Take a glass bowl and add gram flour, salt, water, lemon juice and baking soda in it. Mix well all these ingredients. Allow the batter to ferment for 1-2 hours. In the meantime, pour boiled water in a steamer and grease the utensil with oil.

In the meantime, pour boiled water in a steamer and grease the utensil with oil.Pour the dhokla batter in the utensil and cook on low flame for 15-20 minutes. Check with knife after 15 minutes by inserting it inside the dhokla. If the knife comes out clean, remove it from the stove. Allow the dish to cool and then cut into pieces.

Step 3 / 4

For the tempering, heat another pan with oil in it over moderate flame. Once the oil is sufficiently hot, add mustard seeds, curry leaves and vertically sliced green chilli. Add 1/2 cup of water in the pan and allow it to boil. On 2-3 boils, squeeze 1/2 lemon, add sugar

Turn off the heat and pour the tempering on the dhokla. Transfer the dish to a serving bowl and serve it with green coriander chutney. Khaman Dhokla is best enjoyed when paired with Faafda and Jalebi.