Mix ½ cup of fine semolina, ½ cup of rice flour, ¼ cup of all-purpose flour, 1 finely chopped green chili, 1 teaspoon of grated ginger, and ½ teaspoon of cumin seeds.
Add ¼ teaspoon of crushed black pepper, ½ teaspoon of salt, 6 chopped curry leaves, 2 tablespoons of chopped cilantro, and 2½ cups of water. Whisk into a smooth, very runny batter and rest for 20 minutes.
Heat a nonstick or cast-iron pan over medium-high heat. Grease it lightly with oil and wipe off the excess.
Stir the batter well, adding a little water if it has thickened. Pour a ladleful in a circle, starting at the edge of the pan and working inward, then fill any large gaps.
Lower the heat, drizzle about 1 teaspoon of oil around the edges, and cook until the dosa lifts from the pan on its own. Repeat with the remaining batter.
