In a food processor, chop spinach with ginger paste and garlic paste.
Add yogurt and blend well.
In a bowl, add the contents from the food processor to the dhokla flour.
Add salt, red chile, turmeric, cilantro and coconut.
Mix until thoroughly combined.
Add 2-3 tablespoons of water as needed to form a thick batter.
Cover and leave to rest for 30 minutes.
Add baking soda and mix to combine.
Bring a large pot of water to a boil with your steamer set up inside.
Grease a small steamer safe tray.
Place spinach dhokla batter on tray and spread in an even layer.
Place inside steamer and steam fro 7-8 minutes, until set.
Transfer to a plate.
In a small skillet, heat ghee.
Add mustard seed. Once they stop sputtering, add curry leaves.
Add sesame seeds and toast for 30 seconds.
Pour this on top of dhokla.
Slice and serve with your favorite chutney.