In a mixing bowl, combine graham flour, yogurt and lukewarm water to make smooth paste and have thick consistency.
Now add salt and leave it for 3-4 hrs. Don’t forget to cover the batter and keep at warm place.
Blend together green chilies and ginger.
When the flour batter is fermented add rest of the ingredients including ginger paste, turmeric powder, soda, 1 tsp oil and lemon juice.
Now take a greased baking pan and pour the batter into it, place the pan on steamer or take a deep pan and boil water until it starts steaming and then place the pan full of batter onto the steamed water and cook for 10-15 min.
When the batter becomes stiff or if knife is inserted it comes out clean then remove the pan from steam and let it cool to room temperature.
Cut the dhokla into square pieces.
Heat 1 tbsp of oil in frying pan and fry mustard seeds when seeds starts to crackle pour it onto the dhokla pieces and then garnish with green coriander and coconut.