Wash and chop the spinach leaves.

Alternatively, you can use whole spinach leaves and apply the mixture on them, similar to making Aluchi Vadi.

In a bowl, combine the chopped spinach, coriander, crushed garlic, ginger, green chilli, and cumin seeds.

Add white sesame seeds, carom seeds, coriander powder, asafoetida, turmeric powder, and salt.

Add gram flour and rice flour.

Mix well without adding water initially. If needed, add a little water to form a thick batter.

Grease a steamer plate with oil.

Shape the batter into logs and place them on the steamer plate.

Steam for 15 minutes on medium heat.

Once steamed, let the logs cool down slightly.

Cut the logs into slices.

Heat oil in a pan and fry the slices until golden brown and crispy.

Alternatively, you can shallow fry or toss them with a little oil, cumin seeds, mustard seeds, and sesame seeds.

You can use red chilli powder instead of green chillies.

You can add Jowar flour instead of rice flour.

You can also use Dhapate Pith (Dhapate Flour) for a different taste.

The vadi can be stored in the refrigerator for 4-5 days and reheated before serving.