Step 2: 1. Prepare lemon juice mixture for the seasoning by combining lemon juice, sugar, water & salt.
Step 3: 2. Heat oil in a tadka ladle, add mustard seeds & let it splutter.
Step 4: 3. Add asafoetida powder, broken red chillies & saute for few sec.
Step 5: 4. Switch off gas, add curry leaves and saute for few sec; add lemon juice mixture & stir well.
Step 7: 1. Combine besan, lemon juice, sugar, salt, water and oil; mix well & set aside for 5 to 10 min.
Step 8: 2. Heat a pressure cooker with water on high flame.
Step 9: 3. Grease a deep stainless steel container with vegetable oil.
Step 10: 4. Add a tsp of eno fruit salt to the besan mixture; combine well & immediately pour on to the greased vessel.
Step 11: 5. Steam cook for about 15 min; do not pressure cook using the cooker weight.
Step 12: 6. Let the dhoklas become warm/hot enough to handle.
Step 13: 7. Lift vessel out of the pressure cooker; make vertical, horizontal slits on the dhoklas with a sharp knife.
Step 14: 8. Gently pour the seasoning in to the slits; let the dhoklas soak in it for a while.
Step 15: 9. Transfer dhokla pieces on to a serving plate.
Step 16: 10. Garnish with fresh grated coconut & cilantro.
Step 17: 11. Serve with sweet chutney, green chutney or with any tomato ketchup of your choice.
Step 19: Steam cook khaman dhoklas in a dhokla rack/dibba/cake pan/deep stainless steel container for best results.