Khaman

Take all ingredients to prepare batter. Pour 2 to 3 cups water in steamer at bottom and heat it on medium flame make sure that steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it.Grease 2 small plates or thalis with oil(4-5 inch diameter).

Take gram flour+ lemon juice+green chilli+ curd+3/4 cup water and salt in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps.add fruit salt in batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.

Then pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.

Place plates in steamer and steam for 10-12 minutes over medium flame.After 10 to12 minutes insert a knife or toothpick into dhokla and check if it comes out clean. If it does then it is ready otherwise cook 2 to3 minutes more.Takeout plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small squares using knife.

Heat 2 tablespoons oil in a small pan. Add mustard seeds and asafoetida. When seeds begin to crackle add curry leaves and green chillies saute them for few seconds.

Add 1/3 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready now pour it over khaman.pour gently and very well on all areas so each dhokla is coated well with tempering.add chopped coriander leaves.

Serve with green chutney.