To begin, prepare buttermilk by mixing the curd and water until well blended. Keep aside.

In a large bowl, sieve the besan. Add in sooji, turmeric powder, and salt. Add in the buttermilk until it forms a smooth batter. Make sure there are no lumps.

In the meantime, heat water in the steamer. There should be sufficient water for 15 minutes on high heat.

Grease the dhokla pan well with oil.

When the steamer is ready, add the baking powder and fruit salt into the batter. Mix well making sure to stir in one direction only.

Pour the batter into the pan immediately and steam it for 15 minutes on high heat. Avoid opening the steamer lid to check.

Once cooked, check with a toothpick. It should come out clean. Switch off the heat and allow it to stand for 5 minutes. Remove the pan from the steamer and let it cool completely.

In the meantime, prepare the tempering. Heat the sesame oil in a pan. Add in mustard seeds. When they begin to crackle, add in green chillies, curry leaves, and asafoetida.

Add in the water and sugar. Mix until the sugar dissolves. Remove from fire and let it cool.

Once cooled completely, de-mould the dhokla from the pan. Cut into cubes of the desired size.

Pour the tempering over the dhokla cubes and spread the spices. Allow it to absorb the water. This would make the dhoklas spongy. Drain out any excess water.

Garnish with chopped green coriander leaves and coconut.

The Khaman Dhokla is ready to serve.