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. 