Ingredients:

1 cup spinach / palak leaves

1 green chilli

1 cup gram flour

1/4 cup rice powder

a pinch of turmeric powder

1/4 tsp asafoetida

salt to taste

oil, for frying

Preparation:

1. In a blender, add chopped spinach and green chilli and grind well to a fine paste adding little water and keep it aside.
2. In a mixing bowl, add gram flour and rice powder and mix well.
3. Add turmeric powder, asafoetida and salt into this and mix well.
4. Add spinach puree as required, little by little and knead well to a smooth dough. The dough will be slightly sticky.
5. Heat oil in a pan on medium flame. Grease the idiyappam / string hopper maker, fitted with smallest hole attachment with little oil and fill with the dough.
6. When the oil is hot, press the dough into the oil in a circular motion. Don’t overcrowd the pan.
7. After a minute, flip over and fry the other side. Take care not to burn the sev. 
8. Remove from the oil and drain them on a paper towel. Repeat the same process until all the dough is used.
9. Then crush/ break the sev gently into small pieces with your hand. 
10. Allow it to cool completely and store it in an airtight container…