Grease a steamer pan with 2 to 3 teaspoons of oil.

Take besan in a mixing bowl or pan

Add turmeric powder, hing, lemon juice, ginger paste, green chilies paste, sugar, oil and salt.

Add 1 cup water or as required to make thick yet flowing water.

Stir and then add the rava or sooji

Stir to a smooth thick batter without any lumps.

The batter should be thick yet flowing. 

Bring to a boil 2 to 2.5 cups of water in a steamer pan or electric cooker or a stove-top pressure cooker. 

Now add the eno to the batter.

Pour the batter in the greased pan.

Place the pan in a steamer

Steam it for 15 to 20 minutes

To check the doneness, insert a toothpick and if it comes out clean, the khaman is done

Invert the pan. If greased well, the khaman will easily get inverted on the plate. Slice and keep aside.

In a small pan, heat oil. Add mustard seeds and let them to crackle.

When the mustard seeds are crackling, add the cumin seeds curry leaves and chopped green chilies

Then add water. Be careful while adding water as the mixture sizzles.

Add sugar. Stir and allow the tempering mixture to come to a boil. Make sure that the sugar has dissolved in the water.

Then pour this tempering mixture evenly on the steamed and sliced khaman.

Garnish with chopped coriander seeds and grated coconut.