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Combine the urad dal and fenugreek seeds along with enough water in a deep bowl and soak for 2 hours.
Drain well. Blend in a mixer using ½ cup of water till smooth.
Transfer the urad dal-fenugreek seeds mixture into a deep bowl, add the spinach purée, whole wheat flour, salt and approx. 1 cup of water and mix very well.
Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth.
Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin 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 colour from both the sides.
Repeat steps to make 7 more dosas.
Serve immediately with sambhar and coconut chutney.