1. Combine the besan, ragi flour, citric acid, stevia, ginger-green chilli paste and salt with 3/4 cup of water in a deep bowl and mix well till no lumps remain.

2. Add the fruit salt and 1 tbsp of water over it. When the bubbles form, mix gently.

3. Pour half the batter into a greased 150 mm. (6”) diameter microwave safe dish and microwave on high for 2 minutes.

4. Repeat step 3 to make the one more batch of khaman dhokas. Keep aside.

5. Heat the oil in a microwave safe bowl and add mustard seeds, sesame seeds, green chillies and asafetida and microwave on high for 1 minute.

6. Pour equal quantities of the tempering over both the batches of steamed dhoklas and garnish it with coriander.

7. Cut into pieces, garnish with coriander and serve immediately with green chutney.