In a mixing bowl take the besan. Add the sugar, oil, ginger-chilli paste, lemon juice, turmeric powder, salt and mix well.

Add in the water slowly to form a pouring batter, without lumps.

Keep this batter aside for 10 minutes.

Grease the vessel in you want to steam it in with oil.

Keep the cooker on flame with water in it's bottom for steaming ready.

Steam it for 10-15 minutes maximum without putting on the whistle on a medium flame.

When done off the flame and remove the vessel out and leave to cool for 5 minutes.

Invert it on a plate and cut into squares.

Make the tempering. Heat oil. When the oil is hot enough add the mustard seeds and wait till they splutter.

Off the flame. Add the curry leaves and keep aside to cool.

Garnish them with freshly scrapped coconut, chopped coriander and sprinkle red chilli powder and serve.