Soak the dal in water overnight.

Strain the water through a strainer.

Grind together green chillies and ginger and add salt, soda and a tbsp of oil and beat it.

Transfer this mixture to a deep, greased plate.

Boil 2 cups of water in a pressure cooker. Place a stand about 2÷-3" high in the center of the cooker and keep the plate containing the mixture on the stand so that the plate does not dip in the water. Remove the whistle and put the lid on. Take out the plate after 20 minutes.

Cut it into desired shapes.

Heat the rest of the oil in a pan or a kadai.

Add green chillies, mustard seeds, and curry leaves followed by the dhokla pieces and fry it for two minutes. Switch off the flame.

Sprinkle some chopped coriander and grated coconut.

:- Serve hot with coconut chutney, tomato sauce or coriander chutney.