Whisk the curd and salt.
Add in the sooji slowly to this curd and mix well. Let it rest for half an hour.
Next add the grated coconut, ginger paste, red chilli powder, and tomato ketchup. Mix well.
Preheat the oven to 160 degree centigrade.
Finally add the Eno fruit salt and mix well.
Grease a baking tin, put in the pumpkin seeds and then pour the batter.
Bake for 20-25 minutes.
Allow to cool.
For tempering, heat oil and splutter the mustard seeds.
Add in asafoetida powder, sesame seeds, and green chillies. Saute for a minute.
Turn the flame off.
Pour this above the dhokla and garnish with coriander leaves.
