Right before you start steaming, toss in some Eno fruit salt and give it a gentle whisk.

Next, pour the batter into a greased steaming plate. 

Steam it in a dhokla steamer or a large pot for about 15 to 20 minutes, or until a toothpick comes out clean after insertion.

Start by heating some oil in a pan. Once it's hot, toss in the mustard seeds and let them pop and sizzle. 

Next, add in the green chillies and curry leaves. Sauté for a while or until the curry leaves turn crisp.

Pour in some water and sprinkle in a bit of hing, salt, and sugar. Bring it to a rolling boil for about 2 minutes.

Once done, turn off the heat and cover the pan; let it cool down.

Pour the tempering evenly over the steamed dhokla and let it soak for about 5 minutes. 

After that, you can cut it into squares.