Soak the Moong dal & Sonamasuri rice in water for a minimum of 6hrs or overnight.

Now make a batter by blending this smooth in a grinder or mixer.

Cover & keep aside for 12hrs for fermentation.

Once the batter is fermented it will rise up, to which add green chili, ginger paste, and salt to taste and mix some chopped coriander with it.

In a separate pan sauté the ingredients for the stuffing, except for the grated paneer, and take off the flame. Mix the grated paneer to it after that.

With the dosa batter mix make a flat dosa-shaped pancake on a griddle, drizzle some oil or ghee, once grilled, add the stuffing, fold into a book fold and take off.

Serve with a spicy chutney of your choice.