Combine rava, yogurt, ginger-green chili paste, and salt in a bowl, then gradually add water to form a smooth, lump-free batter.

Cover and let the batter rest for 20-30 minutes, allowing the semolina to absorb moisture and swell.

While the batter rests, prepare your steamer by filling it with 2-3 inches of water and bringing it to a boil; grease a dhokla plate or shallow cake pan with oil.

Just before steaming, add Eno fruit salt to the batter, pour 1-2 tablespoons of water over it to activate, and gently mix until frothy.

Pour the activated batter into the greased plate, place it in the hot steamer, and steam for 12-15 minutes until a knife inserted comes out clean.

Remove the plate from the steamer, let it cool for 5-10 minutes, then invert onto a cutting board and cut into desired shapes.

For the tempering, heat oil in a small pan, add mustard seeds, and once they splutter, add cumin seeds, green chilies, curry leaves, sesame seeds, and asafoetida; sauté until aromatic and optionally add water to create a moist tempering.

Pour the hot tempering evenly over the dhokla pieces, garnish with fresh chopped coriander leaves, and serve immediately with chutney.