Add turmeric powder, salt, sugar and citric acid. Whisk all the ingredients well.

Add 1 cup of warm water and make a smooth lump free batter. Add more water if needed.

Add oil, grated ginger-chilli paste and mix well again. Leave it aside to rest for 10 minutes.

Arrange a stand in a large pan or steamer. Add 1 1/2 water, cover and boil for 10 mins.

Brush a container with oil.

Add Eno fruit salt to the batter, 1 tsp water and whisk briskly clockwise for about 1 minute or until double in size.

Pour the batter immediately into the prepared container and tap it to spread the batter in an even layer.

Place it in the pan or steamer.

Insert a toothpick to check if Dhokla is cooked if it comes out clean then dhokla is ready. If not, steam for few more minutes.

Take out the plate from the steamer and let it cool for few minutes. When a little cool, flip the dhokla onto a plate and Cut into square pieces

Heat the oil in a non-stick pan and add the mustard seeds.

When the seeds crackle, add the green chilies and curry leaves, and sauté on a medium heat for 2-3 minutes.