Mix curd, suji, turmeric powder, green chilli paste, and salt together. Add water if needed and make a free flowing batter.(don't make it too runny)
Heat oil in a tadka pan, add mustard seeds, sesame seeds and curry leaves.
Add this to the batter and mix well. Let it rest for 10mins
Meanwhile heat the steamer, or else add water in a kadhai, place a ring or a flat bowl, and let the water heat. Mix well the batter. Add eno and 1tablespoon water and give a quick stir.
Now grease a plate and pour the batter and steam it for 15-20mins and slow flame.
Check if it is done or not(insert a knife and of comes out clean from the dhokla then switch off the flame. Spread ghee and garnish with chopped coriander leaves.
Cut and serve hot with chutney or kethcup.
