Mix sooji, curd, cabbage, water and salt in a large bowl and leave it covered for 10-15 minutes.

In the meantime, grease a deep dish with oil and fill a pan/cooker with a little warm water for steaming.

Check the consistency of the batter. It should be smooth but neither watery nor thick. Add Eno salt to the batter and mix well.

Pour the batter into the greased vessel and place it in the pan/cooker for steaming.

Cover the pan with a lid. Place a cloth between the pan and the lid to soak up the steam rising from the pan. Steam the dhokla for 20 minutes on medium flame.

Check the batter after 20 minutes, it will have risen as shown in the image below.

Insert a knife into the dhokla and if it comes out clean, it means the dhokla is done and you can turn off the flame. Let the dhokla rest in the pan till it cools down completely and then cut it into squares.

For the tadka, heat oil in a pan and splutter the mustard seeds. Immediately scatter them over the dhokla. Garnish with coriander leaves.