Step 1

Grease a 9-inch round or square cake pan.

Step 2

Add Rava (semolina) to a mixing bowl. Next, add chopped spinach, ginger and green chili paste, salt, and turmeric.

Step 3

Add 1 and a half cups of warm water little by little, and start whisking the batter until smooth and lump-free. Let the batter rest for 20 minutes.

Step 4

After 20 minutes, the rava would have swelled soaking up all the water. Whisk - if the batter is too thick/unmixable, add remaining ⅓ cup water and little by little and whisk. If the batter is smooth before this, don’t add the remaining ⅓ cup water. Add about 3 cups of water to a dhokla steamer or a deep wide-mouthed pot.

Step 5

Cover and let it simmer.

Step 6

Now add eno (fruit salt) to the batter and whisk well. The batter will become fluffy.

Step 7

Pour the batter into the prepared dhokla plate or cake pan and place the cake pan in the pot.

Step 8

Cover and steam for 15 mins. Once cooked, check that the batter is cooked by testing with a knife. Insert knife - if the knife comes out clean, then the dhokla is cooked.

Step 9

Cut the dhoklas into squares or diamond shape

Step 10

To make the tempering, add oil to a small saucepan.

Step 11

Once hot, add mustard seeds, once they start to crackle add cumin seeds, white sesame seeds. Once they splutter. Turn off the heat. Add curry leaves.

Step 12

Top dhokla with tempering and serve.