In a big bowl add besan, sooji, hing, salt and sugar. You can store this mix in an airtight container and when ready mix in the ingredients mentioned under - wet ingredients.

Add oil, citric acid, freshly grounded green chili and ginger paste and salt. Add water and mix until well blended. Beat the dhokla batter couple of times to incorporate air into it. This is result into fluffy and light dhokla. This has to be done before adding eno.

Grease a pan in which khaman will be steamed. Pan should almost be double in size as the batter will rise up while steaming. In a large vessel fill water and lay a channi/strainer at the base. Pour batter in that greased pan and place it inside the vessel containing hot boiling water and over the strainer.

Cover it with a lid and steam khaman for about 15- 20 minutes.

Khaman is cooked and all puffed up.Insert a toothpick to check if khaman is properly cooked. It should come out clean. Allow it to cool down for 30 minutes. Insert a knife around the edges to loosen up Khaman. Flip it over onto a plate.

Perfectly steamed Khaman is ready for tempering.Using a sharp knife cut khaman into pieces. Don't press the knife down rather cut it the way we cut a cake.

Holding a knife insert the pointy side of the knife first in the Khaman, lift it a little and again cut gently, keep repeating till all the pieces are cut. This way you will get perfect fluffy pieces.

In a pan heat oil, and add mustard seeds ans curry leafs mix it well and Pour this hot mixture over steamed khaman.

Enjoy ans serve with green chutney and tomato sauce.