In a mixing bowl take rava, curd, salt, sugar and oil. Mix all well and keep aside for 10 to 15 mins.
Meanwhile make puree of carrot and spinach.
Heat up the water in a steamer and keep a stand in it. Grease the mould and keep ready.
Now again mix rava mixture well and divide in 3 equal portions. Add palak puree in one portion and carrot puree in other portion. Mix well, add water if required to make thick flowing consistency batter. Make sure no lumps are there. Add water in third white portion to make thick flowing consistency lump free batter.
Now add 1/8 tsp eno in prepared green portion, add little water on eno and gently mix in one direction. Immediately pour batter in greased mould and keep mould in steamer, cover with lid and cook for 5 mins.
Meanwhile add eno in prepared white portion, add little water on eno and gently mix in one direction. Immediately pour batter in the mould on green batter and spread evenly. Cover the lid and again cook for 5 mins.
Now add eno in prepared orange mixture, add little water on it and gently mix in one direction. Immediately pour batter on white batter, cover with lid and cook for further 10 mins.
Allow it to cool completely. Remove from the mould and cut in desired shape.
For Tempering, heat oil in tadka pan. Add mustard seeds, jeera and hing. Allow it to crackle and pour tempering on each dhokla.
Serve hot with any dip of your choice.
