https://www.ruchiskitchen.com/instant-khaman-dhokla/
1. In a large bowl, add chickpea flour, sooji, hing, salt, and sugar. You can store this mix in an airtight container and when ready mix in the ingredients mentioned under - "wet ingredients.". 2. Add oil, citric acid, green chili + ginger paste, and salt. 3. Add water and mix until well blended. Khaman Dhokla Recipe. 4.

https://thebellyrulesthemind.net/homemade-instant-khaman-dhokla/
Instant Pot Khaman Dhokla Recipe. Use a springfoam pan, a steel plate like mine or eggbites mold. Add 2 cups of water to the inner pot of the Instant Pot. Place the trivet and turn on the Instant pot on Saute mode. Once the steam starts coming place the container on the trivet.

https://www.youtube.com/watch?v=Vu3HHOfK53A
INSTANT KHAMAN - Besan ke jitne gun gine jaayein, kam hain. The cuisines of Rajasthan and Gujarat have so beautifully used this ingredient and created numero

https://hebbarskitchen.com/instant-khaman-dhokla-recipe/
add ½ tsp ginger paste, 2 chilli, ¼ tsp turmeric, 1 tsp sugar, pinch hing, ½ tsp salt, 1 tbsp lemon juice and 1 tbsp oil. prepare a smooth batter adding 1 cup of water or as required. whisk for 5 minutes or until the batter turns smooth silky consistency. rest for 20 minutes, allowing besan to absorb water.

https://pipingpotcurry.com/khaman-dhokla/
While the khaman is steaming in the instant pot, heat oil in a pan on the stovetop on high heat. Then, add the mustard seeds and let them sizzle. Now add the curry leaves and slit green chili. Let them sauté for about 30 seconds. Add the sesame seeds and turn off the heat. Now, add water, sugar, and salt and stir well.

https://www.vegrecipesofindia.com/khaman-dhokla-microwave-recipe/
Steam for 15 to 20 minutes in an electric cooker. If using a pan or pressure cooker, steam for 12 to 15 minutes on a medium to high heat. To check the doneness, insert a toothpick and if it comes out clean, the khaman is done. If the toothpick has the batter on it, then you need to steam for some more time.

https://www.mygingergarlickitchen.com/gujrati-khaman-dhokla-in-2-styles/
Heat the oil in a small non-stick pan and add the mustard seeds, and asafetida. When the seeds crackle, add the sesame seeds, green chilies, curry leaves and sauté on a medium flame for 30 seconds. Add 1 cup water, sugar, salt, lemon juice and mix well. Let it come to a boil, and remove from heat.

https://www.subbuskitchen.com/instant-khaman-dhokla/
First Heat the pressure cooker with water (like the water we add in the bottom of the cooker for cooking rice or idli) till the water starts to boil. When the cooker is hot, place the dhokla vessel inside the cooker and steam cook for 10 -12 or till the skewer comes out clean.

https://cookwithrenu.com/instant-khaman-dhokla/
Mix all the ingredients mentioned in the Khaman Dhokla Batter batter except the red chilli powder and eno (fruit salt). Mix it well and ensure the batter is lump free. In a steamer or wide pan put some water to boil. (About 2 cups of water) Grease two 8 inch steel plates which has a rim.

https://thetastesofindia.com/instant-khaman-dhokla/
Instructions. In a large bowl add besan, sooji, hing, salt, and sugar. Add oil, lemon juice, crushed ginger-green chilli and salt to it. Add water and beat the dhokla batter a couple of times to incorporate air into it. This will result in a fluffy and light dhokla. Now take a cooker and put 2 glass of water in it.

https://www.archanaskitchen.com/khaman-dhokla-recipe
To begin preparing the Khaman Dhokla, prepare all the ingredients and keep them ready. Grease a 7 inch cake tin or a dhokla pan and keep aside. Prepare a steamer with water and keep it ready. First, make the green chilli ginger mixture. Into a small jar of mixer grinder, add the green chillies, ginger and water and blend to make a puree.

https://www.indianveggiedelight.com/khaman-dhokla/
Place a sieve over a large mixing bowl. Add a cup of besan and sieve it. This step helps to remove any lumps and also aerate the besan, resulting in a lighter and fluffier khaman. Then add semolina, turmeric powder, sugar, salt, water, ginger paste, green chili, oil, and lemon juice to the same bowl.

