Khaman Dhokla

2 Cups Besan

½ cup unroasted rava

3 tsp sugar

1 tbsp Green chilli-ginger paste

¼ tsp turmeric powder

3 sachet of Eno fruit salt.

Salt

1 cup curd

1 tbsp lime juice or citric acid

1 tsb baking soda (optional)

Oil

For garnish

Corriander leaves and grated coconut (optional). 
In a bowl mix together besan, rava, green chilly-ginger paste, curd, salt, sugar,  lime juice and 2 tbsp oil. Add water little by little and make a smooth batter. Beat the batter in one direction for about 5 minutes. This will make the dhokla soft and fluggy. Let it rest for about 15-20 minutes.  
Now, divide the batter into two parts. In one part add 1 tsp eno and mix gently. The batter will rise immediately. Quickly pour into pre-greased plate/vessel meant for making dholka. Steam it for 20 minutes in cooker or steamer. After removing from cooker, pour 1-2 tbsp of water on it (which has some sugar added to it). Repeat for the balance batter.

For Tempering

Heat oil, add mustard. When it crackles, add jeera, a pinch of hing, 1 tsp til, 1 tsp sugar, curry leaves, green chilly-slit lengthwise. Saute for sometime; Remove from flame and add ½ cup water. Pour this tempering evenly on the dhokla. The water will be absorbed by the dhokla making it soft.

Garnish with corriander leaves. Cut them into pieces and serve with green chutney.

Green chutney (Make paste of corriander leaves, pudina, one onion, green chillies, 1 tbsp coconut, ginger-garlic paste, tamarind, salt). Temper with mustard seeds n curry leaves.