Khaman Dhokla

Make the batter

Whisk the gram flour, semolina, sugar, lemon juice, ginger, green chilli and salt with the water into a smooth, thin batter.

Prepare the steamer

Grease a shallow pan and bring water to a boil in a steamer.

Add the fruit salt

Just before steaming, sprinkle in the fruit salt and stir gently until the batter turns frothy and light.

Steam the dhokla

Pour the batter into the greased pan and steam over rapidly boiling water until a toothpick inserted comes out clean.

Cool and cut

Let the steamed dhokla cool slightly in the pan, then cut it into small squares or diamonds.

Make the tempering

Heat the oil in a small pan, add the mustard seeds and sesame seeds, and let them sizzle, then add the curry leaves and slit green chillies.

Pour on the syrup

Add the water to the tempering, bring it to a brief boil, then pour this hot syrup evenly over the cut dhokla so it soaks in.

Garnish and serve

Sprinkle the dhokla with coriander leaves and grated coconut, and serve at room temperature.