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 upto 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 few minutes. Cut fluffy khaman dhokla into small squares using knife.

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.