1. Wash and drain spinach, keep aside.
2. Sprinkle some salt over chopped onion, keep aside.
3. Mix semolina, water, curds in a bowl.
4. Heat 1/2 tsp. oil in a small pan or crucible.
5. Add mustard seeds, asafetida, allow to splutter.
6. Add to batter, need not mix.
7. Press out all excess water from marinated onions.
8. Add to batter, with spinach.
9. Add chillies, ginger, salt, need not mix.
10. Dissolve soda in remaining oil, by rubbing it in.
11. Pour into batter.
12. Mix well with hand, do not make batter thin.
13. Lightly grease paddu pan, place on full flame to heat.
14. When well warmed, put blobs of batter in each paddu mould.
15. Pour till batter reaches rim.
16. Cover with domed lid and allow to cook on low flame.
17. When golden at underside, carefully flip, to cook top part.
18. Use a small fruitfork or wooden paddu flipper or toothpick.
19. When golden all over, remove and drizzle a few drops ghee.
20. Serve hot with green allpurpose chutney, or coconut chutney.

Making time: 20 minutes
Makes: 18-20 paddus
Shelflife: Best fresh