Pour the batter into a bowl add salt, and divide into three equal parts. For the orange batter, mix one portion of the batter, gun powder, and chilli powder. Leave aside one part for the white batter.
Step 2
For the green batter, mix the third portion of the batter with the spinach puree, ginger paste, green chilli paste, and a pinch of salt. Mix well.
Step 3
Keep a good amount of water in a big vessel on high heat. Grease any flat steel plate with ghee. Transfer the green batter onto the greased plate and steam it. Now, spoon over the white batter and steam. When done, layer with the red-orange batter and steam.
Step 4
Once it is steamed and cooked, cut into desired shapes and plate it.
Step 5
For tempering, heat oil in a saucepan and add the mustard seeds and curry leaves. Pour it over the dhokla. Garnish with grated coconut and chopped coriander.