Sev Khamni

Mix besan, rava, turmeric, salt, sugar, ginger-chilli paste, lemon juice, and water into a smooth medium-thick batter. Let it rest for 10 minutes.

Grease a plate or tin. Just before steaming, add eno and mix gently. Batter will become light and frothy Pour immediately and steam for 15–18 minutes until cooked Cool slightly.

Grate or crumble the steamed besan cake using hands or a grater to get a fluffy khamani texture.

Heat oil. Add mustard, sesame, hing, curry leaves, and green chillies. Add 2 tbsp water, sugar, and lemon juice. Mix and pour over the crumbled khamani. Toss gently.

Now with grater crumble the dhokla evenly.

Top generously with sev, coriander, coconut, and pomegranate Serve warm with green chutney.