In a mixing bowl, add 2 cups of besan and sieve it.

Now in another bowl, add 1 cup and 260 ml of water, 1 tsp salt, ¼ tsp hing, ¼ tsp turmeric powder, 1 tsp green chilli paste, 1 tsp lemon juice, and 6 tbsp sugar. Mix well with a hand blender. The water mixture is ready.

Then gradually add the water mixture into the besan and mix well with a blender. The batter is ready.

Cover the batter and let it rest for 15 minutes.

Now, add 1 packet of Eno and 1 tsp lemon juice to the batter and mix well.

Pour the batter into a greased bowl.

In a steamer, add 3–4 cups of water and place a stand in the center. Preheat the steamer for 5 minutes.

Place the dhokla tin on the stand in the steamer. Cover and steam the dhokla on medium-high flame for 20 minutes.

Once the dhokla is properly steamed, allow it to cool down slightly.

Cut the dhokla into square pieces.

In a tadka pan, add oil, mustard seeds, slit green chilies, and curry leaves. Sauté them.

Add ½ cup of water and sugar to the tadka. Stir continuously until the sugar is completely dissolved.

Pour the tadka mixture over the dhokla pieces. Also add coriander leaves, freshly grated coconut, and pomegranate seeds.

Serve nylon khaman with besan kadhi.

In a mixing bowl, add besan, turmeric powder, salt, lemon juice, sugar, green chili paste, and ginger paste.

Add water and mix well to form a smooth mixture.

In a pan, heat oil and add mustard seeds, hing, and curry leaves. Sauté them.

Add the prepared mixture to the pan and mix well.

Keep the flame on low and cook the kadhi mixture for 5–7 minutes.

Switch off the gas and serve the besan kadhi with khaman dhokla.