Puree the mango from fresh alphonso mangoes and keep aside. You can use any variety of mango.

Grind the ginger and chili in a mixie.

In a wide bowl add the besan, rava, lemon juice, sugar, turmeric powder and ginger chili paste.

Add the mango puree to this and mix well.

This will be enough to make a thick lump-free batter, if needed add 1-2 tblsp of water.

The batter will become airy and moist after adding the eno salt, so do not worry if it is thick.

Keep the steamer ready.

Grease a dhokla plate, i used a deep plate.

Add eno salt to the batter just before steaming the dhoklas.

Mix well.

Pour this into the greased plate.

The batter should be in the consistency of idli batter.

Steam this for 10 minutes.

Insert a toothpick in the middle and if it comes out clean it is done.

Switch off the flame.

Once it is cool, take it out from the pan using a spoon, like we do for idlis.

In a small pan add 2 tsp of oil and add mustard seeds, asafoetida, sesame seeds, and curry leaves.

Pour this on the dhokla.

Sprinkle some grated coconut on this.

Cut it into desired pieces and serve with green chutney or sweet chutney.

These mango khaman dhoklas tasted so awesome and I gobbled most of them after clicking the pictures.