Take chickpea flour (besan) in a mixing bowl. Add semolina (sooji) to it. Add sugar to it. Add ginger green chilli paste. Add lemon juice. Add a pinch of turmeric (optional). Add salt.

Mix all the ingredients well and then gradually add water to the mixture, stirring so that no lumps are formed. The batter should smooth and consistency as shown. Mix well and cover and keep aside for 30 minutes or 15 minutes at least.

In the meantime grease the baking tin or a deep plate with oil. Put water in the steamer and heat it. Now after 30 minutes, mix the batter and then add the fruit salt or eno.

Add 2 tsp of water on the eno. Bubbles will start to form. Now whisk the batter gently. The batter will start to rise.

Remove the tin and let it cool for five minutes. The khaman has risen and has left the edges of the tin. (the reddish spot are due to turmeric). Invert the tin on a cooling rack.

Prepare the tempering/tadka. Heat oil in a pan. Add mustard seeds, when it crackles add sesame seeds. Add green chilli, curry leaves, and asafoetida. Add water to the tempering and let it boil for, a couple of minutes.

Cut the khaman into squares or diamond. Pour the prepared tempering/tadka over the cut khaman. Garnish with chopped coriander and coconut. The khaman is ready to serve.