Mix rava, curd and green chilli ginger paste in a mixing bowl. Keep aside for 15 mins.
After 15 mins, add salt, lemon juice, eno and water (approx 1/2 cup) as needed and make a thick batter.
Side by side boil water in a steamer.
Grease a flat base vessel that would fit into your steamer. I used my cooker vessel.
Pour the prepared batter. Tap gently few times.
Once water boils in steamer, keep inside and cook for 12 mins or until the knife inserted the dhokla comes out clean.
Cool down for 5 mins. Loosen up the sides and invert over a plate. Tap gently to un-mould.
Heat a kadai with oil, splutter mustard and add a sprig of curry leaves. Fry until crisp.
Add water, sugar and stir well to dissolve.Pour over the dhokla all over. Cut into squares to serve.