Take a bowl add 2 tablespoon oil,2 tablespoon water,nimboo ke phool, 2 tablespoon sugar, 1 pinch asafoetida, 1/4 teaspoon turmeric powder. Mix it all well and whisk it. Let it be for 5 to 7 minutes.

Now add besan and salt in the same bowl. Slowly and gradually start adding water simultaneously start mixing it with a whisk till smooth and fine consistency. You will need around 1/2 to 3/4 cup of water. Let it rest for 8 to 10 minutes.

By the time grease the container or plate which you will use for khaman and keep aside ready.

Now add required amount of. water in the steamer or can use kadhai.If using steamer than it's easy. If using kadhai than place stand in the center of kadhai and on the stand we will adjust our khaman container. Let the water boil on medium heat.

Mix again the mixture, before placing it in a steamer or kadhai we will add baking soda and mix well.The khaman batter will become fluffy.Place the container in steamer or kadhai on stand.What ever you will use.

Cook it on medium heat for 13 to 15 minutes.It using kadhai cover it with a lid.

Once done check with knife. If comes out clean. It's ready.Switch off the heat. And let it be covered for 5 to 10 minutes.

By the time make tempering ready. Take a pan,add 2 tablespoon oil, heat well, add mustard seeds, add medium sized chopped green chilies, curry leaves. Saute for few seconds and stir. Then add 1/2 cup of water and 1 tablespoon sugar. Let it be on low to medium heat for 5 to 6 minutes.

It's ready to be served. Can be served with dhania chutney.