In a medium size mixing bowl, combine idli batter, semolina, salt and cumin seeds. Mix well. Set aside for about 20-30 minutes for sooji to absorb liquid. Add onion, green chilies curry leaves, ginger and spinach. Mix well. If the mixture looks too thick, then add some water. It should be thick but still easily pourable.
Heat oil for deep frying in a medium wok or pan on medium flame. Add the batter by the spoonful into the hot oil. Alternately, use 2 spoons for ease. Scoop the batter with one spoon and push it gently into the oil with the other one. Depending on the size of the pan, you can cook may be 4~5 punukulu at a time.
Cook till the fritters are golden brown all over. Using a slotted spoon, remove them onto a paper towel lined plate. Repeat with the remaining batter. Serve hot with your favorite chutney or chutney powder. Enjoy!!