Khaman

In a bowl, mix gram flour, semolina, turmeric, salt, sugar, ginger-chilli paste, lemon juice, and water to make a smooth batter without lumps.

Keep it slightly thick. Grease a plate or tray. Add eno fruit salt to the batter.

Mix gently, and immediately pour into the greased plate. Steam it for 15–20 minutes until cooked.

Let it cool slightly, then cut into pieces. For tempering, heat oil, add mustard seeds, sesame seeds, green chillies, and curry leaves, then add water and sugar, mix and pour this tempering over the dhokla.

Garnish with coriander and serve.