Make a paste of ginger and green chilies and keep aside

In a mixing bowl add the ragi flour, rice flour, pounded cumin seeds, ginger-chili paste, hing and salt

Mix in the curds add some water and blend well with a whisk to get an idli batter consistency

Add 2 teaspoons of oil and the finely chopped spinach leaves, mix well and keep aside

Grease the cut banana leaf squares with some oil

Heat a non-stick Dosa tava, place the greased banana leaf square on it with the greased side up

Spread some batter on the greased banana leaf, cover with another greased banana leaf square now the greased side facing the spread batter

Gently press down with a flat spoon, cook for 3-4 minutes, turn over and cook again for 3-4 minutes on both the sides

Remove, gently open up and remove the banana leaf, take the cooked “Spinach Panki” out and transfer to a serving plate

Repeat till all batter is used up

Serve with chutney of your choice.