Use the soaked and well blended rice and urad dal to make a smooth dosa batter.
Fresh palak leaves should be blanched, cooled, and then blended into a glossy green paste.
For extra nutrition and color, thoroughly stir the spinach paste into the dosa batter.
For a tasty garnish, crumble fresh paneer and add salt, cumin, and black pepper.
Pour the spinach dosa batter into a thick, round uttapam shape onto a heated tawa.
Gently press the crumbled paneer onto the uttapam to ensure even cooking.
When golden, flip, cook thoroughly on both sides, and serve hot with sambar or chutney.