In a bowl, take the besan, oil, ginger, green chilies, yogurt, turmeric and salt.Whisk well adding little water at a time till you get a smooth batter. Make sure there are no lumps.
Add the Eno fruit salt and give it a quick whisk and immediately transfer the batter to the mould.Place the mould in the steamer.Cover the steamer and let it steam for 10 to 12 minutes. Insert a toothpick in the center to check if it’s done. It should come out dry.

When ready, take the dhokla out of the steamer and let it cool.In the meanwhile, mix sugar and water together.Run a knife along the sides of the dhokla. Place a plate over it and turn the mould upside down. The dhokla would get transferred onto the plate.Let the underside of the dhokla be on top for it absorbs the sugar water and tempering very well. Brush it with the sugar water. Use as much or as little sugar water as you like.Garnish it with coriander leaves.Proceed to prepare the tempering.

Proceed to prepare the tempering. Heat oil in a pan. Add the mustard seeds and let them crackle. Add the mustard seeds ncurry leaves. Fry them till they become golden and crunchy.Pour the hot tempering over the dhokla.Cut it into squares or diamonds.Serve with tomato sauce or spicy green chutney. Enjoy.