Heat half tablespoon of butter in a non-stick pan, add the garlic cloves and sauté for a minute. Add the green chilli and spinach leaves and continue to sauté for thirty seconds. Cook the mixture till the moisture is totally absorbed. Allow the mixture to cool and then add to the fermented batter.
Add salt to the dosa batter and mix well. Heat the remaining butter on a non-stick tawa, pour a ladleful of the dosa batter on it and spread into a mini sized uttapam.
Cook till evenly done from the underside. Similarly, make the remaining uttapam. Serve hot with coriander chutney.