Wash all these dals and rice and soak in buttermilk for nearly 4 hours.
After the completion of time, Grind it to a coarse consistency.
Don’t grind it to a very smooth paste.
The batter should not be too thick or too thin.
It should be somewhat like the idly batter. The batter should easily be pourable.
Then keep this batter aside, for 12 hours.
After the completion of time, stir it well and add the salt.
Make a paste of garlic and green chilli together.

Take a pan. Heat oil and add asafoetida.
Now add garlic – green chilli paste and turmeric powder.
Saute for sometime and then add this to the batter.

Mix well and add baking soda. Over it add little hot water and mix thoroughly in one direction.
Pour this batter immediately in a greased thali.
Spread evenly by rotating the thali.
Steam in a steamer for 10-15 minutes or till the dhoklas are well done.
Take a pan. Heat oil and add the mustard seeds, when they crackle, add the sesame seeds, curry leaves and the green chillies.

Mix well and add little sugar if required.
Pour this tempering over the dhoklas.
Let it cool slightly and then cut into pieces of any shape, square or diamond.
Garnish with fresh Coriander leaves.
Khaman/Dhokla is ready to serve.