For preparing the dhoklas :
oil accordingly
water accordingly
Big pinch citric acid
1/4 tsp soda-bi-carb

To temper :
3tbsp oil
2tsp rai
2 tsp til
coriander leaves to garnish (dhaniya)

Method:
Soak both the dals separately for five hours.
Remove skin of moong dal as much as possible. Then grind to a paste.
Mix both the pastes with other ingredients.
Beat mixture with hands to make it light and fluffy. Then cover with a tight lid and keep aside in a warm place for
about five hours to ferment.

Now add oil, water and citric acid in a small vessel.Heat it. When it starts boiling, remove from fire and add soda bicarb. due to soda bi carb dhoklas become soft .
Stir with a spoon and pour it in the fermented batter. Mix well.

Take a big vessel, to hold an eight inches diameter deep plate. Put about four cups of water in it and a metal ring in the centre to put the plate on. Cover with a tight lid and boil water. Meanwhile grease the plate with oil and pour the batter. Put it inside on the ring. Cover and steam for 15 minutes. The batter will rise and make spongy dhoklas. Take out carefully from inside and allow to cool for 10 minutes.
Cut square pieces and take out in a serving plate.

Prepare tempering by heating oil and rai
When the seeds stop spluttering, add til and cover with a lid. Switch off gas and hold till spluttering stops. Pour over dhoklas evenly.
Sprinkle coriander leaves. One can serve khaman dhoklas hot or cold
with green coriander chutney.