For tadka ;- Heat oil in the small pan.

Add mustard seed, hing, salt, sesame seeds, green chilies, and roast for 30 seconds on low flames.

Now add sugar, coconut powder, lemon juice, and water.

Bring this to a boil and lower the heat.

Cook this for 2-3 minutes and then switch off the heat.

Making the Instant Dhokla Batter:

In a large bowl, mix all the ingredients except ENO and whisk to form a smooth thick batter (The batter should resemble a thick pancake batter)

Now add Eno in the whisked batter and mix lightly (don’t over whisk/mix ENO as it will kill the bubbles).

Using a ladle, fill each idli dish/maker with this mixture (leaving some space on top for it to fluff).

Add 1 cup water in the Idli maker main pot (or as instructed in your idli maker manual).

Place the filled idli dish inside the idli maker and steam as per instructions. (I steamed for 10 minute).

Once the idli Dhokla is steamed, remove the idli plate/dish out of the idli maker (use a cloth/glove as it will be hot).

Let the steam from the plate evaporate for a minute.

Using a knife, carefully scoop out the idli dhokla and place them top side down on a serving platter.

Once all the idli dhokla are added on the serving plate, sprinkle the tadka/tempering all over it.

Let the dhokla soak up the tadka for 3-4 minutes.

Sprinkle fresh cilantro on top.

Serve fresh or can place in the fridge for few minutes to cool.

Serve cold.