https://www.tarladalal.com/khaman-dhokla-quick-microwave-khaman-dhokla-2753r
Add the fruit salt and 1 tbsp of water over it. When the bubbles form, mix gently. Pour half the batter into a greased 150 mm. (6") diameter microwave safe dish and microwave on high for 2 minutes. Repeat step 3 to make the one more batch of khaman dhoklas.

https://www.pavaniskitchen.com/instant-khaman-dhokla-recipe/
Heat a small pan with oil, once the oil is hot enough add mustard seeds. When they begin to crackle add curry leaves, slit green chillies and saute for a minute. Add ½ cup of water followed by sugar and stir well. Add coriander leaves and bring the water to boil for 1-2 minutes and turn off the heat.

https://www.funfoodfrolic.com/khaman-dhokla/
Combine 1 cup water with grated ginger and chopped green chili. Set aside till required. Sift the gram flour in a bowl. Add salt, turmeric powder, sugar, baking powder and mix nicely. In small quantity add the ginger water, oil, lemon juice to the sifted flour and stir to combine.

https://www.viniscookbook.com/khaman-dhokla/
Instructions for :Khaman Dhokla. 1. Mix gram flour and semolina and add water. Sift 1.5 cup gram flour (besan), add 2 tbsp semolina. Add lukewarm water gradually appprox 1/2 to 3/4 cup to make a smooth batter. 2. Add lemon juice and sugar. Add 2 tbsp lemon juice and 1.5 tbsp sugar and let batter rest for 15 minutes. 3.

https://www.mygingergarlickitchen.com/khaman-dhokla-recipe-how-to-make-instant-soft-and-spongy-dhokla-video-recipe/
Instant Khaman Dhokla is a healthy, nutritious, vegan, gluten-free and mouth-watering snack hailing from the Indian State of Gujarat. This Instant Dhokla recipe can also be served as an appetizer when you have guests coming over for dinner. So all in all, this savory, sweet, tangy and softly spiced steamed cake makes a wonderful breakfast.

https://blessmyfoodbypayal.com/khaman-dhokla/
1. Pour water in the steamer and switch the steamer on. 2. Grease a bowl in which you are going to prepare the dhokla. 3. Take a bowl and add all the ingredients shown under the category of making batter in the ingredients herein supra except Eno and water. 4. Then add water and mix well leaving no lumps left. 5.

https://simpleindianmeals.com/instant-nylon-khaman-dhokla/
Preparing the khaman batter. Grease a 7-inch springform pan or a steel bowl either using oil or cooking spray. Add gram flour, semolina, sugar, turmeric powder, citric acid crystals, green chili, ginger, oil, salt, and water in a mixing bowl. Use a whisk to combine them into a lump-free batter.

https://shwetainthekitchen.com/instant-khaman-dhokla-gram-flour-cake-microwave-version/
Make Khaman Dhokla Batter. 1 - To a mixing bowl, add water, sugar, salt, citric acid, ginger, green chili, and oil. Mix well until sugar dissolves. Keep aside. 2 - In a large mixing bowl, sift besan (gram flour), and turmeric using a sieve. Remove the sieve and add the semolina (sooji) and whisk until well combined.

https://myheartbeets.com/instant-pot-khaman-dhokla/
To make the khaman: Mix all of the ingredients listed under batter except for the eno fruit salt. Prepare the instant pot by adding 2 cups of water to the inner steel pot. Place a tall trivet in the pot. Add the eno fruit salt to the batter and mix well, the batter should look a bit bubbly and frothy. Immediately pour the batter into a greased

https://www.indianhealthyrecipes.com/khaman-dhokla/
Preparation. 1. To a mixing bowl or a jug, pour ½ cup water. Add ½ tablespoon ginger paste, green chilli paste (from 1 No), ⅓ teaspoon salt, 1 teaspoon sugar, 1 tablespoon oil and 1 tablespoon lemon juice or ⅓ teaspoon citric acid. In restaurants, citric acid is used in place of lemon juice.

https://bhavnaskitchen.com/instant-nylon-khaman/
Instructions. Mix together all the ingredients for the batter except the fruit salt using enough water to make a easy pour consistancy (Not too thick or thin) batter. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well. When the mixture rises, pour it into a greased thali and steam for about 15 minutes.