Combine one cup gram flour, salt, half teaspoon turmeric powder, one teaspoon red chilli powder and yogurt in a bowl. Whisk well, add one cup water and whisk again.
Heat two tablespoons oil in a non-stick pan. Add the cumin seeds, fenugreek seeds, dried red chillies and half teaspoon chopped ginger. Sauté for a minute.
Add the gram flour mixture to the pan. Mix and cook for ten to fifteen minutes or till thick.
Heat sufficient oil in a kadai.
Combine the fenugreek leaves, spinach leaves, onion, salt, half teaspoon turmeric powder, one teaspoon red chilli powder, carom seeds, remaining ginger, soda bicarbonate and two tablespoons gram flour in a bowl. Mix well. Divide into small bite-sized portions, shape into balls and deep-fry in hot oil till golden brown. Drain on absorbent paper.
Take the cooked rice in a bowl. Mash lightly. Apply water on your palms and divide the mashed rice into eight compact portions. Place in the Microwave oven on HIGH for two minutes.
Add the fried pakore to the cooked gram flour mixture reserving four pieces for garnishing. Cook the mixture for a minute.
Take individual cup-plate combination sets. Place two rice portions in each cup and pour a portion of the kadhi onto them. Place the reserved pakore on the plate and garnish with a little fried spinach.