In a pot blanched spinach in boiling water for 2-3 minutes. Remove and transfer immediately into the ice water then strain and squeeze.

Take a griner jar add blanched and squeeze spinach and grind it into a smooth paste. Palak puree is ready. Keep aside.

Take a bowl add semolina, curd, salt, oil and little water, mix it well and keep aside for 10 minutes.

After 10 minutes add spinach puree mix it then add eno salt and little water and mix lightly. Uttapam batter is ready.

Heat nonstick pan drizzle little oil, pour the batter and spread it evenly, cover and cook on medium heat for 2-3 minutes. Once cooked drizzle oil and flip it and cook on the other side too. Uttapam is ready.

Serve hot with Coconut chutney.