Set up a steamer or a large pot with a rack and water. Grease a cake pan and set it aside.

Whisk the flour with water until smooth, then stir in the yogurt, lemon juice, salt, chile, ginger, and fruit salt. The fruit salt will make the batter foam and lighten.

Pour the batter into the cake pan and steam for 8 minutes. Check that a knife comes out clean before removing it from the heat to cool slightly.

Heat oil in a small pan until hot, then add mustard seeds, sesame seeds, and curry leaves. Once the seeds pop and leaves crackle, pour the flavored oil over the dhokla and finish with coconut and cilantro.