Then drain the water from soaked chana dal and add it into a mixer jar. Then add green chilli, citric acid (limbu na phool) and water to the mixer jar. Grind the mixture into a thick and coarse paste. If the dal is not grind properly, add a little water and grind it.

Then add turmeric powder, salt, sugar powder in a batter and mix it very well.

Now add Eno fruit salt into the batter and mix it in one direction. Then pour the batter in greased plate.
Then steam in an idli-dhokla steamer or kadai on high flame for 12-15 minutes.

Once done, take out the plate from the steamer and allow it to cool for 5-10 minutes. Then cut it squre pieces.

Then crumble the khaman dhokla evenly with a grater.

Now to prepare this Khamani, heat oil in a large kadhai, add asafoetida, mustard seeds, add sweet curry leaves and green chillies and cook until it sizzles.

Now add water to this tadka and mix it with the tadka. When the water starts bubbling, add the Khamani and mix it well. Now add the finely chopped green coriander leaves and mix it well.

Now our very yummy and delicious Amiri Sev Khamani is ready to serve. Take it out on a serving plate and garnish it with gram flour sev, pomegranate seeds and chopped onion.