In a bowl, mix together besan, rawa, salt, lemon juice, curd and ¾ cup water. Add the crushed green chilli and the ginger paste.
Whisk to a smooth batter, just like idli batter. Add more water if needed. Let it rest for about 20 minutes.
Meanwhile, ready a steamer by adding 3 to 4 cups of water to it. Heat it on a full flame and bring it to a roaring boil.
Grease a cake tin of 7 inches by applying little oil on the base and sides.
Add the Eno fruit salt to the batter and give a few quick whisks. The batter will start bubbling up.
Pour it into the ready cake tin. It should be about a ½ inch high only.
Place the tin in the steamer. Cover with a lid and lower the flame to medium.
Steam for 10 to 12 minutes. Open the lid and check if done by inserting a toothpick in the center.
If it comes out clean, it's done and so shut off the flame. Remove the tin gently and let it cool down a bit.
To prepare the tempering, heat 2 tablespoons of oil in a pan. Keep the flame low.
Add the mustard seeds, cumin seeds, and the sesame seeds. When they splutter, add the green chillies, red chilli powder, and the curry leaves.
When the curry leaves look done, add about a ⅓ cup of water and sugar. Let it come to boil.
Shut off the flame and pour it over the ready dhokla. Garnish with the chopped green coriander leaves.
Cut into cubes and serve with spicy coriander leaves chutney.
Khaman Dhokla https://tastyhealthyfoodrecipes.com/how-to-make-dhokla/