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://www.vegrecipesofindia.com/khaman-dhokla-microwave-recipe/
2. Steam for 15 to 20 minutes in an electric rice cooker. If using a pan or pressure cooker or Instant Pot, steam for 12 to 15 minutes on a medium to medium-high heat. In the below photo the khaman is cooked for 17 minutes using an electric rice cooker.

https://www.cookingcarnival.com/khaman-dhokla/
Step by step process. Make the dhokla batter. Sieve Gram flour (Besan) in a big mixing bowl at least once. This step is really important. Take 1 cup of Besan in a mixing bowl. (Image 1 and 2) Now add sooji (semolina), salt, citric acid (Limbu na Phool), Turmeric powder, sugar, ginger, and chili paste.

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-soft-gujarati-khaman-dhokla-33269r
Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Add ½ cup of water and mix well.

https://www.cookwithmanali.com/khaman-dhokla/
Place the bowl on top of the trivet and then close the lid. Press the steam button and steam for 20 minutes on high pressure with the pressure valve in sealing position. Do a quick pressure release once the timer goes off. Remove the pan carefully and let it sit for 5 to 10 minutes before unmolding the dhokla.

https://www.spiceupthecurry.com/khaman-recipe-gujarati-nylon-khaman/
3) Add water, salt, sugar and lemon juice. 4) Let the water come to a boil and simmer for 1 minute. Meantime, sugar will get dissolved. 5) Let the tempering cool down for 1-2 minutes and then pour over the khaman dhokla evenly using a large ladle or a measuring cup.

https://www.sreejajude.com/khaman-dhokla-recipe/
Instructions for Khaman Dhokla Recipe. 1. Combine altogether of the ingredients, except the Eno fruit salt - gram flour, semolina, curd, turmeric, salt, sugar, lime juice, oil, hing and water. 2. Stir to mix well without any lumps together with your whisk for 1-2 minutes. 3.

https://vegecravings.com/khaman-dhokla-recipe/
Let the batter steam for around 15 minutes on high flame. Then open the lid and insert a toothpick into the dhokla. If it comes out clean, the dhokla is ready. If not, then cook for an additional 2-3 minutes. Let it cool, then tap the sides gently to release the dhokla. Invert the dhokla on a plate and remove the pan.

https://manjulaskitchen.com/khaman-besan-dhokla/
Heat oil in a small pan over medium heat moderately. Add mustard seeds, and sesame seeds stir for 3-4 seconds, add green chili stir and curry leaves, stir for few seconds. Cover the pan and turn off the heat. Careful curry leaves will splatter. First drizzle the hot water over dhokla this will keep the dhokla moist.

https://rakskitchen.net/dhokla-recipe-how-to-make-soft-spongy-dhokla/
Make batter. After that, take besan in a mixing bowl. Then add the crushed ginger chilli, water, curd, lemon juice, turmeric, sugar and salt to it. Mix well furthermore and keep aside. After that, add the fruit salt to the besan mixture only at the time you are going to steam. Make sure to mix well.

https://www.sanjeevkapoor.com/Recipe/Khaman-Dhokla-KhaanaKhazana.html
Heat the steamer. Grease a dhokla mould or shallow cake tin or a thali. In a small bowl take soda bicarbonate, one teaspoon oil and lemon juice. Mix and add to the gram flour mixture and whisk briskly. Pour batter into the greased thali and place it in the steamer. Cover with the lid and steam for ten to twelve minutes.

https://www.cookwithkushi.com/khaman-dhokla-recipe/
Make Khaman Dhokla Batter. Add 1 cup water, sugar, salt, lemon juice, oil, ginger, and green chili in a bowl, and mix until sugar dissolves. Keep this aside. Add besan, sooji, and turmeric powder in another bowl and mix (sieve the flour if needed). Pour the spiced water from above into the flour mixture and mix to form a lump-free batter.

https://soyummyrecipes.com/khaman-dhokla/
Put the batter in a hot tin and steam it for about 25-30 minutes at medium heat. For tarka/ tadka: Heat the oil with sugar, chilli slices, mustard seeds, sesame seeds, and curry leaves. When the spices and herbs give aroma, add in the lemon juice and water. Leave to cook for a minute or two.

https://www.mygingergarlickitchen.com/khaman-dhokla-recipe-how-to-make-instant-soft-and-spongy-dhokla-video-recipe/
Place the container in the pan, pressure cooker, or steamer. Cover and steam for 12-15 minutes or till the dhokla is cooked. Insert a toothpick to check if Dhokla is cooked if it comes out clean then dhokla is ready. If not, steam for a few more minutes.

https://www.seema.com/khaman-dhokla/
How to Make Khaman/Dhokla. To prepare the khaman, you should first grease your steamer pan with about three teaspoons of oil. Add 1 1/2 cups of gram flour or 120 grams of besan to a mixing bowl. You can also make khaman with chickpea flour. Add about two pinches of turmeric powder and a generous helping of asafoetida.

https://recipes.timesofindia.com/recipes/khaman-dhokla/rs53908858.cms
Step 4 Serve the moist Khaman Dhokla with Faafda and Jalebi. Turn off the heat and pour the tempering on the dhokla and sprinkle the coconut powder over the dish. Transfer the dish to a plate and serve it with any spicy chutney that you like such as green coriander chutney. Khaman Dhokla is best enjoyed when paired with Faafda and Jalebi.

https://www.nehascookbook.com/khaman-dhokla-khaman-dhokla-with-premix-recipe-gujarati-khaman-dhokla-recipe/
Making khaman dhokla premix. Take 500 grams store bough besan and sieve it. Then add ½ cup coarse urad dal flour and ½ cup fine rava. mix well. Now take some flour into the mixture jar, add 3 tsp limbu na phool, 6 tsp sugar and 4 tsp salt. grind it and add into premix. Then add 6 packet eno fruit salt and mix well.

https://foodviva.com/snacks-recipes/khaman-dhokla-recipe/
How to Make Dhokla in a Microwave: Keep the batter aside for 10 minutes to settle in step-2 in above recipe (before adding eno fruit salt). After 10 minutes, grease a microwave safe bowl with oil and pour batter in it. Cover it with a lid or a plate and cook on high settings for 2.5 to 3 minutes.

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.nehascookbook.com/khaman-dhokla-recipe-instant-khaman-dhokla-gujarati-khaman-dhokla/
Pour the batter into a greased steel plate. In a cooker, add 3-4 cups of water and place a stand in the center. Preheat the cooker for 5 minutes. Place the dhokla plate on the stand in the cooker. Cover the cooker with a lid, without the whistle, and steam the dhokla on medium-high flame for 15 minutes.

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://beextravegant.com/khaman-dhokla-recipe/
Grease a deep steamer pan or a cake mould with 2 to 3 tsp of oil. In a mixing bowl, sift besan/gram flour/chickpea flour. Add turmeric powder, lemon juice, sugar, and salt. Add 1 cup water or as per requirement to get a thick but flowing batter consistency (water requirement depends on the quality of flour).