Mix the suji, ginger paste, chilli paste, salt, sugar and oil and beat in the curd.
Beat till smooth. Add the water and mix well again.
Add the fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.
Steam for 20 minutes. Remove the tin from the steamer and keep aside.
Heat the oil for the tadka, add the rai, curry leaves and green chillies.
Saute till slightly colored, and add 1/4 cup water.
Cut the dhokla into desired sized pieces and pour the tadka over.
Garnish with the coriander and coconut and serve.
