Remove the stalk of spinach leaves. Cut and blanch it. When cool, grind it to a paste with chilly, ginger and cumin. Do not add water.
Remove the paste in a bowl.
Add salt to it. Mix. Put rice flour and gram flour to it and knead to a dough. Use only as much gram flour as required. Heat oil in a pan, add two teaspoon of hot oil to the dough.
Take a sev maker, smear some oil to it. Take some dough and make it to a cylindrical shape. Put it inside, close and once the oil is hot, press it directly in the oil. Ensure the oil is on low flame while pressing the sev.
Fry on medium high, use a long handled perforated ladle to toss and remove it.
Remove on a tissue paper. Repeat with the rest of the dough. Once cool, put in a container and keep it. Stays good for more than a week.
