In a big bowl add besan, sooji, hing, salt and sugar.

De-seed green chilies. Using a motor pestle pound chilies and ginger to a fine paste.

Add oil, freshly grounded green chili and ginger paste and salt. Add water and mix until well blended. Beat the dhokla batter couple of times to incorporate air into it. This results in a fluffy and light dhokla. This has to be done before adding eno.

Time to instantly ferment the batter by adding eno. Add eno and whisk until it is well blended. The batter will become airy and frothy.

Grease a pan in which khaman will be steamed. Pan should almost be double in size as the batter will rise up while steaming. In a large vessel fill water and lay a channi/strainer at the base. Pour batter in that greased pan and place it inside the vessel containing hot boiling water and over the strainer.

Cover it with a lid and steam khaman for about 15- 20 minutes.

Insert a toothpick to check if khaman is properly cooked. It should come out clean. Allow it to cool down for 30 minutes. Insert a knife around the edges to loosen up Khaman. Flip it over onto a plate.

Perfectly steamed Khaman is ready for tempering. Using a sharp knife cut khaman into pieces. Don't press the knife down rather cut it the way we cut a cake. Holding a knife insert the pointy side of the knife first in the Khaman, lift it a little and again cut gently, keep repeating till all the pieces are cut. 

FOR TEMPERING
In a pan heat oil, add green chilies and let it crackle on a low flame. Add curry leaves and when they are crisp, add sugar and water. Mix it well.

Pour this hot mixture over steamed khaman.

Enjoy this delicious and nutritious Gujarati snack with chutney of your choice.