In a mixer jar, add 1½ cups besan (gram flour), salt, ¼ tsp turmeric powder, a pinch of hing (asafoetida), 2 slit green chilies, 2 tbsp sugar, 1 tbsp lemon juice, and 1 cup water. Blend until smooth.

Transfer the batter to a mixing bowl. Add 2 tbsp rava (semolina) and 2 tbsp oil. Mix well and whisk the batter for 2 minutes until light and smooth.

Cover the batter and let it rest for 10 minutes.

Add 1 packet of lemon-flavored Eno fruit salt to the batter and gently mix until well combined.

Immediately pour the batter into a greased steel plate or steaming tray.

Add 3–4 cups of water to a pressure cooker and place a stand in the center. Preheat the cooker for 5 minutes.

Place the dhokla plate on the stand. Cover the cooker with the lid without the whistle and steam the dhokla over medium-high heat for 15 minutes.

Once the dhokla is fully steamed, let it cool slightly.

Cut the dhokla into square pieces and grate it using a large-hole grater.

To prepare the tempering for Sev Khamani, heat 3 tbsp oil in a kadai. Add 1 tsp mustard seeds, 1 tsp white sesame seeds, 6–7 curry leaves, 2 slit green chilies, and a pinch of hing. Sauté for a few seconds until aromatic.

Add a pinch of turmeric powder and mix well.

In a small bowl, combine ½ cup water, 3 tbsp sugar, and 1 tbsp lemon juice. Stir until the sugar dissolves, then pour the mixture into the kadai and bring it to a boil.

Once the mixture starts boiling, add the grated dhokla and some chopped coriander leaves. Mix gently until the dhokla absorbs the sweet and tangy syrup.

Sev Khamani is ready. Garnish with grated fresh coconut, sev, and pomegranate seeds. Serve immediately.