Place, chillies, ginge rand coriander in the mixing bowl, mince 3 sec/speed 9.
crape down the side of the bowl and lid and mince again 3 sec/speed9.
Add semolina, yoghurt, water, lemon juice and salt to the mixing bowl and mix 15 sec/speed 4.
Rest the mixture in the mixing bowl for 20mins.
Meanwhile, line the bottom of a 20cm springform cake tin; and grease the sides.
After 20mins, add the Eno(fruit salt) to the mixture, give it a quick mix with a spatula and pour into the greased cake tin.
Give the mixing bowl a quick rinse then add 1 lt of water to mixing bowl. Place Varoma dish into position. Place a metal rack in the Varoma and then sit the cake tin on top of the metal rack. Place 2 layers of paper towel to cover the Varoma then cover and steam 20min/Varoma/speed 1.
Remove Varoma lid, discard the paper towels and allow the dhokla to rest for 5 mins while you prepare the tempering.
Pour the tempered spice mixture over the steamed dhokla. Cut into wedges or diamond shape and serve at room temperature with green chutney.