For tempering, take around 2 ½-3 tbsp oil in a small pan.
Heat it until it smokes a little and then add the mustard seeds into it.
Let them splatter and then put in the curry leaves. Add the finely chopped green chilis as well.
Stir them well.
When they start to give out fragrance, add the white sesame seeds.
Keep the flame on medium and fry the sesame seeds for about a few seconds. We do not want the seeds to become brown.
Now, turn off the flame and add a bit more than 1/3 cup of water.
To this, add around 2 tsp of sugar (or to taste).
Put it on flame again and combine them well. Let the sugar dissolve in completely.
When the sugar dissolves, immediately remove it from the flame and pour it on the Khaman dhokla. Do this evenly.
Next, slice the dhokla into squares or diamonds.
Garnish it with grated coconut (if using) and finely chopped coriander leaves.