Palak Sooji Dhokla (Spinach Rava Dhokla) – Winter Special

Mix all ingredients except Eno and keep aside for 10 minutes.
Keep 2 cups of water in a deep kadai and put a stand in it. Cover it and let it boil for 5 minutes.
Pour prepared batter into the greased pan and place it on the stand inside the kadai.
Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes.

To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes).

Switch off the flame and allow dhokla to cool completely.
Insert a knife around the edges to loosen up dhokla. Flip it over onto a plate and cut into squares.
For Tempering:
Heat oil in a small pan. First, add the mustard seeds. Let them papaya first.
Add curry leaves and white sesame, and allow to crackle. Then add chopped green chilli. Now add water, let it boil for 1 minute. Switch off the flame.
Spread tempering over dhokla and Enjoy.