When I used the wheat flour they came out fine, but with the corn they were gluey on the inside--perhaps i should have used cornflour instead of cornmeal? I had to leave out the chilies, mustard seed, curry leaf, and asafetida since I didn't have those, but I put in a few dashes of garam masala instead. I used 1 tsp salt and 1 tbsp sugar--would use less salt next time, maybe 1/2 tsp.
Unbelievably good. Take Fay's advice for dilution of the batter to a watery consistency seriously as it was only after doing so that my dosa turned out crisp and lacy. To die for with coconut chutney and mint/mango chutney. thanks