In a wide bowl add 1 cup besan | gram flour, salt, sugar, 1 tsp green chili paste, and turmeric powder.
Add 1 cup water, 1 tbsp lemon juice, and 1 tsp oil.
Mix well using a whisk to get a smooth batter.
Now add in 1 tsp eno salt. Ensure you are using fresh Eno salt, not a very old one.
If the batter fluffs up after it is mixed then it is perfect.
Mix well nicely. After adding eno salt, do not let the batter sit for a minute.
Transfer to a greased plate.
Steam for 12 mins. I kept in my pressure cooker and steamed it without putting the cooker weight.
Add 1 tbsp oil in a pan.
Add 1 tsp mustard seeds, 1 tsp sesame seeds, 4 chopped green chili, and few curry leaves.
Let it splutter.
Simmer the flame and add ¼ cup water.
Let this boil for 5 minutes
Prick in the centre with a toothpick to check it is cooked or not. If it comes out clean then it is done.
Gently take out from the sides.
Place it upside down.
Cut them into squares.
Pour the tadka mixture on this and spread evenly.
Sprinkle 2 tsp coconut and few coriander leaves