Soak the toor dal, coriander seeds, and kala jeera in water for at least 2 hours.

Grind the soaked ingredients along with green chili, ginger, and salt into a smooth batter, adding a little water as needed.

Transfer the batter to a bowl and mix in the whole wheat flour.

Add more water if necessary to achieve a dosa batter consistency.

Heat a skillet over medium heat.

Pour a ladleful of batter onto the hot skillet and spread it evenly in a spiral motion from inside out.

Pour a teaspoon of oil or ghee around the edges of the dosa.

Increase the heat and cook for a couple of minutes until the bottom turns golden brown.

Carefully flip the dosa and cook the other side for a few seconds.

Flip the dosa again, then fold it in half or roll it into a cylinder.

Serve hot with sweet and spicy tomato chutney or Idli Dosa Milagai Podi.