Grease the thali or baking pan (8 - 9 inch diameter) with oil and set aside.

Add 2-3 cups of water (quantity of water depends on steamer’s size) to the steamer and bring the water to boil.

Sieve chickpea flour, and to this, add Sooji (Semolina), sugar, and salt. Whisk well and set aside.

In a blender jar, take spinach leaves and ½ cup of water. Blend it into a fine puree. The puree should be 1 & ¼ cups; if it is less, add more water to make it 1 & ¼ cups.

Add spinach puree, green chili paste, and lime juice to the flour mixture. Mix well into a smooth batter.

Add fruit salt (ENO) to the batter and add few water drops on top of fruit salt. Mix it immediately and gently. Fruit salt should be mixed into the batter evenly. The batter will be almost double; pour it immediately into a greased thali or pan.

Place the thali or pan in the steamer and cover. Steam the Palak Dhokla on medium to high heat for 10-12 minutes. Check the doneness of Dhokla by inserting a tester or tip of a knife in the center of Dhokla.

Turn off the heat. After a minute, remove thali or pan from the steamer and set aside.

Heat oil in a small pan, add mustard seeds.

After mustard seeds start crackling, add slitted green chili. Then add 2tbsp of water carefully and let it come to a boil. Turn off the heat.

Spread this tempering mixture on Palak Dhokla evenly. Garnish it with chopped coriander leaves and fresh coconut.

Slice Palak Dhokla into a desired shape and size. Serve it with ketchup or with your choice of chutney.