In a mixing bowl, sieve besan and rava.

Then add green chilli, ginger and garlic paste, salt, sugar, nimbu na phool, and oil. Add water gradually and make medium consistency of the batter.

Cover and rest the batter for 10 minutes.

In a pan, add 2 cup water and prepare it as a steamer.

Then add eno into the batter and mix well. Quickly besan batter is puffed up.

Now add batter into greased mould and steam dhokla for 15 minutes on medium flame.

After 15 minutes, take out the steam dhokla and allow it to cool.

Now with a grater crumble the dhokla evenly.

In a pan, add oil, mustard seeds, white sesame seeds, curry leaves and chopped green chilli. Sauté for a minute. Then add hing, turmeric powder and water. Mix well and allow water to boil.

When the water is boiling, add the crumble mixture of dhokla and mix well.

Finally, add coriander leaves and garnish with sev, fresh coconut and pomegranate seeds. Serve.