Rinse the moong dal thoroughly. Soak it in enough water for about 2 hours, then drain. This softens the dal for easy grinding.

In a blender or mixer jar add the soaked moong dal, chopped spinach, ginger, green chillies and salt. Add a little water and grind to a smooth batter. Batter consistency should be similar to regular dosa batter. If needed, add small amounts of water to reach right consistency.

Heat a non-stick tawa or skillet on medium heat. Once hot, drizzle a few drops of oil and wipe with a paper towel or cloth. Pour a ladleful of batter in the centre and spread gently in circular motion to make a thin dosa.

Drizzle a little oil or ghee on the edges and top of the dosa. Cook for 1–2 minutes till the base turns golden brown and the dosa becomes crisp. If you like, flip and cook the other side for 30 seconds for slight crispiness.

Remove the dosa using a spatula. Repeat with remaining batter. Serve hot with coconut chutney or tomato-onion chutney, or plain yoghurt.