Wash and soak the urad dal for 2 hours in enough water. Soak the green chili and ginger along with this.

This will ensure smooth grinding

After 2 hours drain the water completely and grind the urad into a coarse thick paste.

You can sprinkle little water if you need it, but do not add more water.

Thick coarse batter will only give crisp vadais.

Transfer to a bowl.

Add finely chopped spinach and onions to this. Always add these just before making the vadais.

Else it will ooze out more water.

Pound the pepper and fennel seeds in a mortar and pestle into a coarse powder

Add this to the batter. Mix well along with salt.

Heat the oil for deep frying.

Grease a zip lock cover or banana leaf with oil.

Dip your hands in water and take one big lemon sized ball of the vadai batter.

Place it on the cover or leaf.

Spread into a thin vadai.

Make a hole in the center.

Flip it gently and transfer to the oil.

Keep the flame in medium-low and cook on both sides till crispy.

Repeat the same for the rest of the batter.

If you are using big kadai, you can make 2-3 vadais at a time.