Add rava to a mixing bowl.
Next add in chopped spinach, ginger and green chili paste, salt and turmeric.
Add 1 and half Cups of warm water little by little, and start whisking the batter until smooth and lump free. Let the batter rest for 20 minutes.
After 20 minutes, the rava would have swelled soaking up all the water. Spinach releases water, and if you see a layer of water on the top that is fine. Just whisk it to see if the batter needs more water or not.
Now add remaining third cup water little by little (if needed). And make a thick smooth batter. Spinach also releases water, so if your batter feels smooth after 20 minutes, skip adding water.
Add about 3 Cups of water to dhokla steamer or a deep wide mouthed pot.
Cover and let it simmer.
Now add eno to the batter and whisk well. The batter will become fluffy.
Pour the batter in the prepared dhokla plate or cake pan
Place the Spinach dhokla plate in the dhokla steamer. Or add a trivet and place the cake pan in the pot.
Cover and Steam for 15 mins.
After 15 minutes, do a knife test. The tip of the knife should come out clean. This means your dhokla is ready.
Cut the dhoklas into squares or diamond shape