To make a nutritious dosa batter, blanch spinach, let it cool, and then combine it into a smooth puree.
To get a smooth batter base, soak the rice and urad dal for four to six hours.
To make a smooth, slightly thick batter, combine the soaked rice, dal, and fenugreek seeds.
To achieve the ideal consistency, mix the dosa batter with the spinach puree, adding water as necessary.
For a lighter, fluffier dosa, let the batter ferment naturally for the entire night.
Pour the batter into a heated nonstick skillet and spread it thinly to create a dosa.
For a nutritious dinner, cook till crispy, fold, and serve hot with sambhar or coconut chutney.