To make the spinach puree, first blanch the spinach by letting it stand in boiling water for 20-30 seconds and immediately shifting it to a bowl of ice cold water. This will help spinach retain it’s colour to bright green.

Puree the blanched spinach along with ginger and green chillies. Set aside.

In a large bowl, mix together the gram flour (besan), salt, sugar till everything is evenly mixed.

Add the spinach puree, curd, oil and lemon juice to the besan mixture along with a little water at a time and blend. We want thick yet pourable batter,

Set it aside for resting for about 30 minutes, it helps the flavours blend well.

While the batter is resting, get your steaming device ready. Fill some water in the cooker or steamer and bring it to boil. You can simply cook this in microwave as well but I find it tends to dry a bit in the microwave. If you don’t have a steamer, use your idly stand. Who said dhokla always needs to be square anyway?

When the steamer is ready sprinkle the eno over the dhokla batter and gently mix to that eno is spread through. Don’t overmix.

Immediately pour the batter in the greased moulds and steam on high flame for about 15-17 minutes till the tooth pick comes out clean.

Heat oil in a small pan, add mustard seeds, let it splutter, add the asafoetida, sesame seeds, curry leave and green chilly, and allow it to crackle.

Add the sugar, water and lemon juice. Bring to boil.Pour this liquid evenly over the dhokla.

Cut in desired shape and serve garnished with coriander leaves.