Oats dhokla: Combine powdered quick cooking rolled oats, semolina, curd, green chilli paste, salt and ½ cup of water in a bowl, mix well and keep aside for 15 min.
Add chopped spinach and 2 tbsp of water and mix well to make a batter of dropping consistency.
Just before steaming, add the fruit salt and ¼ cup of water over it.
When the bubbles form, mix gently.
Pour the batter into a 200mm. (8”) diameter thali and shake the thali clockwise to spread the batter in an even layer.
Steam in a steamer for 10 to 12 min or till the dhoklas are cooked.
Keep aside to cool for 3 to 4 min and cut into diamond-shaped equal sized pieces.