Boil 2-3 cup of water in a steamer.

Grease steamer pan with little oil and keep aside.

In a bowl add all the dry ingredients except eno and mix well.

Start adding water slowly and make lump free batter.

The batter should be thick yet flowing.

Add eno to batter and stir briskly and quickly.

The fruit salt should be mixed evenly with the batter or else you get uneven texture in dhokla.

The batter would froth and become bubbly,so you have to be quick.

Pour batter in a greased pan.

Place the pan in the steamer,the water should already be boiling or hot when you place the pan with dhokla batter.

Wrap the lid with kitchen towel.It is necessary to absorb the steam that risen up, else the condensed water will fall back on dhokla and make them soggy.

Steam for 12-15 minutes on medium heat.

To check the doneness insert a tooth pick if it comes out clean the dhokla is done.

When the dhokla becomes warm with a knife gently slide along the edges.

Keep a plate or try on top of pan and invert the pan.

Slice the dhokla and keep aside.

For Tadka:-

In a pan heat oil.

Add mustard seeds and allow them to crackle.

When seeds are crackling add curry leaves and green chillies.

Stir and add seasme seeds.

Fry for few minutes and add water.

Add sugar and lemon juice stir well and allow the mixture come to boil.

Then pour the tadka mixture evenly on khaman dhokla.

Garnish with chopped coriander leaves.

Serve khaman dhokla with green and red chutney.