In the Instant Pot, add a cup of boiling hot water and set the pot to sauce so it stays hot
Add the water a little at a time to the gram flour and whisk to remove all lumps
Add the salt, sugar, semolina, lime juice, oil, turmeric, chilli, cumin, yogurt, ginger and green chilli and give it a good mix
Grease the pan with mustard oil
Add the Eno fruit salt to the batter and mix to incorporate and pour immediately into pan
Lower into the instant pot, set the valve to seal and set to steam for 12 mins - you may need a new extra mins if using a regular pot
In the meantime, heat up the regular and mustard oils and add the mustard and sesame seeds, add the chillies and curry leaves as well and keep aside
Once the 12 mins have elapsed, wait for the pin to drop and open the IP
Allow the dhokla to cool and then overturn the cake pan to reveal a soft fluffy steamed dhokla cake
Using a sharp knife, cut the dhokla into serving size pieces and pour the prepared tadka over
Add the shredded coconut and serve