Soak Chana dal and urad dal and then bring to the batter form and then sieve into a mixing bowl.
Add the oil, salt, sugar, nimbu na phool, ginger-garlic paste, turmeric powder, and green chilli paste. Gradually add water to the batter to get a medium consistency.
For 10 minutes, cover and let the batter rest.
Add two cups of water to a pan and set it up like a steamer.
After that, stir the baking soda into the batter thoroughly. The besan batter puffs up quickly.
Now pour the batter into the prepared dish coated with oil and cook the dhokla plate on a medium flame for 15 minutes.
Take out the steam khaman dhokla and let it cool after 15 minutes.
Now uniformly crumble the dhokla using a grater.
Heat oil, add mustard seeds, white sesame seeds, curry leaves, and chopped green chillies to a pan. For one minute, sauté. Hing, turmeric powder, and water are then added. Mix gently, then let the water come to a boil.
Add the crumbled dhokla mixture to the boiling water and stir well.
Add the coriander leaves last, followed by the sev, coconut, and pomegranate seeds for garnish. Serve.