• Grease a 7 to 8 inch round or square cake pan or a steel container. Line a parchment if using an aluminum or non-stick coated pan.

Make Khaman Dhokla

• In a large mixing bowl, whisk together water, citric acid, sugar, salt, oil, ginger paste, chili paste and semolina, until the sugar dissolves.
• Place a sieve and add the besan and turmeric. Sieve and mix well to a lump free smooth batter.
• Whisk very well in one direction for 40 to 60 seconds. Cover and rest for 10 mins.
• Pour 3 cups water to a steamer and place a high-legged trivet or a rack. Bring it to a boil.
• When the water begins to boil, add eno and a tablespoon of water. Mix until well combined, thick and frothy, taking care not to overdo.
• Transfer to the greased pan and steam on a medium to medium high heat for 18 mins, until a tester comes out clean. (8 inch pan – 18 mins, 7 inch pan – 20 mins)
• Cool down completely on a wire rack.

Make the Tempering

• Heat oil on a medium flame and add mustard seeds. When they begin to splutter, add curry leaves & green chilies.
• When the leaves turn crisp, add sesame seeds and fry for a minute. Add hing, sugar, salt as needed and pour water.
• Bring to a rolling boil and mix until the sugar dissolves. Turn off and cool down to warm.
• When the khaman dhokla cools down, invert it on a tray and slice it to 16 squares. (If you did not use a parchment, run a knife around the sides to loosen it from the pan)
• Spoon the floating spices on to the khaman and pour the water all over, (optionally reserve ¼ cup to pour while serving). Garnish with coconut and chopped coriander leaves, both optional.
• Serve khaman dhokla with coriander/ cilantro chutney and red chutney.