In a bowl sieve besan.

Add water and make a batter. It should be of flowing consistency but not too watery and not too thick. Add salt and mix well.

Add eno and mix well. The batter wil become light in colour and fluffy.

Grease a big bowl and pour the batter and immediately keep to steam for 15-20 mins.

By the time make tadka. Take a kadai and add oil and add mustard seeds, slit green chillies, curry leaves, and as it crackles add 1/4 cup water, sugar and lemon juice and cook till sugar completely melts. Cook for 2 mins more and off the gas.

Check the dhokla with a knife. If it comes out clean means it's done.

Remove and let it cool slightly. Turn upside down on a plate and cut into pieces. Pour the tadka on it and keep it aside for 5-7 mins. You will see that all the water is absorbed by dhokla. Garnish with finely chopped coriander.