Assemble all the ingredients. Please read all the tips above before proceeding.
In a big bowl add besan, sooji, hing, salt and sugar. You can store this mix in an airtight container and when ready mix in the ingredients mentioned under - "wet ingredients".
Using a motor pestle pound chilies and ginger to a paste or blend it to a fine paste.
Add oil, citric acid, freshly grounded green chili and ginger paste and salt. Add water and mix until well blended. Whisk the dhokla batter a couple of times to incorporate air into it. This makes the khaman fluffy and light. This has to be done before adding ENO.
Add eno and whisk the batter until it is well blended. Batter will become airy and frothy. Batter should be of a thick dropping consistency similar to pancake batter.
Grease a pan in which khaman will be steamed. Pan should almost be double in size as the batter will rise up while steaming. In a large vessel fill water and lay a strainer at the base. Pour batter in that greased pan and place it inside the vessel containing hot boiling water and over the strainer.
Cover it with a lid and steam khaman for about 15- 20 minutes.
Insert a toothpick to check if khaman is properly cooked. It should come out clean. Allow it to cool down for 30 minutes. Insert a knife around the edges to loosen up Khaman. Flip it over onto a plate.
Using a sharp knife cut khaman into pieces.
