Cook the dhokras an hour before dinner. Prepare either the special dhokra steamer or the heavy bottom pan used as a steamer(pressure cooker) by heating up the water at the bottom.
Smear oil at the bottom of all the dhokra plates.
Allowing two ladels per plate, quickly transfer the batter into the prepared plates.
Sprinkle the ground pepper and paprika on the top.
Assemble the dhokra unit and place inside the steamer, ensuring that the water at the bottom is bubbling vigorously. Close and turn the heat to medium and steam for 20 minutes. If using the pressure cooker as the steamer pot, use either an ordinary tight-fitting lid or turn your cooker setting to steamer if available.
Turn off the heat and leave vessel unopened for 10 minutes. The dhokras should be soft and fluffy. Carefully remove the stand and ease out the plates.
When cooler sprinkle the desiccated coconut on the plate(s)