In a large bowl, add gram flour or chickpea flour, turmeric, hing, ginger garlic paste, green chilli paste, lime juice, salt and a little sugar.
Now, pour 1 tablespoon of oil and some water into the bowl. Mix well and add some semolina (sooji).
Stir with a whisk to make a smooth, thick batter without leaving any lumps.
Add some ENO or baking powder into the batter and whisk again for a while.
Grease the steamer with some oil and heat it.
Pour the batter into the steamer or pressure cooker. Let it cook for 15-20 minutes.
Meanwhile, add some oil, mustard seeds, cumin seeds, curry leaves and green chillies in a pan. Saute for a while, and your tempering is ready.
Take out the soft and fluffy dhokla from the steamer and cut it into pieces. Pour tempering on the top.
Serve the tempting Khaman Dhokla with fresh coriander leaves and grated coconut.