Step-by-Step Instructions

1. 1.Soak Moong Dal

   Take 2 cups of split yellow moong dal and wash it thoroughly. Soak the washed dal in water for 5-6 hours until it swells and softens.

2. 2.Prepare Dosa Batter

   Drain all the water from the soaked moong dal. Transfer the dal to a mixer grinder. Add 2 green chilies, 1.5 inches of ginger, 4 cloves of garlic (optional), a few curry leaves, 1 teaspoon of cumin seeds, and 1 teaspoon of salt. Grind all ingredients into a very fine, smooth paste without adding any water. The texture should be thick and creamy.

3. 3.Prepare Vegetable Filling

   Roughly chop purple cabbage, green capsicum, beetroot, and carrot into small pieces. Transfer these chopped vegetables to a chopper and process them until they are very finely minced. Alternatively, finely chop them by hand.

4. 4.Combine Filling Ingredients

   Transfer the finely chopped vegetables to a plate. Add a generous amount of fresh chopped coriander leaves and grate approximately 1 cup of paneer over the vegetables. Mix all the filling ingredients thoroughly until well combined.

5. 5.Cook the Dosa

   Heat a non-stick tawa or flat pan over medium heat. Lightly grease the tawa with ghee or oil using a brush. Pour two spatulas of the prepared moong dal batter onto the tawa. Gently spread the batter to form a round dosa, keeping it slightly thick rather than very thin.

6. 6.Add Filling and Seasoning

   Once the batter is spread, spoon a portion of the vegetable-paneer filling onto the dosa, spreading it evenly over the surface. Sprinkle a pinch of black pepper powder and drizzle about 1 teaspoon of ghee or oil over the filling and around the edges of the dosa.

7. 7.Flip and Fold Dosa

   Cook the dosa until the bottom turns golden brown and the edges start to crisp. Carefully flip the dosa to cook the filling side for a minute or two. Once cooked, fold the dosa in half using a spatula.

8. 8.Serve and Repeat

   Transfer the hot moong dal dosa to a serving plate. Repeat the process for the remaining batter and filling to make more dosas. Serve immediately with green chutney or your preferred accompaniment.