1. In a mixing bowl, add samba wheat flour, rice flour, grated coconut, cumin seeds, and salt. Mix well.
2. Gradually add water and mix until the batter is smooth and has no lumps.
3. Allow the batter to rest for 30 minutes.
4. Heat a non-stick tawa over medium heat.
5. Once the tawa is hot, pour a ladleful of batter onto the tawa.
6. Using the back of the ladle, spread the batter evenly in a circular motion.
7. Drizzle a few drops of oil around the edges of the dosa and on top of it.
8. Allow the dosa to cook until the edges start to turn brown and crisp, and the surface of the dosa starts to dry out.
9. Flip the dosa and cook the other side for 30 seconds.
10. Remove the dosa from the tawa and serve hot with chutney or sambar.