Take besan in a bowl. Add curd and baking powder. Mix well

Add eno in batter and stir in one direction for approx. 1 minute. You will notice it's size would increase to almost double.

Now, pour batter immediately into each greased plate and fill it up to 1/2-inch thickness. Place plates in steamer and steam for 20-25 minutes over medium flame. After 20-25 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more. Takeout plates from steamer and let them cool for a few minutes. Cut fluffy khaman dhokla into small squares using the knife.

Heat 2 tablespoons oil in a small pan or tempering pan.

Add mustard seeds. When seeds begin to crackle, add curry leaves and green chillies, saute them for few seconds.

Add 1/3 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.

Dhokla is ready to be served.