Wash and soak split bengal grams for 5-7 hours.
After 5-7 hours, when dal is soaked properly, drain out all the water. Then transfer the dal to the mixer jar, add green chillies, garlic and ginger to it and graind it into coarse paste without water. If needed add 2-3 spoon water.

Now add powdered sugar, salt, turmeric, asfoetida and citric acid to this paste and mix well.

Add water to steamer and turn off the flame. Once the water heats up, add fruit salt to the batter and mix well. Transfer this to the greased plate and place this plate in the steamer, cover and cook for about 15 minutes.

Check with a knife if the dhokla is cooked or not. If the knife comes out clean, it is cooked. Turn off the flame and remove the plate.

Unmould it and let it cool completely. Then grate it. You can crumble it with hands too but with grater, we get a uniform crumble.

Heat the oil, add mustard seeds, once the mustard seeds splutter, add assfoetida and green chillies.
Then add 1/4 cup water (2 cups of crumbled dhokla : 1/4 cup water), powdered sugar and salt to taste.

Once it starts boiling, turn the flame on low and add crumbled dhokla little by little and mix well with a light hand.

Add chopped coriander, mix well and after couple of minutes, turn off the heat. Garnish with pomogranate and sev and serve.

Can skip garlic for jain version.
Add sev only when you serve sev khamni.
Can add fresh grated coconut at the time of serving.