Mix besan and suji 1 tbsp oil curd salt red chilli powder in a bowl. Add some water to make the batter. See that the batter is not too runny.
Add eno to the above mixture and mix well. Meanwhile boil water in a steamer. Grease some muffin moulds or small katori. Fill them half with the batter. Steam for 4 to 5 minutes
Meanwhile heat remaining oil in a pan. Add hing and mustard seeds. Add curry leaves and chopped green chillies. Add vinegar. Add some water and sugar in it. Bring to boil.
Remove the muffin moulds from the steamer and pour the above tempered water in the moulds. Keep for 5 minutes. The dhokla will become fluffy.
Serve with any sweet chutney or sauce