In a large bowl mix the Gram Flour, sugar,salt,turmeric,crushed ginger,1 tbsp oil and curd together.Add warm water and mix till well blended to make a lumpfree batter.

Beat the dhokla batter a couple of times to incorporate air into it. This will result in a fluffy and light dhokla.

Allow the batter to rest for few minutes. In the meanwhile grease a baking tray with oil and keep aside.

Now add in Eno sachet to the batter and whisk it until well blended. Remember to whisk the batter in one direction – either clockwise or anti-clockwise. The batter will become frothy, and double in size. The batter show be of thick flowing consistency.

Transfer the batter immediately to the greased tray.Tap it 2-3 times to remove air bubble.

Place in microwave and turn on for 5 minutes on high power. Make sure to poke toothpick and check if it has cooked completely, else cook for a minute again in microwave..Once cool, cut it into square shape.

FOR TEMPERING: In a pan heat oil, add the mustard seeds and let it crackle on a low flame.

Add curry leaves and green chillies,when they are crisp, add water to it. Be careful while doing this as the tempering splutters a lot.

Now add sugar to this mixture and mix well.

Pour the tempering immediately over the dhokla making sure it absorbs completely and voila it's ready.

Finally, serve this soft and spongy dhokla with chutney of your choice or as it is.