In a large mixing bowl, combine 2 cups of atta (whole wheat flour), 1 cup of yogurt, 1 teaspoon of grated ginger, 1 finely chopped green chili, and salt to taste. Mix well to form a thick batter. Add water if required to adjust the consistency.
Allow the batter to rest for 30 minutes to ferment slightly.
After 30 minutes, add 1 teaspoon of Eno fruit salt or 1/2 teaspoon of baking soda to the batter and mix gently.
Grease a dhokla steamer plate or a deep plate with oil.
Pour the batter into the greased plate and spread it evenly.
Boil water in a steamer or a large pot and place the plate with the batter in the steamer. Cover and steam for 15-20 minutes on medium heat.
Check the dhokla with a toothpick or knife. If it comes out clean, the dhokla is cooked. Remove the plate from the steamer and let it cool for a few minutes.
In a small pan, heat 2 tablespoons of oil. Add 1 teaspoon of mustard seeds, 1 teaspoon of sesame seeds, and a few curry leaves. Let them crackle.
Pour the tempering over the cooked dhokla and spread it evenly.
Cut the dhokla into square pieces and garnish with chopped coriander leaves. Serve with green chutney or tamarind chutney.