Wash the spinach thoroughly and boil it for a minute.

Blend the boiled spinach in a blender until smooth.

In a mixing bowl, add rice flour, semolina, salt, chopped green chili, ginger, curry leaves, asafoetida, and the blended spinach.

Mix the ingredients with water to make a thin batter.

Cover the batter and let it rest for a few minutes.

Heat oil in a pan and add green chili, garlic, Kashmiri red chili, onion, roasted chana dal, tomato, tamarind, and salt.

Cook until the tomatoes soften.

Let the mixture cool and blend it with a little water in a blender jar.

Transfer the chutney to a bowl.

Heat oil in a pan and add mustard seeds and curry leaves.

Pour the tadka over the chutney and mix well.

Heat a dosa pan and pour a ladle of batter onto the pan.

Spread the batter evenly to form a thin dosa.

Cook until golden brown on both sides.

Serve the dosa hot for the best taste and texture.