First of all for making chutney take a mixer jar and put in pieces of khaman, coriander leaves, fresh coconut, lemon juice, salt, sugar, ginger chilli paste, garlic cloves and water, grind all the spices well then take out chutney in a bowl and keep aside.
Now take coarsely grinded chana dal flour in a bowl then add in salt, sugar, citric acid or nimbu ke ful, little water and let the mixture aside for 30 minutes, consistency of batter should be like of dhokla.
After 30 minutes add in ginger chilli paste and put the batter in a greased plate in steamer and cook it for 12-15 minutes.
After 12-15 minutes take out the khamani mixture and let it cool for few minutes, when mixture cools down take out 4-5 pieces for chutney and sieve the rest of mixture because we require coarse mixture for khamani.
Now heat oil in a kadai and add in cumin seeds, mustard seeds, sesame seeds and let them crackle, when they start crackling add in 4 tbsp water, salt, citric acid or nimbu ke ful and sugar.
When tadka starts bubbling add in sieved khamani mixture in it, mix it well and cook it for 2 minutes, after 2 minutes take out in a serving plate.
Now first put chutney then nylon sev, tutti frutti, dry raisins, slices coconut and finally garnish with some coriander leaves and enjoy the delicious sev khamani.