Put water in a dhokla vessel. Cover it with a lid and let it come to a boil. Now slow the gas at this stage.
Then make a paste of all ingredients except eno. When the batter is smooth and has no lumps add eno whisk it till fluffy and immediately pour in the greased thali and put inside the dhokla steamer. Be careful when removing the lid of the dhokla steamer as it is hot.
Keep the stand in the steamer and steam it for 15-20 minutes on full flame. After that switch off the gas and take the stand out and remove each of the plates. Let it cool for 15 minutes.
Then heat oil in a non-stick pan, add asafoetida, mustard seeds and green chillies and saute till the seeds splutter. Add curry leaves and pour this mixture over in each plate.
In the same pan, cook sugar with ½ cup water till sugar melts. Pour the syrup over the dhokla and set aside till the syrup is completely absorbed.
Cut the dhokla squares and serve with imli/green chutney.