In a mixture jar, add water, oil, hing, turmeric powder, salt, sugar, and nimbu na phool. Grind it, the white mixture is ready.

Then add 1 cup of besan and grind it again.

The smooth and ribbon-like flowing consistency of dhokla batter are ready.

Take out into mixing bowl and rest for 15 minutes.

Then add baking soda and 1 tbsp water and mix well till the batter become fluffy and light.

Now pour dhokla batter into a grease steel bowl.

Then in a deep bottom vessel (big patili) add 3-4 cups of water and bring to a boil. When water comes to a boil, put this plate with a hole on it and grease it.

Place a steel bowl on it and cover it with the big vessel. Then steam dhokla for 12-15 minutes at a medium-high flame.

The best way to check whether they are cooked or not is to insert a knife in the middle. If it comes clear, dhokla is done.

Switch off the flame and let it rest.

Then demold khaman dhokla from the bowl and cut it into two pieces.

In a mixture jar, add coriander leaves, green chili, ginger, cumin seeds, salt, peanuts, chat masala, sugar, lemon juice, and little water. Grind it.

Green chutney is ready.

For dhokla tempering, in a pan, add oil, mustard seeds, white sesame seeds, water, sugar, and salt. Boil water until sugar is completely dissolved.

Now switch off the gas and add lemon juice to it.

Then pour hot tempering on dhokla pieces.

Now spread green chutney on one side.

Then cover the chutney with another layer of dhokla.

Now on the top, spread some tomato sauce and sprinkle some sev and pomegranate seeds.

Serve sandwich khaman dhokla immediately.