delay after the Eno is added to the batter.
Place the pan into the steamer and let it steam for about 15 to 18 minutes.
Insert a knife or a toothpick to test is the dhoklas are cooked well.
Let it sit for few minutes and then invert the pan onto a plate to remove the dhokla.
Slice it into desired size cubes.
Heat a small pan with coconut oil (or any oil of your choice). Add the mustard seeds, cumin seeds and let it crackle. Now add the sesame seeds and the green chilies and let it fry for few seconds.
Pour this seasoning on the dhoklas and garnish with cilantro.
Serve hot with green chutney and tamarind chutney.