In a vessel add sieved Whole Wheat Flour (1 cup), Rice Flour (1/2 cup) along with Semolina (2 tablespoon). Mix using a whisk.
To that add, Yogurt (1 cup), Ginger Paste (1 tablespoon), Jalapeño Pepper (1), Fresh Cilantro (1/4 cup), and Onion (1/2).
Add Salt (to taste) and then prepare a thin batter by adding Water (as needed) very gradually using a whisk. The batter should have a thin pouring consistency. Let it rest for 15-20 minutes.
Add more Water (as needed) if the batter becomes thick. Meanwhile, prepare the tempering.
In a tadka pan, temper Mustard Seeds (2 teaspoon), Cumin Seeds (2 teaspoon), and Curry Leaf (5). Fry in Oil (1 teaspoon) for 30 seconds and then pour this over the batter. Mix it all together.
Heat a Tawa/skillet. Smear it with Ghee (to taste).
Begin to pour the batter from the outside to the inside. Do not try to spread it like a regular dosa or a pancake. The technique is similar to making a traditional rawa dosa.
Drizzle Ghee (to taste) around it and let it cook on a medium flame for a couple of minutes.
Flip it to the other side and cook it the same way. Take it off the Tawa and continue the same process with the remaining batter.