Before you start preparing the batter get the steamer ready. Add water to the steamer, cover it and bring water to a boil. Alternatively, you can place a ring into a Kadai and use a lid that covers the Kadai completely.
Lightly grease an 8inch round tin on the sides. Place a piece of round butter paper on the bottom and keep it aside.

For the batter sift gram flour (besan) in a bowl. Sprinkle salt and turmeric onto it. Mix together water, curd, sugar, green chili paste, ginger paste, and oil. Pour ¾ of this over the besan. Whisk the batter in one direction for about 5 minutes. This will make the batter light and fluffy.
Once you have worked up the batter add lemon juice and baking soda. If you do not have baking soda you can add fruit salt aka ENO.

Mix them gently in one direction and wait for 30 secs. Pour the batter inside the ready mold and place it in the steamer immediately. Cover and cook the dhokla for about 30mins. After 30mins turn off the heat and let the dhokla sit covered in the steamer for 10min. In the meantime, we will get the flavored syrup ready. Heat a pan and drizzle oil, add mustard seeds, and once they pop add in slit green chilies along with curry leaves. Toss them for a minute.

Add water, sugar, salt, and lemon juice. Bring to a boil and remove from heat. Now carefully remove the mold from the steamer and let it cool a bit (not completely). Run a knife along the sides of the pan and remove the dhokla carefully onto a deep plate or platter.

Pour the syrup over the dhokla and let the dhokla soak up the syrup completely. Make sure that the temperature of syrup and dhokla should be Lukewarm (both).
Wait for 10mins and then serve them,