Blend the moong sprouts, palak, gram flour, curds, green chili, ginger, cooking oil, salt, and a splash of water until you achieve a smooth batter consistency.

Fill your steamer with water and bring it to a boil over medium heat. Grease your steaming plate or deep dish with a little oil.

Gently fold in the Eno (or baking soda) into the batter until small bubbles form.

Pour the batter into the greased plate and steam for about 15 minutes over high heat. Check for doneness with a toothpick.

In a small pan, heat oil and add mustard seeds. Once they splutter, add sesame seeds, hing, and curry leaves. Add salt, sugar, and a splash of water.

Cut the dhokla into squares, drizzle tempering over each piece, and garnish with coriander and coconut if desired. Serve warm.