Khaman Dhokla

**Prepare the batter:** In a large bowl, whisk together besan, curd, water, lemon juice, ginger-green chilli paste, turmeric, sugar, salt, and oil until completely smooth with no lumps. The batter should be of a thick pouring consistency.

**Prepare the steamer:** Fill a large pot or steamer with 2 inches of water and bring to a boil. Grease a round 8-inch thali or cake tin with oil.

**Add Eno:** Just before steaming, add Eno fruit salt to the batter and mix quickly in one direction. The batter will foam and increase in volume — do not over-mix.

**Steam immediately:** Pour the batter into the greased tin right away and place in the steamer. Cover and steam on high heat for 15–18 minutes.

**Check doneness:** Insert a toothpick or knife into the centre — it should come out clean. The dhokla should have risen and feel spongy to the touch.

**Cool slightly:** Remove from steamer and let rest for 5 minutes before cutting into squares or diamond shapes.

**Prepare the tempering:** Heat oil in a small pan. Add mustard seeds and let them splutter. Add slit green chillies and curry leaves, fry for 30 seconds.

**Make the sweet-sour water:** Add sugar and water to the tempering, stir until sugar dissolves, and bring to a brief boil. Pour this tempering evenly over the cut dhokla pieces.

**Garnish and serve:** Sprinkle fresh coriander leaves and grated coconut over the dhokla. Serve at room temperature with green chutney and tamarind chutney.