Khaman Dhokla

2 cup besan ( chick pea flour) ,1cup dahi ( yoghurt) ,½ sp turmeric.1 sp ginger chilly paste,2 sp oil,1 sp lemon juice, 1 sp baking soda ( or Eno fruit salt) ,1/2 tsp mustard seeds, 1 tsp sesame seeds ( white til) , ½ tsp sugar. Salt to taste 2 tsp fresh coriander ( dhaniya) ½ cup grated / dessicated coconut.

Take besan  in a bowl & add curd and mix well. Add in luke warm water to make a thick batter. Add salt. Cover it and keep it in a warm place  for 3 to 4 hrs.It should ferment and rise. Add turmeric and ginger-chilly paste.

Take a vessel with a deep dish that fits into the vessel without falling in. Fill the vessel with 2 cups water.

Take a deep steel dish that fits into the top of the vessel. Apply oil to the base and sides of the dish. 

Mix lemon juice, soda and 1 tsp oil in a bowl and add it to the besan mixture and whip it well. Pour the batter into the greased plate till it is halfway up the edges.

Heat the vessel with water, when it comes to a boil, lower the flame and keep the batter filled dish onto the vessel top . Cover with a loose fitting lid. Steam for 10 mins 

Heat oil in a pan . Put in mustard seeds, when they splutter add in sesame seeds and 2 tsp water. Add in ½ tsp sugar and stir it till sugar melts. Spread this seasoning evenly over the dhokla in the plate. Sprinkle finely chopped coriander leaves and coconut. Cut into squares and serve with green chutney or coconut chutney.