Rinse and soak rice and fenugreek seeds together in water for 5 hours. Soak urad dal in water separately for 5 hours.
After 5 hours, drain water from the soaked idli rice and fenugreek seeds, add fresh water little by little and grind to a smooth batter. Grind urad dal separately by adding water little by little until soft and fluffy.
In a wide bowl, combine both the batters, add salt and mix with hand (this helps for the fermentation). Cover the bowl with a lid and allow to ferment for 8 - 10 hours or overnight.
In a sauce pan add water and bring to a boil. Add 3 cup spinach leaves to the hot water and wait until the spinach leaves wilts
In a blender add spinach leaves, green chilies, grated ginger, salt and blend to a smooth puree. Add spinach puree to the fermented dosa batter and mix well.
Add reamaining 1 cup of chopped spinach leaves and fenugreak leaves to the batter, again mix well.
Heat a wide skillet, pour a laddle of batter and spread in a circular motion. Drizzle oil on the sides and cook until the dosa becomes crispy. dosa is ready to serve.
For making aalu matar sabzi, heat a kadai ,ad oil .when heated ad cumin seed.
When spultters ad green chilly paste,saute for few minutes,
Ad green peas ,salt and cook on medium flsme with stirring. Let it cook for 5 to8 minutes.
Now ad chopped potato and saute for few seconds.
Ad 2 to 3 tbdp water ,cover the lid and cook for 10 to 20 minutes or until potato and peas cooked properly.
When done, mix well and switch off the flame.
Now in blender jar ad coriander leaves with lime juice,and make fine paste. Ad this green paste to the sabzi and mix well. This will give nice vibrant green colour.
For making chutney mix all ingredients in blender and mske coarse paste.
To assemble, take green dosa ,apply peanut chutney and put aalu matar sabzi over it.
Serve immediately.
