In a bowl, add the hot water, tea bags, ginger and cardamoms. Cover and keep aside for 30 minutes to brew. Strain and keep the liquid aside.
In a bowl, mix together sooji, yoghurt, strained tea, salt, turmeric powder, green chilies and 1 tsp. oil. Cover and keep aside for 30 minutes.
Add the Eno fruit salt and mix well. Transfer to a greased plate / container and steam for 17-20 minutes (10 minutes on high flame and remaining on low flame).
When cool, run a knife around the edges and flip it over. Cut into desired shapes. Heat 1 tbsp. oil in a pan and temper with the mustard seeds. Allow it to splutter.
Add the curry leaves and sesame seeds. Saute for a few seconds till light brown. Switch off the flame and add 1/4 cup water to it.
Pour this tempering over the dhoklas and garnish with coconut and coriander leaves. Enjoy with green chutney or simply as it is for breakfast.
