Place spinach, semolina, yogurt, green chili, and ginger in blender

Blend on high speed until completely smooth

Mixture should be vibrant green with no visible chunks

Batter should be thick and pourable like pancake batter

Transfer blended batter to large mixing bowl

Cover loosely with plastic wrap or kitchen towel

Let rest at room temperature for 30 minutes

This allows semolina to absorb moisture and swell

Do not skip this step

After 30-minute rest, add salt and red chili powder to batter

Mix well until evenly distributed

Taste and adjust seasoning

Fill steamer bottom pot with water and bring to boil

Grease steaming plate or tin lightly with oil

Add full sachet of Eno fruit salt to batter

Mix quickly and thoroughly

Batter will immediately foam and bubble

Pour foaming batter into greased steaming plate immediately

Spread evenly to uniform thickness

Place in steamer without delay (within 30 seconds)

Steam on low to medium flame for 25 minutes

Do not open steamer during first 20 minutes

After 25 minutes, test with toothpick in center

Should come out clean with no wet batter

Surface should be set and slightly springy

Remove from steamer

Cool in plate for 10 minutes

Cut into squares or diamond shapes while in tin

Cooling prevents crumbling when cutting

Heat 2 tablespoons oil in small pan over medium-high heat

Add mustard seeds, let splutter and pop completely

Add cumin seeds, sizzle 15 seconds

Add sesame seeds, toast 15-20 seconds until lightly golden

Add curry leaves (will crackle dramatically)

Add slit green chilies, fry 30 seconds

Pour hot tadka immediately over cut dhokla pieces

Arrange dhokla pieces on serving plate

Serve immediately with green mint chutney or coconut chutney

Can be served warm or at room temperature