1/4 cup urad dal (split black lentils)

1/2 tsp fenugreek (methi) seeds

1 cup whole wheat flour

salt to taste

2 tsp oil for cooking

Combine the urad dal and fenugreek seeds along with enough water in a deep bowl wash it and soak for 2 hours. Drain well.

Blend in a mixer using ½ cup of water till smooth.

Add the spinach purée, whole wheat flour, salt and approx. 1 cup of water and mix very well with the mixture. Heat a non-stick tava. Pour a ladleful of the batter on it and spread it in a circular motion to make a circle. Smear ¼ tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in color from both the sides.