Cook Time: 15 minutes
Besan/Gram Flour/ Senagapindi: 2 cups
Rice Flour/Biyyappindi: 1/2 cup
Ajwain/Vaamu : 1 tsp
Baking soda: 1/2 tsp
Red chili powder: 2 tsp
Salt to taste
Water: 400 ml
Spinach: 3 cups
Mix all ingredients except spinach.
Heat oil for deep frying, take spinach and dip it into the batter and drop into oil one leaf at a time. Fry till they are golden brown.
Take them out and put them on paper towel to get the extra oil out.
Serve hot with hara chutney or ketchup.
Note: you can use the same batter to make your favorite vegetable bajji's.