Firstly, Grease a steamer pan with oil.

Take gram flour and semolina in a mixing bowl. Do use gram flour which has a fine texture. Add turmeric, ginger paste, chilli paste, salt, sugar,asafoetida, lemon juice and oil.
Now Add curd and water as needed to make a thick yet smooth flowing batter. The amount of water needed depends on the quality of flour, so start with 1/4cup and add as required. Stir well with a whisk to combine and create a smooth, thick batter without any lumps.

The batter should be thick yet flow easily off of the whisk. If the batter becomes thin, then 1 to 2 tablespoons of gram flour. Khaman dhokla batter is ready, keep it aside.

Meanwhile bring 2 to 2.5 cups of water to a boil in a steamer or pressure cooker. The amount of water to be added depends on the size of the steamer or pressure cooker.

Now add Eno to the prepared Batter. Stir the eno with the batter briskly and quickly. The fruit salt should be mixed evenly with the batter. Or else you get uneven texture in the khaman dhokla.

Pour the prepared batter into the greased pan. Gently shake and place the pan in a steamer or pressure cooker. The water should already be boiling or hot when you place the pan with the khaman dhokla batter. When using a pressure cooker, remove the whistle from the lid and cover the cooker tightly with its lid. Steam it for 15-20 minutes.

For tempering heat oil in a pan splattered mustard seeds, seasami seeds, chilli and curry leaves. Then add water, salt and sugar boil it for 2-3 minutes. Keep the flame on medium-high.
Once Khaman dhokla comes to room temperature, Pour tempering all over dhokla evenly.

Garnish with some pomegranate arise. Serve with some tamarind and spicy Chutney.
Enjoy