Wash the spinach leaves thoroughly. Next, blanch them in hot water for just one minute to retain their vibrant green color.

Remove the spinach from water and transfer it to a blender. Along with the leaves, add green chili, ginger, and a little water, then blend everything into a smooth paste.

In a mixing bowl, combine wheat flour, rice flour, semolina, and cumin seeds. Mix all the dry ingredients well so they are evenly distributed.

Add the spinach paste to the bowl. Gradually pour in water while mixing to avoid any lumps in the batter.

Season the mixture with salt and a dash of lemon juice. The batter should be of flowing consistency and will require at least 3½ cups of water.

Let the batter rest for 15 minutes. During this time, the semolina absorbs water and gives better texture to the dosa.

Heat a non-stick pan on high flame and lightly brush it with oil.

Pour the batter starting from the edge of the pan and finishing at the center, as the middle cooks faster than the sides.

Cover the pan with a lid and cook the dosa for 2–3 minutes on medium heat. This helps it turn crispy while cooking evenly.

Remove the lid, drizzle a little oil, and flip the dosa carefully. Allow it to cook for another 1–2 minutes until golden and crisp.

Fold the dosa and serve it hot with coconut chutney, tomato chutney, or sambar.